1 small yellow onion
2 tablespoons (1/4 stick)
1 clove garlic
12 ounces large uncooked shelled and deveined shrimp, thawed if frozen
1 tablespoon vegetable oil
1 tablespoon all purpose flour
2 teaspoons curry powder
1 cup plain low-fat yogurt
Salt and ground pepper to taste
Cooked long grain white rice (optional)
Chopped parsley
Slice onion, finely chop garlic. In a large skillet, heat butter and oil over medium heat. include the onions, saute until tender, about 5 minutes. Include the garlic and saute for 2 more minutes
Using paper towels, pat shrimp dry. Place the shrimp in a medium size bowl and sprinkle flour and curry powder over them. Toss to coat. Add the shrimp to the skillet and cook until they begin to turn pink, stirring constantly 2 minutes
Reduce the heat to low and stir in yogurt. Heat until the mixture becomes bubbly about 1 minute. Season with salt and pepper. Pack in a warm heated meal tote for a hot lunch to go.
