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Curry Shrimp Creole
Nb persons: 8
Yield: 1/2 cup
Preparation time:
Total time:
Source: 1st Place
2 | onions, chopped |
1 | bell pepper, cut in 1" pieces |
1 | stalk celery, sliced |
1 | clove garlic, minced |
1 Tb. | vegetable oil |
1 (16 oz.) can | whole tomatoes, UNdrained and chopped |
1/4 c. | minced fresh parsley |
1/4 c. | catsup |
1 tsp. | lemon juice |
1/2 tsp. | salt |
1/2 tsp. | hot sauce |
1/4 tsp. | curry powder |
1/4 tsp. | dried whole thyme, crushed |
3/4 lb. | medium fresh shrimp |
1. Saute onion, bell pepper, celery and garlic in oil in a large skillet until crisp-tender.
2. Stir in tomatoes, parsley, catsup, lemon juice, salt, hot sauce, curry powder and thyme. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
3. Add shrimp. Cover and simmer 5 minutes or until shrimp turn pink.
Each serving=83 calories; 2gF
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