Shrimp Curry

• 1 pkg. Pepperidge Farm patty shells
• 3 Tbsp. butter
• 1/3 c. chopped onion
• 1/2 tsp. minced garlic
• 1 Tbsp. flour
• 1 to 1 1/2 tsp. curry powder
• 1 tsp. salt
• 1 c. light cream
• 1 1/2 lb. shrimp, peeled, deveined and cooked
• chutney
• shredded coconut

1. Prepare patty shells according to package directions.
2. In a medium saucepan, heat butter until melted.
3. Add onion and garlic and cook until soft and transparent.
4. Stir in flour, curry powder and salt and cook 1 to 2 minutes, stirring constantly.
5. Remove from heat and stir in cream, beating until smooth.
6. Cook 5 to 7 minutes longer over moderate heat, stirring constantly until thick and smooth.
7. Stir in shrimp and cook until heated through.
8. Spoon shrimp mixture into warm patty shells and serve with chutney and coconut.

patty shells, butter, onion, garlic, flour, curry powder, salt, light cream, shrimp, chutney, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=597891 (may not work)