2 medium apples
8 ounces drained, canned shrimp, chopped (reserve 2 whole shrimp for garnish)
1 cup boiling water
2 packets instant chicken broth and seasoning mix or 2 chicken bouillon cubes
1 teaspoon dehydrated onion flakes
1 teaspoon lemonjuice
1/4 teaspoon curry powder
Cut a thin slice off top of apples. Remove and discard cores; scoop out centers of apples, leaving thing shells. Chop scooped-out pulp and pulp from thin top slice; mix with shrimp. Combine boiling water, broth mix, and onion flakes in a bowl; stir until mix dissolves. Cool 10 minutes, then add lemon juice and curry powder. Mix half of broth mixture with apple-shrimp mixture; divide evenly in hollowed-out apples. Arrange stuffed apples in a baking dish. Pour half of remaining broth mixture over each apple. Bake at 350° (moderate oven) for 20 minutes. Serve each stuffed apple on bed of watercress, garnished with one reserved whole shrimp. Makes 2 luncheon servings.
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