Curry-Shrimp Creole

• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 1 Tbsp. vegetable oil
• 1 (16 oz.) can whole tomatoes, undrained and chopped
• 1/4 c. fresh parsley, chopped
• 1/4 c. catsup
• 1 tsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. curry powder
• 1/4 tsp. dried whole thyme, crushed
• 1 lb. uncooked, cleaned shrimp
• hot sauce to taste

1. Saute onions, green pepper, celery and garlic in oil until tender.
2. Stir in tomatoes, parsley, catsup, lemon juice, salt, hot sauce, curry powder and thyme.
3. Bring to boil.
4. Cover, reduce heat and simmer for 30 minutes.
5. Add shrimp.
6. Cover and simmer 5 minutes, or until shrimp turn pink.
7. Serve over hot cooked rice. Serves 4.

onions, green pepper, celery, clove garlic, vegetable oil, tomatoes, fresh parsley, catsup, lemon juice, salt, curry powder, thyme, shrimp, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320589 (may not work)