Shrimp Curry - cooking recipe

Ingredients
    12 ounces peeled deveined fresh shrimp or 12 ounces peeled deveined frozen shrimp
    1 large onion, chopped
    1 medium green sweet pepper, cut into 1-inch pieces
    1 stalk celery, sliced
    1 garlic clove, minced
    2 tablespoons cooking oil
    1 (14 1/2 ounce) can diced tomatoes
    1/2 cup raisins
    1/4 cup snipped fresh parsley
    1/4 cup chili sauce
    1 teaspoon lemon juice
    1/2 teaspoon salt
    1/2 teaspoon bottled hot pepper sauce
    1/4 teaspoon white pepper
    1/4 teaspoon curry powder
    1/4 teaspoon dried thyme, crushed
    2 cups hot cooked rice
    1/4 cup slivered almonds, toasted
Preparation
    Thaw shrimp, if frozen. Rinse the shrimp; pat dry with paper towels. Set aside.
    In a 12-inch skillet cook onion, green pepper, celery, and garlic in hot oil until crisp-tender. Stir in undrained tomatoes, raisins, parsley, chili sauce, lemon juice, salt, hot pepper sauce, white pepper, curry powder and thyme. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
    Stir shrimp into tomato mixture. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until shrimp turn pink.
    Serve over rice. Sprinkle each serving with toasted almonds.

Leave a comment