Instructions: 1. PLACE SHRIMP IN BOILING SALTED WATER; COVER, RETURN TO A BOIL.

REDUCE HEAT; SIMMER 5 MINUTES; DRAIN.

2. SET ASIDE FOR USE IN STEP 9.

3. SAUTE ONIONS AND PEPPERS IN SALAD OIL OR SHORTENING 10 MINUTES OR UNTIL TENDER. SET ASIDE FOR USE IN STEP 7.

4. ADD FLOUR TO SALAD OIL OR SHORTENING; BLEND THOROUGHLY.

5. COOK UNTIL WELL BROWNED, STIRRING FREQUENTLY.

6. GRADUALLY ADD WATER TO FLOUR MIXTURE; COOK UNTIL THICK AND SMOOTH, STIRRING FREQUENTLY.

7. ADD SAUTEED VEGETABLES.

8. ADD APPLES, CELERY, CURRY POWDER, GINGER, RED PEPPER, GARLIC, HORSERADISH AND SALT; SIMMER 20 MINUTES.

9. ADD SHRIMP, MUSHROOMS AND LEMON JUICE; SIMMER 2 TO 3 MINUTES, STIRRING CONSTANTLY.

NOTE:

1. IN STEP 1, 2 LB 14 OZ (3 1/2-NO. 10 CN) CANNED, DEHYDRATED, COOKED SHRIMP MAY BE USED. REHYDRATE ACCORDING TO DIRECTIONS ON CONTAINER.

NOTE:

2. IN STEP 1, 25 LB SHRIMP, RAW, UNPEELED MAY BE USED. SEE GUIDELINES FOR STEAM COOKING SHELLFISH, RECIPE NO. L-G-5.

NOTE:

3. IN STEP 3, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONION AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS.

NOTE:

4. IN STEP 3, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS AND 5 1/4 OZ (1 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 2 LB (1 1/2 QT) FROZEN, DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE:

5. IN STEP 8, 5 LB 2 OZ FRESH APPLES A.P. WILL YIELD 4 LB CHOPPED APPLES AND 2 LB 12 OZ FRESH CELERY WILL YIELD 2 LB CHOPPED CELERY.

NOTE:

6. IN STEP 8, 3/4 CUP (36 CLOVES) DRY GARLIC MAY BE USED.

MINCE AND SAUTE WITH ONIONS AND PEPPERS.

NOTE:

7. IN STEP 9, 3-8Z CN CANNED MUSHROOMS MAY BE USED.

NOTE:

8. IN STEP 9, 1 LB 2 OZ LEMONS A.P. (4 LEMONS) WILL YIELD 3/4 CUP JUICE.

SERVING SIZE: 3/4 CUP

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.