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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 pounds unpeeled medium shrimp |
cooking spray |
1 tablespoon margarine or butter |
1 cup chopped onion |
1/4 cup minced jalapeño pepper (about 1 pepper) |
2 tablespoons minced peeled fresh ginger |
1 teaspoon minced garlic |
2 tablespoons curry powder |
2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained |
1 (8-ounce) carton plain fat-free yogurt |
1/4 teaspoon salt |
1/4 teaspoon ground white pepper |
3 cups cooked long-grain rice |
1/3 cup chopped green onions (about 1 1/2 onions) |
Directions:
1. Peel and devein shrimp; set aside.
2. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add chopped onion, and sauté until tender. Stir in jalapeño pepper, ginger, and garlic; sauté 2 minutes. Add curry powder; sauté 2 minutes. Add tomatoes; cook over medium heat 5 minutes or until slightly thickened, stirring often. Stir in yogurt, salt, and white pepper. Add shrimp; bring to a boil. Reduce heat, and simmer 5 minutes or until shrimp are done.
3. Spoon mixture over rice; sprinkle with onions. Serve immediately.
4. Tip: To save time, you can buy shrimp that has already been peeled and deveined. You'll need 2 1/4 pounds peeled shrimp to equal 3 pounds unpeeled.
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