Shrimp Curry

Name: Shrimp Curry
Ingredients: 1/4 cup butter; 1 apple, peeled and chopped; 2 cups chicken broth; 1 bay leaf; 1/4 tsp. ground ginger; Salt and freshly ground pepper; 2 lb. raw shrimp, cleaned and deveined; 3 md. onions, finely chopped; 1 clove garlic, minced; 2 tbsp. all-purpose flour; 1 tbsp. lime; lemon juice; 1 tsp. whole peppercorns; 2 md. tomatoes, peeled and chopped; 1 tsp. curry powder

15 ingredients

8 steps

Ingredients

1/4 cup butter
1 apple, peeled and chopped
2 cups chicken broth
1 bay leaf
1/4 tsp. ground ginger
Salt and freshly ground pepper
2 lb. raw shrimp, cleaned and deveined
3 md. onions, finely chopped
1 clove garlic, minced
2 tbsp. all-purpose flour
1 tbsp. lime
lemon juice
1 tsp. whole peppercorns
2 md. tomatoes, peeled and chopped
1 tsp. curry powder

Directions

1

In a large heavy skillet, melt the butter and add the onions, apple, garlic, and curry powder.
2

Saute for about 5 minutes.
3

Stir in the flour.
4

Add the chicken broth, lime or lemon juice, bay leaf, peppercorns, ginger, tomatoes, salt and pepper; bring to a rolling boil.
5

Reduce the heat and simmer for about 20 minutes, stirring occasionally.
6

Add the shrimp, cover and cook for about 8 minutes, or until shrimp is pink.
7

Discard bay leaf and peppercorns before serving.
8

Serve over a bed of boiled rice with mango chutney or use to fill six-inch rotis.