Shrimp Curry

I adapted this from a recipe I got from a former professor of mine. Serve over rice.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

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

Directions

1. About 30 minutes before serving, in blender or food processor, blend together yogurt through garlic on the ingredient list at medium speed until smooth.
2. In a large skillet over medium heat cook shrimp in 3 Tbs hot oil until just tender, approximately 5 minutes, stirring constantly.
3. Add more oil if necessary.
4. Remove shrimp from skillet with a slotted spoon; set aside.
5. In remaining oil (again add more if necessary), cook onion until tender, about 5 minutes.
6. Stir in yogurt mixture.
7. Heat to boiling, then reduce heat to low.
8. Simmer 5 minutes or until the mixture is slightly thickened, stirring frequently.
9. Return the shrimp to the skillet.
10. Cook until heated through, about 3 minutes.