1/4 c  Butter

      1 ea Apple or christophene (chayo

      1 x  Peeled and chopped

      2 c  Chicken broth

      1 ea Bay leaf

    1/4 ts Ground ginger

      1 x  Salt and freshly ground pepp

      2 lb Raw shrimp, cleaned and deve

      3 ea Medium onions finely chopped

      1 ea Garlic clove, minced

      2 tb All-purpose flour

      1 tb Lime or lemon juice

      1 ts Whole peppercorns

      2 ea Medium sized tomatoes, peele

      1 x  Chopped

      1 ts Curry powder

    In a large heavy skillet, melt the butter and add the onions, apple
  or Christophne, garlic, and curry powder.  Saute for about 5 minutes.
  Then stir in the flour.  Add the chicken broth, lime or lemon juice,
  bay leaf, pepper corns, ginger, tomatoes, and salt and pepper to
  taste. Bring to a rolling boil.  Reduce the heat and simmer for about
  20 minutes, stirring occasionally.

    Add the shrimp, cover and cook for about 8 minutes, or until shrimp
  is pink.  Discard bay leaf and peppercorns before serving.  Serve over
  a bed of boiled rice with mango chutney or use to fill six-inch rotis.