Butter Shrimp Masala

• 1 Tbsp. oil
• 1 Tbsp. grated gingerroot
• 2 cloves garlic, minced
• 1/2 tsp. cumin seed
• 1 onion, coarsely chopped
• 1 sweet red pepper, coarsely chopped
• 1 lb. (450 g) uncooked deveined peeled large shrimp Safeway 1 lb For $8.99 thru 02/09
• 1/4 cup finely chopped fresh coriander (cilantro)
• 1-1/2 cups canned crushed tomatoes
• 2 tsp. each dried fenugreek leaves, garam masala
• 1 tsp. each ground coriander, ground cumin, red chili powder or cayenne pepper
• 1/2 cup Philadelphia Cream Cheese Product
• 1/4 cup water

1. Heat oil in large skillet on medium-high heat.
2. Add next 3 ingredients; cook and stir 1 min.
3. Add onions and sweet peppers; cook and stir 5 min.
4. or until softened.
5. Stir in shrimp and fresh coriander; cook 2 to 3 min.
6. or just until shrimp turn pink.
7. Transfer to bowl; cover to keep warm.
8. Add tomatoes and seasonings to skillet; cook on medium heat 5 min.
9. or until slightly thickened, stirring occasionally.
10. Add cream cheese product and water; cook and stir 3 min.
11. or until cream cheese is completely melted and sauce is well blended.
12. Return shrimp mixture to skillet; cook and stir 3 to 4 min.
13. or until heated through.

oil, gingerroot, garlic, cumin, onion, sweet red pepper, shrimp, fresh coriander, tomatoes, fenugreek leaves, ground coriander, philadelphia cream cheese, water

Taken from www.kraftrecipes.com/recipes/butter-shrimp-masala-139263.aspx (may not work)