Puny's Curried Shrimp
|Unsalted butter||4 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped granny smith apple||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|All purpose flour||2 Tablespoon|
|Petite diced tomatoes in juice||14 1⁄2 Ounce (1 Can)|
|Curry powder||2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Mayonnaise||1 1⁄2 Cup (24 tbs) (Herrmann'S)|
|Fresh lemon juice||1 Tablespoon|
|Shrimp||3 Pound, cooked, peeled and deveined|
|Grated coconut||1 Cup (16 tbs)|
|Chopped peanuts||1 Cup (16 tbs)|
Warm the butter in a large saute pan over medium heat.
Add the onions, apples, and garlic and saute for 8 to 10 minutes, until softened.
Stir in the flour and cook 1 minute.
Add the tomatoes (with their juices), curry powder, salt, and pepper.
Simmer on low heat for 5 minutes.
Let the mixture cool slightly, then transfer to the bowl of a food processor and process the mixture until smooth.
Pour into a large bowl and stir in the mayonnaise and lemon juice.
Refrigerate until completely cool.
Add the shrimp to the chilled sauce, cover with plastic, and refrigerate for at least 3 hours to allow the flavors to blend.
To serve, spoon the shrimp onto a serving platter and top with the grated coconut and chopped peanuts.