Shrimp Curry

Name: Shrimp Curry
Ingredients: 1/2 cup plain nonfat yogurt; 2 tablespoons white wine vinegar; 1 teaspoon salt; 1 teaspoon sugar; 2 teaspoons ground ginger; 2 teaspoons turmeric; 1 teaspoon cumin; 1/2 teaspoon crushed red pepper flakes; 2 medium tomatoes, chopped; 1 clove garlic; 2 lbs shelled and deveined shrimp (3-4 lbs in shells); 3 -5 tablespoons safflower oil or 3 -5 tablespoons vegetable oil; 1 cup minced onion; 6 cups hot cooked rice; fresh cilantro stem (to garnish)

15 ingredients

10 steps

Ingredients

1/2 cup plain nonfat yogurt
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon sugar
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon cumin
1/2 teaspoon crushed red pepper flakes
2 medium tomatoes, chopped
1 clove garlic
2 lbs shelled and deveined shrimp (3-4 lbs in shells)
3 -5 tablespoons safflower oil or 3 -5 tablespoons vegetable oil
1 cup minced onion
6 cups hot cooked rice
fresh cilantro stem (to garnish)

Directions

1

About 30 minutes before serving, in blender or food processor, blend together yogurt through garlic on the ingredient list at medium speed until smooth.
2

In a large skillet over medium heat cook shrimp in 3 Tbs hot oil until just tender, approximately 5 minutes, stirring constantly.
3

Add more oil if necessary.
4

Remove shrimp from skillet with a slotted spoon; set aside.
5

In remaining oil (again add more if necessary), cook onion until tender, about 5 minutes.
6

Stir in yogurt mixture.
7

Heat to boiling, then reduce heat to low.
8

Simmer 5 minutes or until the mixture is slightly thickened, stirring frequently.
9

Return the shrimp to the skillet.
10

Cook until heated through, about 3 minutes.