Charleston-Style Shrimp Curry

9 cups water

2 cups whipping cream

2 tablespoons curry powder 1/2 teaspoon salt

1/8 teaspoon pepper

Hot cooked rice

3 Ibs. unpeeled large fresh shrimp

1 large onion, finely chopped

1/2 cup finely chopped apple

1/2 cup finely chopped celery

1/4 cup butter or margarine, melted

1 cup water

Bring water to a boil; add shrimp, cook 3 to 5 minutes. Drain well, and rinse with cold water. Chill, peel and devein shrimp. Sauté onion, apple, and celery in butler 5 minutes; add water. Cook, uncovered over low heat 30 minutes or until most of the liquid is absorbed. Stir in whipping cream, curry powder, salt and pepper, simmer uncovered 10 minutes. Add shrimp and simmer until thoroughly heated. Serve over rice.

Serve curry with several of the following condiments:

flaked coconut, toasted almonds, fig preserves, chutney, crumbled bacon, sliced bananas, raisins and chopped hard cooked eggs.

Yield: 8 to 10 servings

From the SOUTHERN UVING@ COOKBOOK; 1987; published by Oxmoor House@

P.O. Box 2463, Birmingham, AL. 35282.