1/4 c. shortening
2 sm. onions, chopped
1 clove garlic, minced
1 stalk celery, chopped
1 tart apple, peeled & diced
1/4 c. flour
2 tsp. curry powder
1 tsp. salt
1/2 tsp. dry mustard
1 bay leaf
3 c. chicken stock
2 lbs. shrimp, cleaned & deveined (prepared shrimp can also be used)
1 c. half and half or light cream
2 tsp. chopped chutney

1. Melt shortening and cook the onions, garlic, celery and apple 8 minutes over medium low heat.

2. Add flour mixed with curry salt and dry mustard. Cook and stir 2 minutes.

3. Add bay leaf and gradually stir in chicken stock. Cook over low heat until thickened, about 30 minutes, stirring occasionally.

4. Add shrimp (well drained and patted dry) and chutney; cook 3 to 5 minutes longer. Serve over cooked rice.

For garnishes I serve separate bowls of raisins, toasted coconut, peanuts, and chutney, for whatever combination is preferred. This dish can be prepared 1 or 2 days ahead to allow flavors to meld, adding the shrimp as it is reheated for serving. Serves 6 to 8.