Time: 30 minutes
Makes: 8 servings

Ingredients

1/2 cup plain yogurt
2 tablespoons minced fresh ginger
root or 2 teaspoons ground ginger
2 tablespoons white wine vinegar
2 reaspoons salt
2 teaspoons ground tumeric
1 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper
2 medium tomatoes, cut up
2 large garlic cloves
1/3 cup salad oil
2-16 ounce packages frozen shelled
and deveined shrimp, thawed and
drained
1 cup minced onion
hot cooked rice for 8 servings
coriander or parsley sprigs for
(optional)

Instructions

1. In covered blender container at medium speed, blend first 10 ingredients until smooth.
2. In 12-inch skillet over medium heat, in hot salad oil, cook shrimp until tender, about 5 minutes, stirring constantly. With slotted spoon, remove shrimp from skillet; set aside.
3. In remaining oil in skillet, cook onion until tender, about 5 minutes. Stir in yogurt mixture; heat to boiling. Reduce heat to low; simmer 5 minutes or until mixture is slightly thickened, stirring.
4. Return shrimp to skillet; cook until heated, about 3 minutes. Serve over rice if you like.