Thursday, November 8, 2012
2 pounds of shrimp (peeled and de-veined)
2 cans tomato sauce
4 potatoes (cubed)
3 carrots (cubed)
2 zucchini (cubed)
2 green bell peppers (cut into bite-sized pieces)
2 celery sticks (cut into bite-sized pieces)
1 tray cherry tomatoes
1 box mild curry cubes (in orange box)
1/2 cup corn starch mixed with 1/2 cup water to make soup thicker.
Salt to your taste
Put everything, except for the shrimp into a large pot and cook until all vegetables are tender then add the shrimp and let simmer for a few minutes. Turn off heat and let sit for 10 minutes and serve over hot rice. ENJOY!