- 3 lbs shrimp, boiled and cleaned
- 4 tbspns butter
- 1 large onion, chopped fine
- 1/2 cup apple, chopped fine
- 1/2 cup celery, chopped fine
- 1-1/2 cups water
- 2 tbspns curry powder
- 1 pint cream
- Salt and pepper to taste
Put butter in a frying pan. When melted, add onion, apple, and celery. Simmer these, then add water. Let all simmer gently until apple and celery are tender and most of liquid has cooked away.
Stir into the mixture the seasonings. Add the cream and shrimp. Cook gently until the cream is reduced to sauce consistency.
Serve with plenty of well-cooked rice. Have small bowls of coconut, chutney, chopped almond, and pickle relish. Serves 8.
More "Lost" Shrimp RecipesShrimp Stroganoff (1978)
Origin - "Charleston Receipts" collected by The Junior League of Charleston, South Carolina, 1950. "American's Oldest Junior League Cookbook in Print." This recipe was by Mrs. Robert M. Hope.)