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Shrimp Curry

2 tablespoons butter
1/2 cup chopped onion
1 cup diced celery
1/2 cup diced apple
1 garlic clove, crushed
1 teaspoon grated gingerroot
3 teaspoons curry powder
3 tablespoons all-purpose flour
2 cups chicken broth
1/4 cup chopped figs
2 teaspoons grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound shrimp, peeled

Hot cooked rice for accompaniment

1. In a medium sauce pan, melt butter. Add chopped onion, diced celery, and diced apple; saute until just tender, about 5 minutes.
2. Add crushed garlic clove, grated ginger root, and curry; cook and stir for 2 minutes.
3. Blend in flour. Gradually stir in chicken broth; cook and stir until thickened.
4. Add chopped figs, grated lemon peel, salt, and pepper. Cover and simmer for 10 to 15 minutes.
5. Stir in peeled shrimp and heat through.
6. Serve over the cooked rice.

Makes 4 servings.