Ingredients
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2 tablespoons white wine vinegar
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1 teaspoon salt
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1 teaspoon sugar
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2 teaspoons ground ginger
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2 teaspoons turmeric
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1 teaspoon cumin
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1/2 teaspoon crushed red pepper flakes
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2 medium tomatoes, chopped
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1 clove garlic
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2 lbs shelled and deveined shrimp (3-4 lbs in shells)
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3 -5 tablespoons safflower oil or 3 -5 tablespoons vegetable oil
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1 cup minced onion
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6 cups hot cooked rice
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fresh cilantro stem (to garnish)
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1/2 cup plain nonfat yogurt
Instructions
- 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.