Title: Shrimp Curry
Categories: Seafood
Yield: 4 Servings
| 1/4 | c | Butter |
| 1 | | Apple or christophene (chayo |
| | | Peeled and chopped |
| 2 | c | Chicken broth |
| 1 | | Bay leaf |
| 1/4 | ts | Ground ginger |
| | | Salt and freshly ground pepp |
| 2 | lb | Raw shrimp, cleaned and deve |
| 3 | | Medium onions finely chopped |
| 1 | | Garlic clove, minced |
| 2 | tb | All-purpose flour |
| 1 | tb | Lime or lemon juice |
| 1 | ts | Whole peppercorns |
| 2 | | Medium sized tomatoes, peele |
| | | Chopped |
| 1 | ts | Curry powder |
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.
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.