Dice green pepper and onion. Melt butter in large saucepan over medium high heat. Add diced green pepper and onion to melted butter. Cook until translucent and tender. Add diced tomatoes, curry powder, sugar, sherry, water, and ketchup to sauted green peppers and onions. Salt and pepper to taste. Stir together. Bring to a boil. Reduce heat to medium or medium low and simmer, with lid on, for 25 minutes. Stir occasionally.
Add 2 cups water to medium saucepan. Brink to a boil. Add 2 cups of instant rice to boiling water. Stir. Turn off heat. Put lid on pan and let stand for 8-10 minutes until all liquid is absorbed.
Remove lid from large saucepan with creole. Add uncooked shimp and cook for 10 minutes until shrimp is opaque white.
Place cooked rice on serving plate and pour shrimp creole over rice.
Serving suggestions:
Simple yet elegant. Consider serving this dish for a special occasion.
Serve a crusty Italian bread with butter.
For dessert, a store bought pie or chocolate brownie with vanilla bean ice ceam.
Helpful hints:
Use a good quality drinking sherry. Ask your local wine merchant for suggestions. Do no use cooking sherry because it will give your dish a vinegar taste.
You can use cooked shrimp. Because the shrimp is already cooked, it can be added right before serving to heat through. If you add the cooked shrimp too soon, it will become tuff and tasteless.
Before adding salt, keep in mind there is salt in the ketchup and the shrimp. Taste creole sauce before adding any additional.