East Indian Curried Shrimp 1 small onion, minced 1 celery heart, finely chopped 2 tablespoons butter 2 tablespoons flour 1 teaspoon curry powder Pinch of thyme 1 bay leaf 3 pint chicken broth 1 small tart apple, peeled and cut up Dash of Tabasco® sauce Salt and pepper, to taste 1 teaspoon monosodium glutamate 2 pounds shrimp, cooked 2 tablespoons butter Steamed rice, buttered and parsleyed To make sauce, sauté onion and celery in butter. Add flour, curry powder, thyme and bay leaf. Blend well. Add chicken broth, apple, Tabasco®, salt and pepper. After apple begins to soften, strain. Add monosodium glutamate. Sauté shrimp in butter. Blend with sauce and serve over rice. Yields 8 servings.