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From Statesboro Market2Go
<p>This quick and flavorful curry recipe is an easy way to enjoy wild-caught shrimp and local vegetables. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (Entered by Ariana Giddens)
2 tablespoons Butter
1 large Onion (chopped)
1 Tart apple (peeled & chopped)
1 Celery rib (chopped)
1 clove Garlic (minced)
2 tablespoons All purpose flour
2 cups Chicken stock
1/2 cup Whipping cream
2 teaspoons Curry powder
1/2 teaspoon Salt
1/4 teaspoon Ground Mustard
1 Bay leaf
1 1/2 pounds Uncooked shrimp (peeled & deveined)
Hot cooked rice for serving
Lime wedges (optional, for serving)
Toasted coconut (optional, for serving)
Chopped green onions (optional, for serving)
Step by Step Instructions
- Heat the butter over medium high heat in a saucepan. Add onion, apple and celery and cook for 3-4 minutes. Add garlic and cook 1 minute longer.
- Stir the flour into the mixture in the saucepan until blended, then gradually add the chicken stock, whipping cream, curry powder, salt, ground mustard and the bay leaf. Bring the mixture to a boil and stir constantly for 2 to 3 minutes.
- Reduce the heat and let the mixture simmer for 6 to 8 minutes. Add the shrimp and cook for another 6 to 8 minutes.
- Serve with rice and Lime wedges, toasted coconut and chopped green onions as additional topping options.
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