Cold Curried Shrimp

1/2 cup chopped onion
1/2 cup chopped apple
1 clove garlic, crushed
4 tablespoons butter
2 tablespoons flour
1 (16 ounce) can stewed tomatoes
2 teaspoons curry powder, or to taste
Salt and pepper
1 tablespoon mayonnaise
1 tablespoon lemon juice
3 pounds shrimp, cooked and cleaned

Sauté onion, apple and garlic in butter until golden. Remove garlic. Stir in flour and cook 1 minute. Add tomatoes, curry powder and salt and pepper to taste. Simmer for a few minutes. Strain sauce through fine sieve and cool. Add mayonnaise and lemon juice. Refrigerate. Will keep up to 2 weeks.

To serve, mix cooked shrimp with sauce and chill up to 3 hours.

Arrange on a glass plate, surround by thinly sliced unpeeled cucumbers and sprinkle with toasted slivered almonds.

Serves 12.

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