Shrimp Curry

Shrimp Curry

czwartek, 23 stycznia 2014

Shrimp Curry

Time: 30 mins

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.