Barbados Shrimp Curry

TOOLBELT DIVA's Note:

Serve this recipe over Basmati rice Suggested wine: Sauvignon Blanc.

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Servings: 6

• 3 lbs shrimp , cooked, shelled and deveined the day before
• ½ head celery , chopped
• 1 large onion , chopped
• 2 sweet peppers , chopped
• 2 garlic cloves , chopped
• 1 cup butter
• 1 (28 ounce) can tomato puree (or tomato sauce)
• 3 tablespoons curry powder
• salt
• 1 teaspoon thyme
• 1 teaspoon marjoram
• 1 tablespoon Worcestershire sauce
• 1 tablespoon A-1 Steak Sauce
• 2 tablespoons sugar
• 2 teaspoons black pepper
• ½ lemon, juice of
• peanuts or slivered almond
• 2 tablespoons raisins

Directions:

1. Sauté chopped celery, onion, peppers and garlic in butter in a large skillet.
2. Remove to large pot or deep casserole and add one large can of tomato puree.
3. Simmer until the ingredients are tender.
4. Add curry and drop shrimp into mixture.
5. Simmer on very low heat for a few minutes.
6. Add all other ingredients and cook for about 20-30 minutes until thoroughly blended and well heated.

Reviews

[twissis]

An excellent curry dish! I halved this recipe for just 2 of us & made 1 substantial chg, but was otherwise faithful to the recipe. We are not fond of tomato-based curry dishes, so I subbed coconut milk for the tomato sauce. I used pre-cooked Icelandic baby shrimp & added them for the last few min of cooking time b4 serving over rice. Thx for sharing this recipe w/us.

[mrchefmag]

I halved the recipe and used an anaheim pepper and uncooked shrimp instead. This is probably the best curry recipe I've tried so far. Thank you so much.