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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tired taste buds, don't despair! This shrimp main dish, from Frances Riebe of Foster, Rhode Island, proves that a satisfying, well-seasoned supper can be fixed with little fuss and mess. Ingredients:
1 cup chopped peeled tart apple |
1/2 to 3/4 cup chopped onion |
1/2 cup sliced celery |
1/4 cup butter, cubed |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
1/8 teaspoon pepper |
1-1/2 cups chicken broth |
1/2 cup milk |
1 teaspoon worcestershire sauce |
3/4 pound cooked shrimp, peeled and deveined |
hot cooked rice |
Directions:
1. In a large skillet or wok, stir-fry apple, onion and celery in butter for 10 minutes or until tender. Combine flour, curry powder, salt, ginger and pepper; add to apple mixture and mix well. Gradually stir in broth, milk and Worcestershire sauce. Bring to a boil; boil for 2 minutes, stirring constantly. Add shrimp and heat through. Serve over rice. Yield: 4 servings.
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