Curried apples and fresh shrimp are simmered in a highly-seasoned chicken broth in this simple East-Indian inspired dish. Serve it over basmati rice or cook diced potato in the broth before adding the shrimp to make it a one-dish meal.

Curried Apples and Shrimp

4 tablespoons butter
1 small onion, peeled and diced
2 stalks celery, cut into 1/4-inch slices
2 apples, cored and thinly sliced
3/4 cup water
2 teaspoons all-purpose flour
3/4 teaspoon curry powder
1 teaspoon chicken or vegetalbe base or instant bouillon granules
3/4 pound large uncooked shrimp, peeled and deveined

1. Heat a large skillet over medium-high heat. Melt butter and when foam subsides, sauté onion and celery for 2 minutes.
2. Add apple and sauté for 1 more minute.
3. Blend in water, flour, curry powder and chicken base or bouillon; bring to a boil, stirring occasionally.
4. Add shrimp, cover, reduce heat and simmer for 3 minutes, or until shrimp are pink and thoroughly cooked. Serve immediately.

Makes 4 servings.