Shrimp Masala
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)* | ¾ teaspoon |
Tomato puree (or puree diced tomatoes in a blender or food processor; reserve ¼ c for Chicken Jambalaya) | 1 cup |
Plain low-fat yogurt | ½ cup |
Large shrimp, peeled and deveined | ¾ pound |
Salt | ¼ teaspoon |
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.
- 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.
Exchanges
5 very lean meats; 2 vegetables; 1.5 fats; 0.5 milk
Side Suggestions: Basmati Rice
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