Shrimp In A Light Curry Sauce

• 1 1/2 lbs raw shrimp
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 1/4 teaspoon dried red pepper
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cumin
• 1 lime, juice of
• 1 cup sour cream
• 1/2 cup plain yogurt
• 1/4 cup fresh coriander, chopped
• salt & pepper

1. Shell and de-vein the shrimp; rinse well, pat dry, and set aside.
2. In a skillet over medium heat, melt the butter; saute the onion for about 7 minutes.
3. Add the red chile pepper and cook, stirring, for 1 minute.
4. Add the shrimp, then season to taste with salt and freshly ground pepper.
5. Cook, stirring often, about three minutes.
6. Add the cardamom (1/2 tsp ground) and cumin and stir, then add the lime juice, sour cream, and yoghurt.
7. Bring to a gentle boil, stirring, then remove from heat (you don't want to overcook the shrimp).
8. Serve immediately, sprinkled with chopped coriander, with saffron rice.

shrimp, butter, onion, red pepper, ground cardamom, ground cumin, lime, sour cream, plain yogurt, fresh coriander, salt

Taken from www.food.com/recipe/shrimp-in-a-light-curry-sauce-6578 (may not work)