Time-saving Tip: Begin boiling water for the rice before starting the recipe.
Serving Size ½ of recipe
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
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)
- 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.