Shrimp Curry
Tease your taste buds with this invigorating alliance of sweet raisins and hot pepper sauce.
Prep Time:
20 mins
Total Time:
55 mins
Servings:
Makes 4 servings.
Ingredients
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12 ounces fresh or frozen, peeled, deveined shrimp
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1 large onion, chopped (1 cup)
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1 medium green sweet pepper, cut into 1-inch pieces (1 cup)
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1 stalk celery, sliced (1/2 cup)
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1 clove garlic, minced
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2 tablespoons cooking oil
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1 14-1/2-ounce can tomatoes, cut up
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1/2 cup slivered almonds
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1/2 cup raisins
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1/4 cup snipped parsley
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1/4 cup chili sauce
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1 teaspoon lemon juice
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1/2 teaspoon salt
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1/2 teaspoon bottled hot pepper sauce
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1/4 teaspoon white pepper
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1/4 teaspoon curry powder
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1/4 teaspoon dried thyme, crushed
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2 cups hot cooked rice
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1/4 cup slivered almonds, toasted
Directions
1.
Thaw shrimp, if frozen. Rinse; 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; 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.
3.
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.
Nutrition information
Calories 511, Total Fat 20 g, Saturated Fat 2 g, Cholesterol 131 mg, Sodium 841 mg, Carbohydrate 63 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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