1 1/2 of 8 oz. container cooked & peeled Maine shrimp
1 tbsp. olive oil
1/2 c. finely chopped onions
1/2 c. chopped celery
1/2 c. diced apple
1 clove garlic, peeled & finely chopped
Salt & freshly ground pepper to taste
1 bay leaf
1 - 1 1/2 tbsp. curry powder
1 tbsp. lemon juice
1 c. sour cream or 1/2 c. sour cream + 1/2 c. plain yogurt
1/4 c. chopped fresh coriander or 2 tsp. pulverized coriander seeds

Heat the oil in a nonstick skillet large enough not to crowd the shrimp. Add the onions, celery, apples and garlic, salt and pepper. Cook over medium heat until wilted. Add the curry powder, mixing it in well, then the shrimp and the bay leaf. Cook, stirring often, for about 3 minutes over medium to high heat. Add the lemon juice and sour cream and yogurt. Bring the mixture to a gentle boil, again while stirring; sprinkle on coriander and serve at once. Serves 4.