Side Pannel
Shrimp Curry
Ingredients List
- 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
Directions
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.
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.
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