What to do when the fish dies and you can't release it.
Shrimp Curry
from the Better Homes and Gardens Easy Everyday Recipe Library, vol. 8, Fish & Seafood
Shrimp Curry
from the Better Homes and Gardens Easy Everyday Recipe Library, vol. 8, Fish & Seafood
12 oz. peeled deveined shrimp
1 large onion, chopped (1 cup)
1 medium green sweet pepper, cut into 1" pieces (1 cup)
1 tablespoon lemon juice
1 stalk celery, sliced (1 cup)
1 clove garlic, minced
1 tablespoons cooking oil
1 14 1/2-oz. can tomatoes, cut up
1/2 cup slivered almonds
1/2 cup raisins
1/4 cup snipped parsley
1/4 cup chili sauce
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
1. Rinse shrimp, pat dry with paper towels. Set aside.
2. In a 12-inch skillet cook onion, green pepper, celery, and garlic in hot oil till crisp-tender. Stir in undrained tomatoes, 1/2 cup almonds, 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 till shrimp turn pink. Serve over hot cooked rice. Sprinkle each serving with toasted almonds. Makes 4 servings.