Total Time
Prep 15 mins
Cook 40 mins

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 Nutrition


  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.


Most Helpful

This was so delicious! I increased the curry and hot sauce and used a sweet chili sauce. The spicy and sweet combination was really nice. I served this over couscous and will definitely make this again. Thank you for posting Redsie!

trishypie March 07, 2010

I adored this! DH didn't care for the sweetness caused by the raisins. I used a hot chili sauce. We enjoy things nice and hot and yes I increased the hot sauce too. This is very good, it pops with flavor. I used sliced almonds because that's what I had. Thanks for posting. :)

teresas October 19, 2008

An excellent curry. The recipe was reduced to 2 servings. I used more curry powder than called for as well as increasing the amount of garlic. Served this with white basmati rice and know that it would be wonderful over coconut rice.

PaulaG July 30, 2007

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