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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I adapted this from a recipe I got from a former professor of mine. Serve over rice. 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.
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