2 tsp olive oil
3 medium shallots, minced (I used a small onion)
2-3 cloves of garlic, to taste, minced
1 1/2 tsp of curry powder
1 cup of reduced sodium chicken broth or vegetable
1 1/4 pounds large shrimp, peeled and deveined
2 T. fresh lime juice
1/2 cup of low fat sour cream
1/4 cup of chopped fresh cilantro
Salt and pepper to taste
Heat the oil in a large skillet over medium heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the curry powder and cook, stirring until fragrant, about 1 minute. Add the broth and bring to a simmer. Add the shrimp and lime juice and simmer until the shrimp are bright pink and cooked through, about 3 minutes. Remove from heat and stir in the sour cream and cilantro. Season to taste with salt and pepper. Serve.
This is great over rice or noodles. I even ate it the next day almost like a soup!