1 pound of large shrimp
2 tablespoons of tumeric
1 teaspoon of cinnamon
1 teaspoon of basil
1 teaspoon of cumin
1 teaspoon of rosemary
1 to 2 tablespoons of safflower oil
4 garlic cloves, finely chopped.
1 cup finely chopped shallots
1 cup of mushroom
1/2 cup chopped fresh parsley
1/2 cup of water
Freshly ground black pepper to taste.
1/2 cup of chopped cashews
1 cup of low-fat Greek yogurt.
1) In a small bowl, combine the shrimp, turmeric, cinnamon, basil, cumin, and rosemary. Set aside.
2) Heat oil in large skillet over medium heat. Add garlic, shallots, mushrooms, and parsley and saute for 1 to 3 minutes, until tender. Transfer to plate.
3)Add shrimp to skillet and cook for about 1 minute, until lightly browned. Turn shrimp to other side and cook 1 minute longer. Add the water, stirring constantly.
4)Return the mushroom mixture to the pan. and add pepper to taste. Stir in cashews. Cook for another 3 minutes or until shrimp are opaque. Remove from heat, slowly stir in yogurt and serve.