1/4 c Butter

1 ea Apple or christophene (chayo

1 x Peeled and chopped

2 c Chicken broth

1 ea Bay leaf

1/4 ts Ground ginger

1 x Salt and freshly ground pepp

2 lb Raw shrimp, cleaned and deve

3 ea Medium onions finely chopped

1 ea Garlic clove, minced

2 tb All-purpose flour

1 tb Lime or lemon juice

1 ts Whole peppercorns

2 ea Medium sized tomatoes, peele

1 x Chopped

1 ts Curry powder

In a large heavy skillet, melt the butter and add the onions, apple or Christophne, garlic, and curry powder. Saute for about 5 minutes. Then stir in the flour. Add the chicken broth, lime or lemon juice, bay leaf, pepper corns, 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 shrimp is pink. Discard bay leaf and peppercorns before serving. Serve over a bed of boiled rice with mango chutney or use to fill six-inch rotis.