Method:Sauteing

1. Formula

1. 1 medium onion, halved lengthwise, then thinly sliced lengthwise
2. 2 tablespoons vegetable oil
3. 1 tablespoon minced fresh jalapeno, including seeds
4. 1 clove garlic, minced
5. 1 teaspoon finely grated peeled fresh ginger
6. 1 teaspoon ground cumin
7. 1 teaspoon ground coriander
8. 3/4 teaspoon salt
9. 1/8 teaspoon turmeric (optional)
10. 1 pound tomatoes, cut into 1/2-inch pieces
11. 1 pound large shrimp in shell (21 to 25 per lb), peeled and deveined
12. 1/2 cup loosely packed fresh cilantro leaves, chopped if desired

2. Nutrition Information

• Calories: 188 kcal
• Carbohydrates: 8 g
• Dietary Fiber: 2 g
• Fat: 8 g
• Protein: 20 g
• Sugars: 4 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeno, garlic, and ginger and cook, stirring, until jalapeno is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric (if using) and cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.
2. Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.

4. Remark