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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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 or lemon juice
1 tsp. whole peppercorns
2 md. tomatoes, peeled and chopped
1 tsp. curry powder
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Directions:
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In a large heavy skillet, melt the butter and add the onions, apple, garlic, and curry powder. Saute for about 5 minutes. Stir in the flour. Add the chicken broth, lime or lemon juice, bay leaf, peppercorns, ginger, tomatoes, salt and pepper; 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.
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