Shrimp Curry



INGREDIENTS:

1/4 c  butter 

1 ea Apple or christophene

1 x  Peeled and chopped

2 c  Chicken broth

1 ea Bay leaf

1/4 ts Ground ginger

1 x  salt and freshly ground pepper

2 lb Raw shrimp, cleaned and deve

3 ea Medium onions finely chopped

1 ea Garlic clove, minced

2 tb All-purpose flour

1 tb Lime or lemon juice

1 ts Whole peppercorns

2 ea Medium sized tomatoes, peele

1 x  Chopped

1 ts curry powder

DIRECTIONS:

1. In a large heavy skillet, melt the butter and add the
onions, apple or Christophne, garlic, and curry powder.
Saute for about 5 minutes. Then stir in the flour. Add
the chicken broth, lime or lemon juice, bay leaf, pepper
corns, ginger, tomatoes, and salt and pepper to taste.
Bring to a rolling boil.  Reduce the heat and simmer for
about 20 minutes, stirring occasionally.

2. Add the shrimp, cover and cook for about 8 minutes, or
until shrimp is pink.  Discard bay leaf and peppercorns
before serving. Serve over a bed of boiled rice with mango
chutney or use to fill six-inch rotis.



Shrimp Curry