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Time-saving Tip: Begin boiling water for the rice before starting the recipe.
Nutrition Facts
Serving Size
½ of recipe
Calories
344
Total Fat
11 g
Saturated Fat
2 g
Sodium
630 mg
Total Carbohydrate
21 g
Dietary Fiber
3 g
Protein
40 g
Ingredients and Preparation
Ingredients
Measures
Canola oil
1 + 2 teaspoons
Garlic clove, smashed
1
Yellow onion, coarsely chopped
½
Garam masala (an Indian spice)
(Or, mix together ¼ teaspoon each of ground cardamom, cumin, and coriander, along with a dash of cinnamon and a dash of black pepper.)
¾ teaspoon
Tomato puree (or puree diced tomatoes in a blender or food processor)
1 cup
Plain low-fat yogurt
½ cup
Large shrimp, peeled and deveined
¾ pound
Salt
¼ teaspoon
Dash of cayenne pepper (optional)
Directions
- Heat 1 teaspoon oil in a large skillet over medium-high heat. Add garlic and onion, and sauté 3-4 minutes, until fragrant. Stir in garam masala and cook another minute. Remove from heat.
- Add onion mixture, tomato puree, and yogurt to a blender or food processor, and process until smooth. Set aside.
- Add 2 teaspoons of oil to skillet over medium-high heat. Add shrimp, season with salt, pepper, and cayenne pepper, and sauté 4 minutes. Stir in masala sauce, reduce heat, and simmer 3-5 minutes, until shrimp are cooked through. Serve over basmati rice.