Shrimp Curry and Mushrooms

• 1/4 cup flour
• 4 tsp curry powder
• 2 tsp salt
• 2 tsp sugar
• 1/2 tsp pepper
• 1/2 cup butter
• 1 cup chopped onion
• 1 cup chopped apple
• 3 cups chicken broth
• 1-1/4 cup milk
• 3 Tbsp butter
• 2 lbs shrimp, shelled and deveined
• 2 Tbsp or more butter
• 1/2 lb mushrooms, sliced
• Juice from 1 lemon

Blend flour and seasonings. In 6-quart casserole, melt butter and cook onion and apple until translucent. Sprinkle seasoned flour over casserole, stirring to prevent lumping. Add liquids, stirring until mixture thickens; remove from heat. In skillet, melt butter, add shrimp, and cook, stirring for 5 minutes or until shrimp turns pink. Add to casserole. In same skillet, melt more butter, add mushrooms, and cook for 5 minutes. Add to casserole. Heat casserole through and add lemon juice, stirring well. Do not boil. Serve over rice.

Yield: 6 servings