Shrimp Curryethnic, low-fat, seafood ----WALDINE VAN GEFFEN VGHC42A---- 1 lb med shrimp; peel, devein 1 teaspoon curry powder 1 large onion; chopped 4 centiliter garlic; minced 2 tablespoon ginger 1 tablespoon turmeric 2 large tomatoes; seed; chop 2 tablespoon tomato paste 2 1/2 cup broth 1 salt 2 tablespoon molasses 1/2 cup yogurt 1 cooked rice Dredge shrimp in curry powder. Place in teflon pan with a little bit of water and brown. Add onions, garlic, tomatoes, paste, ginger, turmeric and broth. Simmer until veggies are tender. Add molasses and yogurt. Serve over cooked rice. Source: Lightly Ethnic |
