2 tbsp. butter
1 lg. onion, sliced
1 med. clove garlic, crushed
2 cans (1 lb. each) tomatoes, drained and chopped
2 tbsp. lime juice
1 lb. lg. shrimp, peeled and deveined
1/2 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground turmeric
1/4 tsp. ground ginger
1/4 tsp. ground cumin
1/8 tsp. ground red pepper
Cooked white rice
Chutney (optional)

In large skillet, over medium heat, melt butter; saute onion and garlic until tender, about 3 minutes. Add remaining ingredients except shrimp, rice and chutney; bring to boiling. Reduce heat; simmer, covered, 15 minutes.

Stir in shrimp; cook, covered and stirring occasionally, 5 minutes or until firm and pink. Serve with rice and chutney. Garnish with fresh coriander, if desired. Makes 4 servings.