California Shrimp Curry
One of our favorite birthday dishes!

3/4 lb. fresh or frozen shrimp
1 large tomato
1 ripe avocado
2 TB. fresh lime juice
3 TB. butter
11/2 tsp. curry powder
1/2 tsp. salt
1 medium onion, chopped
3 TB. flour
1/2 c. chicken broth
1 c. (1/2 pt.) dairy sour cream, room temp.
Hot cooked rice

Cook and clean shrimp; cut into bite-size pieces.  Peel, seed and chop tomato.  Peel and chunk avocado, toss gently with lime juice.  Set all aside.  Melt butter with curry powder and salt over medium heat.  Add onion; saute until transparent.   Stir in flour.  Cook 1 minute.  Add broth and cook, stirring until sauce thickens.  Empty sour cream into a medium bowl.  Gradually add sauce, stirring constantly; return to pan.  Just before serving, fold in tomato and shrimp.  Heat just to serving temperature.  Overheating toughens shrimp and thins the sauce.  Fold in avocado and lime juice.   Serve immediately over hot rice.  Makes 4 servings.

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