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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Wonderful taste and interesting mix of sweet raisins and hot pepper sauce! You can add more pepper sauce if you like it hot - like I do! 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 |
Directions:
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, white 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.
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