SHRIMP CURRY

Shrimp Curry image

Provided by echo echo

Categories Curries

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

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)

Steps:

About 30 minutes before serving, in blender or food processor, blend together yogurt through garlic on the ingredient list at medium speed until smooth.
In a large skillet over medium heat cook shrimp in 3 Tbs hot oil until just tender, approximately 5 minutes, stirring constantly.
Add more oil if necessary.
Remove shrimp from skillet with a slotted spoon; set aside.
In remaining oil (again add more if necessary), cook onion until tender, about 5 minutes.
Stir in yogurt mixture.
Heat to boiling, then reduce heat to low.
Simmer 5 minutes or until the mixture is slightly thickened, stirring frequently.
Return the shrimp to the skillet.
Cook until heated through, about 3 minutes.