Recipe: Shrimp Curry (Caribbean)

SHRIMP CURRY

"Prepared throughout the Caribbean, this delicious dish has innumerable variations."

1/4 cup butter
3 medium onions, finely chopped
1 apple or christophene (chayote), peeled and chopped
1 clove garlic, minced
2 tablespoons curry powder
3 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon lime or lemon juice
1 bay leaf
1 teaspoon whole peppercorns
1/4 teaspoon ground ginger
2 medium tomatoes, peeled and chopped
Salt and ground pepper
2 pounds raw shrimp, cleaned and deveined
Hot cooked rice and mango chutney or rotis (whole wheat tortillas), for serving

In a large, heavy skillet, melt the butter and add the onions, apple or christophene, garlic, and curry powder. Saute for about 5 minutes.

Then stir in the flour. Add the chicken broth, lime or lemon juice, bay leaf, peppercorns, 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 the shrimp turns pink. Discard the bay leaf and peppercorns before serving.

Serve over a bed of boiled rice with mango chutney or use to fill six 12-inch rotis.

Makes 6 servings
Adapted from source: Island Cooking: Recipes from the Caribbean by Dunstan A. Harris, 1988