Shrimp Curry
Ingredients
1/4 cup butter
1 each apple or christophene (chayo
1 peeled and chopped
2 cup chicken broth
1 each bay leaf
1/4 tsp ground ginger
1 salt and freshly ground pepp
2 lb raw shrimp, cleaned and deve
3 each medium onions finely chopped
1 each garlic clove, minced
2 tbsp all-purpose flour
1 tbsp lime or lemon juice
1 tsp whole peppercorns
2 each medium sized tomatoes, peele
1 chopped
1 tsp curry powder
Preparation
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.
Servings: 4
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