Curried Apples & Shrimp

Twenty minutes from pan to plate, and you’ll have a curry that tastes like it took real effort.

Onion and celery get a quick saute in butter, followed by sliced apples that soften just enough to turn sweet and silky.

Curry powder and flour stir in to build a light sauce, then water and a bouillon cube bring it all together into a fragrant, golden broth.

The shrimp go in last and simmer covered for just three minutes until they’re pink and curled. Spoon it over rice and you’ve got dinner.

Chef Tips

• Don’t overcook the shrimp. Three minutes covered is all they need. Rubbery, overcooked shrimp can ruin an otherwise quick and elegant meal.
• Use a firm apple variety like Granny Smith or Braeburn. Soft apples will turn to mush in the pan and lose their texture.
• For a richer sauce, stir in a splash of coconut milk or cream right at the end. It rounds out the curry flavor and gives the sauce more body.