1 In a large skillet, begin by sautéing the green onion, celery, garlic, and onion in oil until the vegetables are tender. 2 Stir in the tomatoes, tomato sauce, honey, hot sauce, curry powder, and thyme. Cover and bring to just boiling, then reduce the heat and simmer for 30 minutes. 3 Add the shrimp, lemon juice, salt, and pepper, and re-cover. Then simmer for 5 more minutes or until the shrimp has turned pink. Add parsley, mix gently, and serve.
Additional Information
This recipe is delicious served over a healthy whole grain such as brown rice, couscous, or quinoa.
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