Shrimp with Masala and Coconut

Ingredients

• 2 tablespoons vegetable oil
• 2 cups chopped onions
• 4 cloves garlic
• minced
• 1 12 teaspoons garam masala
• 1 12 teaspoons curry powder
• 1 12 teaspoons ground coriander
• 1 teaspoon turmeric
• 12 teaspoon cayenne
• 1 (28 ounce) can diced tomatoes
• 1 cup plain low-fat yogurt
• 2 tablespoons vegetable oil
• 2 lbs large shrimp (uncooked
• peeled
• and deveined)
• 1 (14 ounce) can light coconut milk
• 12 cup fresh cilantro
• chopped
• 14 cup chopped green onion (green part only)
• 1 12 tablespoons lemon juice

Instructions

1. For the masala (this can be done a day ahead).
2. Heat 2 T oil in large nonstick skillet over medium heat.
3. Saute onions until golden (about 20 mins).
4. Add garlic and dry spices, stir for 1 minute.
5. Cool.
6. Puree tomatoes and yogurt in food processor until almost smooth; add onions and puree until almost smooth.
7. Season with salt and pepper.
8. FOR SHRIMP.
9. Heat 2 T oil in BIG deep skillet over medium heat.
10. Add shrimp, saute 2 minutes.
11. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala.
12. Simmer until shrimp are opaque in center (about 3 minutes).
13. Season and serve over jasmine rice.