Barbados Shrimp Curry

3 lbs shrimp, cooked, shelled and deveined (you can buy raw and cook them the day before or buy cooked shrimp – medium size).
3 or 4 celery stalkes, chopped
1 large onion, chopped
2 sweet peppers, chopped
2 garlic cloves, chopped
1 cup butter
1 (28 ounce) cans tomato puree (or tomato sauce)
3 tablespoons curry powder
1 teaspoon thyme
1 teaspoon marjoram
1 tablespoon Worcestershire sauce
1 tablespoon A.1. Original Sauce
2 tablespoons sugar
2 teaspoons black pepper
Juice of 1/2 lemon
Slivered almonds
2 tablespoon raisins
White Rice

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

Serve over rice

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