Fish and Seafood Recipes - American Shrimp with Almonds

Ingredients                 

• 120 ml/4 fl oz/1/2 cup sunflower oil

• 1 large green (bell) pepper, diced

• 1 large onion, chopped

• 4 celery sticks, chopped, including the leaves

• 120 ml/4 fl oz/1/2 cup ready-prepared hot chili sauce

• 75 g/3 oz/1/2 cup raisins

• 2.5 m/1/2 tsp dried thyme

• Salt and freshly ground black pepper

• 2.5 m/1/2 tsp curry paste

• 1 bay leaf

• 400 g/14 oz/1 large can chopped tomatoes

• 100 g/4 oz/1 cup toasted, blanched almonds

• 750 g/6 cups peeled prawns (shrimp)

• 350g/12 oz/1 1/2 cups long-grain rice

• 50 g/2 oz/1/4 cup butter

• 1 bunch of spring onions (scallions), chopped

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Method:

1. Heat the oil in a large frying pan (skillet). Add the pepper, onion and celery. Fry (sauté) for 2 minutes until softened but not browned.

2. Add the chili sauce, raisins, thyme, a little salt and pepper, the curry paste, bay leaf and tomatoes. Simmer very gently for 1 hour.

3. Stir in the almonds and prawns and heat through. Meanwhile, cook the rice in plenty of boiling salted water until tender. Drain, rinse with boiling water and drain again.

4. Melt the butter in the rice saucepan. Add the spring onions and fry for 2 minutes until slightly softened. Add the rice and toss well.

5. Pile on to a serving dish and make a large nest. Spoon the prawn and almond mixture in the centre and serve hot.