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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-size fresh shrimp |
vegetable cooking spray |
1 tablespoon margarine |
1 cup chopped onion |
1/4 cup minced jalapeno pepper |
2 tablespoons peeled, minced gingerroot |
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 nonfat yogurt |
1/4 teaspoon salt |
1/4 teaspoon ground white pepper |
3 cups cooked long-grain rice (cooked without salt or fat) |
1/4 cup chopped green onions |
2 tablespoons minced fresh parsley |
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 onion; saute until tender. Stir in jalapeno pepper, gingerroot, and garlic; saute 2 minutes. Add curry powder; saute 2 minutes. Add tomato; cook over medium heat 5 minutes or until slightly thickened, stirring frequently. Stir in yogurt, salt, and white pepper. Add shrimp; bring to a boil. Reduce heat, and simmer 5 minutes or until shrimp turn pink.
3. Place rice on a serving platter; spoon shrimp mixture over rice. Sprinkle with green onions and parsley. Serve immediately.
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