Melt in a large nonstick pot over medium-high heat:
Saute until lightly browned, about five minutes. Add:
Cook, stirring frequently, one minute. Add:
Bring to a boil, stirring frequently, reduce heat and simmer until thick, about five minutes. Add:
Cook until shrimp are done, about three minutes.
Recipe adapted from Cooking Light Annual Recipes 2002, p55
recipe/shrimp and apple curry.txt · Last modified: March 16, 2011 by Dave Leach