Light Shrimp Curry

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

Ingredients

• 3  pounds  unpeeled medium shrimp
• Cooking spray
• 1  tablespoon  margarine or butter
• 1  cup  chopped onion
• 1/4  cup  minced jalapeño pepper (about 1 pepper)
• 2  tablespoons  minced peeled fresh ginger
• 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 fat-free yogurt
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground white pepper
• 3  cups  cooked long-grain rice
• 1/3  cup  chopped green onions (about 1 1/2 onions)

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 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.

Nutritional Information

Calories:

331 (0.0% from fat)

Fat:

4.5g (sat 0.8g,mono 0.0g,poly 0.0g)

Protein:

29.6g

Carbohydrate:

42.4g

Fiber:

2g

Cholesterol:

173mg

Iron:

0.0mg

Sodium:

344mg

Calcium:

0.0mg