Light Shrimp Curry

Ingredients

• 3 cups rice long-grain cooked
• 2 tablespoons curry powder 
• 2 tablespoons ginger fresh minced peeled
• 1 teaspoon garlic minced
• 0.3 cup green onions chopped
• 0.3 teaspoon ground pepper white
• 0.3 cup jalapeno minced 1 pepper
• 1 tablespoon butter 
• 29 ounce no-salt-added stewed tomatoes undrained canned
• 1 cup onion chopped
• 0.3 teaspoon salt 
• 3 pounds shrimp unpeeled
• 8 ounce carton yogurt plain fat-free

Equipment

• frying pan

Directions

1. Peel and devein shrimp; set aside.
2. Coat a large nonstick skillet with cooking spray; add margarine.
3. Place over medium-high heat until margarine melts.
4. Add chopped onion, and saut until tender. Stir in jalapeo pepper, ginger, and garlic; saut 2 minutes.
5. Add curry powder; saut 2 minutes.
6. Add tomatoes; cook over medium heat 5 minutes or until slightly thickened, stirring often. Stir in yogurt, salt, and white pepper.
7. Add shrimp; bring to a boil. Reduce heat, and simmer 5 minutes or until shrimp are done.
8. Spoon mixture over rice; sprinkle with onions.
9. Serve immediately.
10. 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.