Main Ingredients:

CarbsPerServing: 55 total recipe Effort: Easy

2 large onions -- sliced 1 1/2 pounds shrimp
2 tablespoons olive oil salt and pepper -- to taste
2 tomatoes -- ripe, peeled, seeded and chopped
1 red bell pepper -- or yellow, chopped 1 tablespoon minced garlic
2 tablespoons minced fresh cilantro
1 tablespoon fresh lemon juice1 tablespoon ground cumin
1 teaspoon ground coriander 1 teaspoon black pepper
1 teaspoon ground turmeric 1/2 teaspoon fenugreek seed -- ground
ground red pepper -- to taste

Cooking Preparation of the Recipe:

This is very spicy, like curry you would get in London. You can eat
it like a "stew" and serve it to your spouse over rice if he/she is
not also on the diet. BTW, I got this out of Joy of Cooking, pg 515.
Slow-cooked onions and shrimp stock make this curry rich and
flavorful.
Place onions in a large, heavy saucepan or large, deep skillet:
Cover and cook over med-low heat, stirring every 10 minutes, until
the onions begin to brown and almost stick to the pan, about 30 min.
Meanwhile, peel shrimp
Simmer the shells in just enough water to cover for 10 min. Strain
and measure 1 c. stock (save rest for thinning it out later)
To the onions add olive oil salt and pepper
Increase heat to med and cook, stirring occasionally, until the
onions are deep brown and very tender, almost falling apart. Add the
shrimp stock along with all other ingredients except shrimp.
Bring to a boil over mid-high heat. Reduce the heat to med-low and
cook, stirring occasionally, until the tomatoes break up and the
mixutre is very saucelike. Taste-adjust seasonings. Stir in the
shrimp and cook until pink and firm, 3-4 minutes. Garnish with
cilantro

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