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!
- 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
- Thaw shrimp, if frozen. Rinse the shrimp; pat dry with paper towels. Set aside.
- 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.
- Stir shrimp into tomato mixture. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until shrimp turn pink.
- Serve over rice. Sprinkle each serving with toasted almonds.
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!
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. :)
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.