| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Seafood | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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