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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Serve this recipe over Basmati rice Suggested wine: Sauvignon Blanc. Ingredients:
3 lbs shrimp, cooked, shelled and deveined the day before |
1/2 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 |
1/2 lemon, juice of |
peanuts or slivered almonds |
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.
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