Hurry-Up Shrimp Curry

By bakers_delight85

Ingredients

• 1 can (14 1/2 ounces) stewed tomatoes
• 2 tsp. curry powder
• 2 Tbsp. canned chopped mild green chili peppers
• 12 ounces peeled and deveined shrimp
• Salt (optional)
• Freshly ground black pepper
• 3 cups hot cooked rice

Details

Servings 4

Preparation

Step 1

In a large no-stick frying pan, combine the tomatoes, curry powder and chili peppers. Bring to a simmer over high heat and cook, stirring to break up the tomatoes, for 5 minutes.
Stir in the shrimp and simmer for 3 minutes, or until the shrimp are pink. Season with the salt (if using) and black pepper. Serve over the rice.
Calories per serving: 295