Name: Shrimp Curry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6-8 serving(s)
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)

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Recipe by echo echo

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

Ready In:: 30mins
Serves:
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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

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.

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@echo echo

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

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question by 945madlin

5/10/2020

Where is the CURRY???

Replies 1
review by HisPixie

8/27/2010

Like another reviewer, I found this recipe to be quite grainy. I think it's the two teaspoons of tumeric. That's a lot of tumeric. I'm not really sure WHAT made it grainy but that's my thoughts on it. It wasn't *bad* but it wasn't particularly good. It's the first thing in over year that my boyfriend said "you don't have to make this again."

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review by Jaudon

7/10/2010

Great curry! I added a jalapeno, and just added the raw shrimp into the sauce at the end, rather than cooking them separate. I also added some garam masala to the onions while cooking them. This is a great, quick curry - thanks!

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review by Meringue

10/6/2009

Very good. Used grated frozen ginger root instead of ground, and used an organic tomato sauce instead of tomatoes. I didn't have to put the sauce in a blender. It was great, DH loved it. Thanks!

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tweak by Meringue

10/6/2009

Very good. Used grated frozen ginger root instead of ground, and used an organic tomato sauce instead of tomatoes. I didn't have to put the sauce in a blender. It was great, DH loved it. Thanks!

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