Kahala's Shrimp Curry  
Recipe Number: 1105814262
Contributor: Sherry Machado (Kahala)
2 lbs cooked frozen Shrimp
1/4 C Butter or margerine
1-2 stalks Celery
1 medium Onion
2 inches slivered Ginger or
1 heaping tsp bottled Ginger, not dried
1/4 C or more flour
1 can Chicken stock or
1 C Chicken bollion stock
1 can Coconut milk (taste of Thai is good)
1 Tbsp Curry powder
1/4 C or more chunky applesause
Cooking Instructions
Thaw shrimp in package and set aside. Melt butter to saute chop celery, onion and sliver ginger. Add to melted butter and saute until limp. Do not over-brown (slow saute). Add flour to coat sauted ingredients/ To that add: can chicken stock or chicken boullion, coconut milk, curry powder, applesause. You may add salt/white pepper and more applesause/curry powder to taste. Slow cook sause until thick and as smooth as chopped vegetables allow. About 1/2 hour. Add shrimp directly from package cook for an additional 5 minutes, thicken if neccessary with flour/water paste. Serve with hot rice and condiments