Tomato puree (or puree diced tomatoes in a blender or food processor; reserve ¼ c for Chicken Jambalaya)
Plain low-fat yogurt
Large shrimp, peeled and deveined
Dash of cayenne pepper (optional)
*If garam masala is unavailable, mix together ¼ teaspoon each of ground cardamom, cumin, and coriander, along with a dash of cinnamon and a dash of black pepper.
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.
Please be aware that this information is provided to supplement the care
provided by your physician. It is neither intended nor implied to be a
substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER
IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the
advice of your physician or other qualified health provider prior to
starting any new treatment or with any questions you may have regarding a