Ingredients
- 3 onions (finely chopped)
- 2 sized tomatoes
- 1 apple
- 1 bay leaf
- 1 salt
- 1 garlic clove
- 2 lb shrimp (raw)
- 2 c chicken broth
- 1/4 c butter
- 2 tb all purpose flour
- 1 tb lime
- 1 ts curry powder
- 1 ts peppercorns (whole)
- 1/4 ts ginger (ground)
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.
