Shrimp Masala

Adapted from CooksAid.com

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

Servings and Times

Servings

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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