|1 1/2||lb. fresh shrimp|
|1||finely chopped small onion|
|1||tsp. (to taste) crushed chile pepper|
|1||tsp. curry powder|
|1/2||tdp. ground cumin|
|Juice of one lime|
|1||cup sour cream|
|1/2||cup plain yoghurt|
|1/4||cup chopped fresh cilantro|
- Shell shrimp
- Heat butter in a large skillet and add onion and chile peppers. Stir and add shrimp.
- Add curry, cumin, and cardomom. Stir.
- Add lime juice, sour cream, and yoghurt. Bring gently to a boil. When shrimp are cooked through, sprinkle with cilantro.
- Serve with saffron or other savory rice.
Original recipe from Chuck Buehler and Barbara Wells.