Light Shrimp Curry

Recipe from

Oxmoor House

Nutritional Information

Calories 331
Caloriesfromfat 12 %
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 0.0 g
Cholesterol 173 mg
Iron 0.0 mg
Sodium 344 mg
Calcium 0.0 mg

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

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 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.

Place rice on a serving platter; spoon shrimp mixture over rice. Sprinkle with green onions and parsley. Serve immediately.

Note:

Light and Luscious

January 1994
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