Tasty Tuesday - Saucy Shrimp

Tuesday, January 27, 2009
This one is "by request" for Hot Chick Jeri. This is flavorful without being super-spicy and it's easy to prepare. Enjoy!

Saucy Shrimp

12 ounces fresh or frozen peeled and deveined shrimp
1 medium green sweet pepper
2 tablespoons cooking oil
1 large onion, chopped
1 stalk celery, sliced
1 clove garlic, minced
1 14 1/2 ounce can diced tomatoes
1/2 cup cashews
1/2 cup raisins
1/4 cup snipped fresh parsley
1/4 cup bottled chili sauce
1 teaspoon lemon juice
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 cashews, toasted

1. Thaw shrimp, frozen. Rinse shrimp; pat dry with paper towels. Cut sweet pepper into 1-inch pieces. Set aside.

2. Pour cooking oil into a a large skillet. Heat over medium high heat. Stir-fry sweet pepper, onion, celery, and garlic in hot oil until vegetables are crisp-tender.

3. Stir in undrained tomatoes, the 1/2 cup cashews, the raisins, parsley, chili sauce, lemon juice, hot pepper sauce, white pepper, curry powder, thyme and 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.

4. Stir shrimp into tomato mixture. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until shrimp turn opaque. Serve immediately over hot cooked rice. Sprinkle each serving with toasted cashews. Makes four servings.

1 comments:

kimby said...

It all sounds yummy, except for the tomatoes....