Melt butter in 2-qt saute pan over medium heat. Add curry powder and saute for 1 minute. Add onion, celery, bell pepper and nutmeg and cook until tender.
Add white wine, papaya nectar and shrimp. Simmer over low heat for 20 minutes, or until mixture thickens. Note- cornstarch can be added for additional thickening.
Gently stir in cashews.
Originally Submitted
11/22/2010
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