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Just throw on the skillet for shrimp creole delight

Published Oct. 16, 2005

Don't let the length of the ingredient list keep you from making this terrific-tasting skillet meal. The ingredients are added in just three steps, and you can mix, cook and serve in the same skillet. To shorten preparation time, look for ingredients in the form you need them: already-peeled and cleaned shrimp, bottled minced garlic and packaged slivered almonds.

Curry Shrimp Creole

12 ounces fresh or frozen peeled and deveined shrimp

2 tablespoons cooking oil

2 medium onions, chopped (1 cup)

1 medium green pepper, cut into 1-inch pieces

1 stalk celery, sliced

1 clove garlic, minced

One 16-ounce can tomatoes, cut up, undrained

{ cup slivered almonds

{ cup raisins

\ cup snipped parsley

\ cup chili sauce

1 teaspoon lemon juice

{ teaspoon salt

{ teaspoon bottled hot pepper sauce

\ teaspoon pepper

\ teaspoon curry powder

\ teaspoon dried thyme, crushed

Hot cooked rice

Thaw shrimp, if frozen. Heat 2 tablespoons oil in a 12-inch skillet. Cook onions, green pepper, celery and garlic in hot oil until crisp-tender. Add undrained tomatoes, almonds, raisins, parsley, chili sauce, lemon juice, salt, bottled hot pepper sauce, pepper, curry powder and thyme. Bring to boiling; reduce heat. Cover and simmer 30 minutes. Add shrimp. Return to boiling; reduce heat. Cover; simmer 5 minutes or until shrimp turn pink. Serve over rice. Makes 4 servings.

Nutrition information per serving: 421 calories, 17 g protein, 58 g carbohydrates, 16 grams fat, 53 mg cholesterol, 756 mg sodium.