Ingredients
3/4 cup chopped onion2 celery ribs, chopped1/2 cup chopped green pepper2 tablespoons olive oil3 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce3/4 cup cold water, divided1/4 cup crumbled cooked bacon1 tablespoon dried parsley flakes1 teaspoon sugar1/2 teaspoon salt1/2 teaspoon dried thyme1/2 teaspoon curry powder1/2 teaspoon pepper1/4 teaspoon cayenne pepper1 tablespoon all-purpose flour1-1/2 pounds uncooked medium shrimp, peeled and deveined3 cups hot cooked long grain rice
Preparation
In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, tomato sauce, 1/2 cup water, bacon, parsley, sugar, salt, thyme, curry powder, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Combine flour and remaining water until smooth; gradually stir into tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add shrimp. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Serve with rice.
