2 tbsp. butter
1/4 c. finely chopped onion
1/4 c. finely chopped pared apple
1 bay leaf
1 lg. clove garlic, crushed
2 tbsp. flour
2 tsp. or more curry powder
1 c. clear fat-free strong chicken broth or bouillon
1 c. heavy cream
Salt to taste
2 lbs. frozen shelled raw shrimp, cooked

In a medium saucepan over low heat, melt the butter; add the onion, apple, lemon, bay leaf and garlic; cook gently, stirring often, until onion is wilted. Stir in flour and curry powder.

Off heat, gradually stir in the broth and cream, stirring constantly, until thickened and boiling. Add salt and shrimp; gently reheat. Remove bay leaf. Serve over rice; accompany with mango chutney, flaked coconut and salted cashew nuts. Serves 4-5.