I’m in love with Curry. This is my second Curry dish since Friday when I made a Curry Yogurt Sauce to drizzle over a baked salmon fillet. I am absolutely stuffed, yet my mouth is still watering!
For the Curry Yogurt Sauce, I adapted a Weight Watcher’s recipe. My version is as follows:
Curry Yogurt Sauce
2 cups plain fat-free yogurt
2 Tbsp fresh lemon juice
1 tsp ground ginger
2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 Tbsp fresh lemon juice
1 tsp ground ginger
2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp freshly ground black pepper
1/4 tsp salt
This makes about 9 servings, 1/4 cup each. It will keep in the refrigerator until the yogurt expires.
Needless to say, I have a lot of left over Curry Yogurt Sauce. I decided to use some of it up tonight with some shrimp I picked up a few days ago.
Curried Shrimp and Brown Rice
1 cup uncooked instant brown rice
1 cup chicken stock
1/4 cup Curry Yogurt Sauce
Sliced red bell pepper (Mine were from my garden and small. I used 3)
Sliced onion
1/2 ounce dry packed sun-dried tomatoes, chopped
2 tsp olive oil
1/2 lb fresh or frozen (thawed) shrimp
In a small sauce pan, bring the chicken stock to a boil. Add the rice, reduce heat to low, cover and simmer for 5 minutes. Once 5 minutes has past, remove the pan from the heat, but let it rest covered.
In a skillet, heat the olive oil and sun-dried tomatoes. Once they become fragrant, add the vegetables and shrimp. Saute until the shrimp are cooked through. Pour the Curry Yogurt Sauce over the shrimp/veggie mixture and toss to coat.
Serve over the brown rice.
This makes 2 decent sized servings.
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