1 lb. med. size shrimp, cook, shell, and devein (do not overcook), set aside

CURRY SAUCE:

4 tbsp. flour, 4 tbsp. butter (make roux)
1 c. chicken broth
1 c. milk
1 Granny Smith apple, grated
1 med. onion, minced
1 thumb size piece of fresh grated ginger root
1-2 tbsp. curry powder

FOR SERVING:

1 pt. sour cream or plain yogurt
Cooked rice
Condiments

For Sauce: Add broth and milk to roux and simmer until thickened. Add rest of sauce ingredients. Stir well and set aside. (Can be made ahead and refrigerated until ready to use.) When ready to serve, heat over low heat. Stir in sour cream or yogurt. Stir in shrimp and heat until shrimp are warmed. Do not let mixture come to a boil. Serve shrimp and sauce over cooked rice. Top with condiments: These 7 are customary.

1. Chopped nuts

2. Grated coconut.

3. Crumbled crisp bacon.

4. Chopped celery and green onion mix

5. Crushed pineapple

6. Chutney sauce.

7. Chopped hard cooked eggs or raisins.

This can be doubled or tripled. Any leftovers can be placed in a casserole, topped with leftover condiments and refrigerated or frozen until needed.

Chicken can be substituted for shrimp. Use diced, cooked breasts, using 2 cups of chicken for each batch of sauce.