Easy Curried Shrimp

This is a Stay family recipe 

1-2 lbs Shrimp, the more the better. Use big ones as the little salad shrimp get lost in the sauce. Precooked and frozen are fine. Thaw them out and dry them off before cooking.

½ cup White Flour 

1 large Onion, diced

1 large Green pepper, coarsely chopped up

2-3 cans condensed Tomato Soup

Curry Powder

1-2 T Sugar

4-6 T Butter (replace with oil for Dairy-free)

Hot cooked rice `

Start the rice cooking first.
Melt the butter in a large frying pan (or just pour in the oil).  Add onions and cook just until golden. Meanwhile, dredge the shrimp in flour and then LIGHTLY fry in the butter with the onions. Sprinkle the shrimp liberally with curry powder and lightly with sugar. Fry a bit more, turn over and sprinkle second side with the curry powder and sugar. Add the green peppers after you season the second time. Add two cans of tomato soup. If you want more sauce, add another can of soup. Add water as needed to keep the sauce saucy. Taste the sauce and add more curry and hot sauce if wanted. Cook only until the sauce is all hot and bubbling. Serve over the rice.
You can make this more of a curry by serving it with small dishes containing finely chopped fresh green pepper, raisins, coconut, chunk pineapple, etc. (These are my mother-in-law's suggestions, I never do them, but they would probably be good.)

Grilled White Fish

Here's the grilled fish recipe that I made, though I think you already got it before I left.  But now it's up here.  I found it on AllRecipes.com. I used any kind of white fish rather than halibut because I usually can't find halibut here and when I do it's whole with eyes and all.

Ingredients
1 clove garlic, minced

6 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
2 (6 ounce) fillets halibut

Directions

In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.

Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.

Preheat an outdoor grill for high heat and lightly oil grate (I grilled them on aluminum foil placed on the grill). Set grate 4 inches from the heat.

 Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.