Shrimp Curry

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter
1		Apple peeled and chopped
2 cups	474ml	Chicken broth
1		Bay leaf
1/4 teaspoon	1.3ml	Ground ginger
		Salt and freshly ground pepper
2 lbs	908g / 32oz	Raw shrimp - cleaned and deveined
3 lbs	1362g / 48oz	Onions finely chopped (medium)
1		Garlic clove - minced
2 tablespoons	30ml	All-purpose flour
1 tablespoon	15ml	Lime or lemon juice
1 teaspoon	5ml	Whole peppercorns
2 teaspoons	10ml	Sized tomatoes - peeled (medium) chopped
1 teaspoon	5ml	Curry powder

Recipe Instructions

In a large heavy skillet, melt the butter and add the onions, apple, 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.

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.

Source:
Fruit Cookbook by Nicole Routhiers

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