|Olive oil||1⁄3 Cup (5.33 tbs)|
|Finely chopped onion||2 Cup (32 tbs)|
|Finely chopped green pepper||1 Cup (16 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Italian plum tomatoes with basil||16 Ounce (1 Can)|
|Canned italian plum tomatoes with basil||16 Ounce (1 Can)|
|Tomato puree||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), peeled, finely chopped|
|Garlic||1 Clove (5 gm), peeled and finely chopped|
|Curry powder||2 Tablespoon (Imported)|
|Cooked shrimp||3 Pound|
|Bay leaves||2 Medium|
1. Heat the oil in a heavy 2-quart pot. Add the onion, green pepper, and celery and cook until soft, stirring frequently. Add the tomatoes, tomato puree, cayenne, garlic, bay leaves, and salt and pepper to taste.
2. Bring to a boil and add the curry powder. Lower the heat, cover, and simmer for 20 minutes. If the sauce seems too thick, thin it with a little chicken stock or water. Cool, cover, and refrigerate.
3. To serve, add the shrimp to the sauce and simmer for 10 minutes.