I was going through my old cooking notes and ran across this recipe from The New York Times from 1989. This is easy and fast to make. I love curry of any kind. This one uses apples, which are coming into season now. Serve this over a bed of basmati rice.
Curried Jumbo Shrimp With Apples
24 jumbo shrimp, about 1½ lbs
2 Golden Delicious apples
2 Tbs curry powder
Salt to taste
1 Tbs butter
1 Tbs shallots, finely chopped
¼ cup sour cream
½ cup plain yogurt
1 Tbs chopped fresh mint or 1 tsp dried
Peel and devein the shrimp.
Core and peel the apples and cut them into ½-inch cubes.
In a mixing bowl combine the shrimp, apples, curry powder and salt. Blend well.
Heat the butter in a nonstick skillet large enough to hold the shrimp in one layer. Add the shrimp mixture and shallots and cook, stirring, over high heat for 3 minutes. Add the sour cream and yogurt, and blend well. Bring to a boil and cook, stirring, for 3 minutes. Add the mint and serve immediately over rice.