3 lbs. shrimp
1 lemon, sliced
1 onion, sliced
3 bay leaves
Few peppercorns
Celery leaves
1 tsp. salt
1/4 c. butter
1 onion, minced
1/4 c. diced apples
1/4 c. diced celery
2 tbsp. curry powder
2 c. table cream
Rice

CONDIMENTS:

Shred ded coconut
Fried bananas
Nuts
Sweet and sour sauce, etc.

Cover shrimp with boiling water. Add lemon, onion, bay leaves, peppercorns, celery leaves and salt. Simmer 15 minutes. Drain. Save liquid. Shell and devein shrimp.

Melt butter in skillet, add onions, apples and celery. Simmer a few minutes. Add 1 1/2 cups stock, simmer uncovered until vegetables are tender and most of liquid has cooked away. Stir in curry powder. Add cream and shrimp. Cook until thickened. Serve over rice with condiments.