Light Shrimp Curry

• 3 pounds unpeeled medium-size fresh shrimp
• Vegetable cooking spray
• 1 tablespoon margarine
• 1 cup chopped onion
• 1/4 cup minced jalapeno pepper
• 2 tablespoons peeled, minced gingerroot
• 1 teaspoon minced garlic
• 2 tablespoons curry powder
• 2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained
• 1 (8-ounce) carton plain nonfat yogurt
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 3 cups cooked long-grain rice (cooked without salt or fat)
• 1/4 cup chopped green onions
• 2 tablespoons minced fresh parsley

1. Peel and devein shrimp; set aside.
2. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add onion; saute until tender. Stir in jalapeno pepper, gingerroot, and garlic; saute 2 minutes. Add curry powder; saute 2 minutes. Add tomato; cook over medium heat 5 minutes or until slightly thickened, stirring frequently. Stir in yogurt, salt, and white pepper. Add shrimp; bring to a boil. Reduce heat, and simmer 5 minutes or until shrimp turn pink.
3. Place rice on a serving platter; spoon shrimp mixture over rice. Sprinkle with green onions and parsley. Serve immediately.

shrimp, vegetable cooking spray, margarine, onion, jalapeno pepper, gingerroot, garlic, curry powder, salt, nonfat yogurt, salt, ground white pepper, rice, green onions, parsley

Taken from www.myrecipes.com/recipe/light-shrimp-curry-0 (may not work)