Curry Shrimp

Michelle Mattson Wilson

This recipe is from Tib, my mom's mom, who died before I was born. I always think of this grandma I never knew when I make this dish - a nice connection.

Melt on low to medium-low heat in a large skillet pan:
1 square of butter

Then add and cook until tender:
1 cup chopped onion
1 cup chopped apple (Granny Smith)
1 cup chopped celery

In a separate bowl mix together:
6 heaping Tbsp. of flour
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. ginger
3 tsp. curry powder

Add dry mixture to butter, onion, apple, and celery in the skillet and stir until blended.

Add, stirring as needed, and cook until thickened:
2 cups water
4 chicken bouillon cubes
2 cups milk

Then add 1- 1.5 pounds of cooked shrimp (de-shelled and de-veined) and cook until warmed through.
Serve over rice. I also serve with sides of chutney and shredded coconut or coconut flakes.