Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter
1 ea Apple or christophene (chayo
1 x Peeled and chopped
2 c Chicken broth
1 ea Bay leaf
1/4 ts Ground ginger
1 x Salt and freshly ground pepp
2 lb Raw shrimp, cleaned and deve
3 ea Medium onions finely chopped
1 ea Garlic clove, minced
2 tb All-purpose flour
1 tb Lime or lemon juice
1 ts Whole peppercorns
2 ea Medium sized tomatoes, peele
1 x Chopped
1 ts Curry powder

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.

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