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Light Shrimp Curry

Yield 6 servings

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

Nutrition 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

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 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.

Light and Luscious