Hawaiian Shrimp Curry #2

Midori O. Kondo

• 2 lb. fresh or frozen shrimp, cooked and prepared for serving
• 3 Tbsp. butter, melted
• 3/4 c. minced onion
• 2/3 c. minced celery
• 1/2 tsp. grated ginger
• 2 Tbsp. flour
• 1 Tbsp. cornstarch
• 1 Tbsp. curry
• 2 tsp. salt
• 1/4 c. evaporated milk
• 1/4 c. water
• 2 c. coconut milk
• 1/2 tsp. monosodium glutamate
• Dash of fresh ground pepper
• 2 Tbsp. Sherry
• 1/2 a red apple, cored, and grated

Saute onion and celery in butter. Blend in ginger, flour, cornstarch, salt and curry. Stir in milk, water and coconut milk, stirring constantly until thickened. Add shrimp and reheat. Just before serving stir in monosodium glutamate, pepper, Sherry and grated apple. Serve on rice topped with condiments. Yield 6 to 8 servings.