Charleston Style Shrimp Curry
|Water||9 Cup (144 tbs)|
|Large shrimp||3 Pound|
|Onion||1 Large, finely chopped|
|Finely chopped apple||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Curry powder||2 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
Bring 9 cups water to a boil; add shrimp, and return to a boil.
Reduce heat and simmer 3 to 5 minutes.
Drain well; rinse with cold water.
Peel and devein shrimp; set aside.
Saute onion, apple, and celery in butter for 5 minutes; add 1 cup water.
Cook, uncovered, over low heat for 25 minutes or until most of the liquid is absorbed.
Stir in whipping cream, curry powder, salt, and pepper; simmer, uncovered, 10 minutes.
Add shrimp, and simmer until thoroughly heated.
Serve over rice.
Serve curry with several of the following condiments: flaked coconut, toasted almonds, peanuts, raisins, fig preserves, chutney, pickle relish, crumbled bacon, bananas, chopped hard-cooked egg, chopped green pepper, and chopped onion.