SHRIMP CURRY WITH RICE

2 tablespoons butter
1 1/4 pounds uncooked large shrimp, peeled deveined
1 cup chopped onion
1 tablespoon curry powder
3/4 cup whipping cream
3/4 cup bottled clam juice
3 tablespoons mango chutney
FOR SERVING:
cooked white rice
chopped green onions
Optional: chopped peanuts, toasted coconut, raisins and chopped bell pepper.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat.

Sprinkle shrimp with salt and pepper. Add shrimp to skillet and saute until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl.

Add remaining 1 tablespoon butter to skillet. Add onion and saute 3 minutes.

Sprinkle with curry powder. Stir until onion is tender, about 1 minute longer.

Add cream, clam juice and chutney. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 8 minutes.

Return shrimp and any collected juices to skillet. Cook until shrimp are just opaque in center, about 1 minute longer.

TO SERVE:
Spoon rice onto plates. Top with shrimp, sauce and green onions. For an interesting presentation, set out bowls of some traditional condiments, like chopped peanuts, toasted coconut, raisins and chopped bell pepper.

Servings: 4
Source: Bon Appetit, May 1998