Shrimp and Apple Curry Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Fish and Seafood · Main Dishes

Shrimp and Apple Curry

From Dorothy McNett's recipes at Serve this just the way it is with bread slices and a nice green salad. Or, serve with cooked rice or over pasta.

3 tablespoons butter or olive oil
2 cups unpeeled chopped apples
2 cups chopped onions
3 large cloves garlic, chopped
fresh prawns, peeled and deveined (about 1 pound)
4 teaspoons curry powder
1/4 cup unbleached all purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon fine sea salt
1/4 teaspoon paprika (sweet or smoked)
1/4 teaspoon dried thyme
freshly ground pepper
2 cups chicken or vegetable broth
1 tablespoon catsup
1/4 cup dry white wine
1/2 cup cream or half and half, or hemp milk or coconut milk

In large heavy bottomed saute pan melt butter. Add apples, onions and garlic and cook and stir gently over low heat until the onions start to become translucent. Add the prawns, cook and stir 2-3 minutes. In a small bowl whisk together the curry powder, flour, mustard, salt, paprika, thyme and pepper, and then slowly stir it into the hot prawn mixture, reduce to medium heat. Cook and stir while adding the stock, catsup, and wine. Cook over medium high heat until mixture has thickened a bit and you are sure the flour has cooked. Add the cream of choice and blend well. Serve with lots of fresh greens.

Recipe created 2003-09-20.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.