Curried Shrimp And Melted Cherry Tomatoes

• 2 tablespoons olive oil, divided
• 1 pound peeled and deveined extra-large shrimp
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 2 pints cherry tomatoes
• 3 tablespoons heavy cream
• 1 teaspoon honey
• 1/4 cup sliced almonds, toasted
• 2 cups precooked brown or basmati rice
• 1/4 cup fresh basil leaves (optional)

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and black pepper. Add shrimp to pan, and cook for 2 minutes on each side or until done. Remove shrimp from pan; keep warm.
2. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; saute 30 seconds or until fragrant. Add remaining 1/4 teaspoon salt, garam masala, cumin, red pepper, and tomatoes to pan; cook 4 minutes or until tomatoes begin to break down. Stir in cream and honey; cook 1 minute. Add shrimp and almonds; cook 1 minute or until thoroughly heated. Serve shrimp mixture over rice. Sprinkle with basil, if desired.
3. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
4. .

olive oil, shrimp, kosher salt, freshly ground black pepper, fresh ginger, garlic, garam masala, ground cumin, ground red pepper, tomatoes, heavy cream, honey, almonds, brown, fresh basil

Taken from www.myrecipes.com/recipe/curried-shrimp-melted-cherry-tomatoes (may not work)