4 tbsp. butter
1 c. finely chopped onion
1 tsp. minced garlic
2 tsp. curry powder
2 lbs. shrimp, peeled and deveined
2 cans (1 lb. size) tomatoes, broken up
1 tsp. salt
3/4 tsp. thyme leaves, crushed
Dash ground red pepper
2 tbsp. lemon juice

In large skillet, melt butter, add onion and garlic and saute, stirring until golden, about 5 minutes.

Add curry powder and saute for 1 minute. Mix in shrimp, tomatoes, salt, thyme, red pepper and lemon juice. Heat to boiling, cover, reduce heat and simmer, stirring occasionally until shrimp turn pink, about 5 to 8 minutes.

Serve from top of chafing dish placed over warming pan filled with hot water on the table. Serve over hot, cooked rice. Makes 6 to 8 servings.