Shrimp Curry
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Tease your taste buds with this invigorating alliance of sweet raisins and hot pepper sauce.
Ingredients
- 12 ounces fresh or frozen, peeled, deveined shrimp
- 1 large onion, chopped (1 cup)
- 1 medium green sweet pepper, cut into 1-inch pieces (1 cup)
- 1 stalk celery, sliced (1/2 cup)
- 1 clove garlic, minced
- 2 tablespoons cooking oil
- 1 14-1/2-ounce can tomatoes, cut up
- 1/2 cup slivered almonds
- 1/2 cup raisins
- 1/4 cup snipped 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
- Thaw shrimp, if frozen. Rinse; 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; add undrained tomatoes, 1/2 cup almonds, raisins, parsley, chili sauce, lemon juice, salt, bottled hot pepper sauce, white pepper, curry powder, and thyme. Bring mixture to boiling; reduce heat. Cover and simmer for 30 minutes.
- Add shrimp to tomato mixture. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until shrimp turn opaque. Serve over hot cooked rice. Sprinkle each serving with 1 tablespoon toasted almonds. Makes 4 servings.
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