Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


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Nutrition Facts

331 calories; fat 4.5g; saturated fat 0.8g; protein 29.6g; carbohydrates 42.4g; fiber 2g; cholesterol 173mg; sodium 344mg.