Ingredients:
12 ounces peeled deveined fresh shrimp or 12 ounces peeled deveined frozen shrimp
1 large onions, chopped
1 medium green sweet peppers, cut into 1-inch pieces
1 stalk celery, sliced
1 garlic cloves, minced
2 tablespoons cooking oil
1 (14 1/2 ounce) cans 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
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.