Shrimp Curry

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 pepper
• 1/4 teaspoon curry powder
• 1/4 teaspoon dried thyme, crushed
• 2 cups hot cooked rice
• 1/4 cup slivered almonds, toasted

Recipe

• 1 thaw shrimp, if frozen. rinse the shrimp; pat dry with paper towels. set aside.
• 2 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, pepper, curry powder and thyme. bring to boiling; reduce heat. cover and simmer for 30 minutes.
• 3 stir shrimp into tomato mixture. return to boiling; reduce heat. cover and simmer about 5 minutes more or until shrimp turn pink.
• 4 serve over rice. sprinkle each serving with toasted almonds.