Shrimp Curry

• 12 ounces peeled deveined fresh shrimp or 12 ounces peeled deveined frozen shrimp
• 1 large onion, chopped
• 1 medium green sweet pepper, cut into 1-inch pieces
• 1 stalk celery, sliced
• 1 garlic clove, minced
• 2 tablespoons cooking oil
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 cup raisins
• 1/4 cup snipped fresh parsley
• 1/4 cup chili sauce
• 1 teaspoon lemon juice
• 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. Thaw shrimp, if frozen. Rinse the shrimp; pat dry with paper towels. Set aside.
2. In a 12-inch skillet cook onion, green pepper, celery, and garlic in hot oil until crisp-tender. Stir in undrained tomatoes, 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 until shrimp turn pink.
4. Serve over rice. Sprinkle each serving with toasted almonds.

shrimp, onion, green sweet pepper, celery, garlic, cooking oil, tomatoes, raisins, parsley, chili sauce, lemon juice, salt, pepper sauce, white pepper, curry powder, thyme, rice, slivered almonds

Taken from www.food.com/recipe/shrimp-curry-156825 (may not work)