Light Shrimp Curry

• 3 pounds unpeeled medium shrimp
• Cooking spray
• 1 tablespoon margarine or butter
• 1 cup chopped onion
• 1/4 cup minced jalapeno pepper (about 1 pepper)
• 2 tablespoons minced peeled fresh ginger
• 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 fat-free yogurt
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 3 cups cooked long-grain rice
• 1/3 cup chopped green onions (about 1 1/2 onions)

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 chopped onion, and saute until tender. Stir in jalapeno pepper, ginger, and garlic; saute 2 minutes. Add curry powder; saute 2 minutes. Add tomatoes; cook over medium heat 5 minutes or until slightly thickened, stirring often. Stir in yogurt, salt, and white pepper. Add shrimp; bring to a boil. Reduce heat, and simmer 5 minutes or until shrimp are done.
3. Spoon mixture over rice; sprinkle with onions. Serve immediately.
4. Tip: To save time, you can buy shrimp that has already been peeled and deveined. You'll need 2 1/4 pounds peeled shrimp to equal 3 pounds unpeeled.

shrimp, cooking spray, margarine, onion, pepper, fresh ginger, garlic, curry powder, salt, carton plain, salt, ground white pepper, rice, green onions

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