Light Shrimp Curry

recipe

Yield:

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

Recipe from

Oxmoor House

Nutritional 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

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)

Preparation

Peel and devein shrimp; set aside.

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.

Spoon mixture over rice; sprinkle with onions. Serve immediately.

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.

Note:

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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