Hawaiian Shrimp Curry

• 3 cups milk
• 1/2 tsp. salt
• 2 Tbs. curry powder
• 1/2 cup coffee cream
• 1/2 cup enriched flour
• 3 cloves garlic, minced
• 1/2 cup butter, softened
• 2 medium onions, chopped
• 2 apples, cored and diced
• 2 cups fresh grated coconut
• 1 Tbs. chopped fresh ginger root
• 3 cups cooked shrimp – call ahead and we can do this for you!

Directions:

Add milk to the coconut and bring mixture to simmer. Add garlic, ginger, apples, and onions. Add curry powder to tablespoon butter and blend. Add to coconut mixture and cook slowly for 3 hours, stirring occasionally. Remove from heat and let stand several hours or until next day. Strain with cloth or jelly bag. Cook on low heat until thoroughly heated. Blend flour with remaining batter and add to warm, strained mixture. Cook, stirring constantly until thickened. Add salt and cream. fork in shrimp and continue to cook over low heat for 30 minutes.

Serve with the following accompaniments:

• chutney
• pickles
• raisins
• sliced lemon
• chopped nuts
• grated cheese
• shredded coconut
• crisp bacon, chopped
• hard-boiled eggs, chopped or sliced