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Cold Curried Shrimp


  • 1/2 cup chopped onion
  • 1/2 cup chopped apple
  • 1 clove garlic, crushed
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 1 (16 ounce) can stewed tomatoes
  • 2 teaspoons curry powder, or to taste
  • Salt and pepper
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 3 pounds shrimp, cooked and cleaned


  1. Sauté onion, apple and garlic in butter until golden.
  2. Remove garlic.
  3. Stir in flour and cook for 1 minute.
  4. Add tomatoes, curry powder and salt and pepper to taste. Simmer for a few minutes.
  5. Strain sauce through fine sieve and let cool.
  6. Add mayonnaise and lemon juice. Refrigerate. Will keep up to 2 weeks.
  7. To serve, mix cooked shrimp with sauce and chill up to 3 hours.
  8. Arrange on a glass plate, surrounded by thinly sliced unpeeled cucumbers and sprinkled with toasted slivered almonds.

Yield: 12 servings

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