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Light Shrimp Curry

Yield 6 servings (serving size: 1/2 cup rice and 1/6 of shrimp mixture)

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)

Nutrition Information

  • calories 331
  • caloriesfromfat 0.0 %
  • fat 4.5 g
  • satfat 0.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 29.6 g
  • carbohydrate 42.4 g
  • fiber 2 g
  • cholesterol 173 mg
  • iron 0.0 mg
  • sodium 344 mg
  • calcium 0.0 mg

How to Make It

  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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