Curried Celery Sauce With Shrimp

• 2 tablespoons oil
• 4 tablespoons butter
• 1 yellow onion, cut into a dice
• 1 cup minced celery (about 6 stalks)
• 1 granny smith apple, diced (peel on)
• 1 teaspoon powdered coriander
• 1 teaspoon cayene or to taste
• 1 teaspoon turmeric
• 1/2 teaspoon salt or to taste
• 1/3 cup light cream
• 1/2 pound shelled and de-viened shrimp
• 2 tablespoons minced parsley, to garnish

1. Heat the oil over medium heat in a heavy bottomed pan for a minute.
2. Add in the butter and let it melt into the oil. Stir in the onion and and celery and let the mixture cook for about 4 to 5 minutes, until wilted and turning softly golden.
3. Add in the apple and cook for another 10 minutes, by now the mixture should be fairly saucy and the ingredients should have melted into each other.
4. The onions should turn pale golden and the celery should soften at this point.
5. Add in the coriander, fenugreek and the red chili powder and cook for 3 to 4 minutes.
6. Turn off the heat, cool slightly and place in a blender and puree until smooth add in the light cream at this point.
7. Return the pureed sauce to the skillet and add in the shrimp and bring to a simmer and cook for 6-7 minutes, until the shrimp is cooked through.
8. Stir in the parsley and serve over hot toast or rice.

oil, butter, yellow onion, celery, granny smith apple, powdered coriander, cayene, turmeric, salt, light cream, shrimp, parsley

Taken from food52.com/recipes/16556-curried-celery-sauce-with-shrimp (may not work)