1/2 pound fresh or frozen small shelled shrimp
1 cup finely diced onions
1 cup shredded peeled apple
2 teaspoons butter or oil
1 tablespoon flour
1 1/2 cups water or vegetable stock
1 teaspoon lemon juice
1 2-inch long piece lemon peel
1/8 to 1/4 tsp curry powder
1/3 tsp dried dill (or 1 tsp fresh)
1/4 tsp salt
1/4 tsp pepper
2 tablespoons dry white wine
1 cup low-fat buttermilk
Rinse the shrimp and set aside.
In a covered saucepan, saute the onions and apples in butter until soft, about 10 minutes. Sprinkle in the flour and cook, stirring, for another minute. Then add water, lemon juice and peel, spices and wine. Simmer, covered, for about 5 minutes. Slowly pour in the buttermilk, whisking while you add it. Then add the shrimp at the last minute (don't overcook them or they get tough). Remove the lemon peel before serving. For a thicker soup, puree about 1/3 of the mixture in a blender and add it back to the pot (i didn't bother).
This is supposed to serve four, and the whole recipe has about 10 points in it. The original recipe called for 3x as much butter, and half-and-half instead of buttermilk! (NOT!) I wasn't sure how it was going to turn out, thought it might be too tart... but it was perfect and very sweet.