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
cooked white rice chopped green onions
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkl e shrimp with salt and pepper. Add shrimp to skillet and saute until almost op aque 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 longe r. Add cream, clam juice and chutney. Boil until sauce is thick enough to coa t spoon, stirring occasionally, about 8 minutes. Return shrimp and any collect ed juices to skillet. Cook until shrimp are just opaque in center, about 1 min ute longer.
Spoon rice onto plates. Top with shrimp, sauce and green onions.
Notes: For an interesting presentation, set out bowls of some traditional condi ments, like chopped peanuts, toasted coconut, raisins and chopped bell pepper.
MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/14/98