Shrimp Curry
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 | each |
apples
peeled and chopped |
|
| 2 | cups |
chicken broth
|
|
| 1 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
ginger
ground |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 2 | pounds |
shrimp
raw, cleaned and deveined |
|
| 3 | medium |
onions
finely chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
peppercorns
whole |
|
| 2 | medium |
tomatoes
peeled, chopped |
|
| 1 | teaspoon |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 1 | each |
apples
peeled and chopped |
|
| 473 | ml |
chicken broth
|
|
| 1 | each |
bay leaves
|
*
|
| 1.3 | ml |
ginger
ground |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 907.2 | g |
shrimp
raw, cleaned and deveined |
|
| 3 | medium |
onions
finely chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
peppercorns
whole |
|
| 2 | medium |
tomatoes
peeled, chopped |
|
| 5 | ml |
curry powder
|
|
Directions
In a large heavy skillet, melt the butter and add the onions, apple, garlic, and curry powder.
Sauté 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.
