Thaw shrimp, if frozen. Rinse; pat dry with paper towels. Set aside.
In a 12-inch skillet cook onion, green pepper, celery, and garlic in hot oil until crisp-tender; add undrained tomatoes, 1/2 cup almonds, raisins, parsley, chili sauce, lemon juice, salt, bottled hot pepper sauce, white pepper, curry powder, and thyme. Bring mixture to boiling; reduce heat. Cover and simmer for 30 minutes.
Add shrimp to tomato mixture. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until shrimp turn opaque. Serve over hot cooked rice. Sprinkle each serving with 1 tablespoon toasted almonds. Makes 4 servings.