1/4 c  Butter
1    Apple or christophene (chayo
Peeled and chopped
2 c  Chicken broth
1    Bay leaf
1/4 ts Ground ginger
Salt and freshly ground pepp
2 lb Raw shrimp, cleaned and deve
3    Medium onions finely chopped
1    Garlic clove, minced
2 tb All-purpose flour
1 tb Lime or lemon juice
1 ts Whole peppercorns
2    Medium sized tomatoes, peele
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.