Light Shrimp Curry

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

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.