Ingredients
2 tablespoons butter1 large onion, chopped1 medium tart apple, peeled and finely chopped1 celery rib, chopped1 garlic clove, minced2 tablespoons all-purpose flour2 cups chicken stock1/2 cup heavy whipping cream2 teaspoons curry powder1/2 teaspoon salt1/4 teaspoon ground mustard1 bay leaf1-1/2 pounds uncooked medium shrimp, peeled and deveinedHot cooked riceOptional: Lime wedges, toasted coconut and chopped green onions
Preparation
In a large saucepan, heat butter over medium-high heat. Add onion, apple and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in chicken stock, cream, curry powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
Reduce heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with rice and, if desired, optional toppings.
