Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
   1                    apple
                        -- peeled and chopped
   2      cups          chicken broth
   1                    bay leaf
     1/4  teaspoon      ground ginger
                        salt and freshly ground pepper
   2      pounds        raw shrimp -- cleaned and deveined
   3      medium        onions finely chopped
   1                    garlic clove -- minced
   2      tablespoons   all-purpose flour
   1      tablespoon    lime or lemon juice
   1      teaspoon      whole peppercorns
   2      medium        sized tomatoes -- peeled
                        -- chopped
   1      teaspoon      curry powder

Preparation:

In a large heavy skillet, melt the butter and add the onions, apple, garlic, and curry powder. Sauté for about 5 minutes. Then stir in the flour. Add the chicken broth, lime or lemon juice, bay leaf, pepper corns, ginger, tomatoes, and salt and pepper to taste. Bring to a rolling boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally. Add the shrimp, cover and cook for about 8 minutes, or until shrimp is pink. Discard bay leaf and peppercorns before serving. Serve over a bed of boiled rice with mango chutney or use to fill six-inch rotis.