1½ pounds peeled and deveined shrimp

2 tablespoons olive oil

2 small garlic cloves, smashed, peeled, and chopped

½ cup chopped white onion

½ cup tomato sauce

½ cup low-sodium chicken broth

1 teaspoon curry powder

Salt and pepper, to taste

1 cup cooked long-grain rice

• If using frozen shrimp, rinse under cold running water for 3 minutes or until thawed. If using fresh shrimp, rinse by letting them stand in warm salted water for 5 minutes. Pat dry with paper towels.

• Heat the olive oil in a frying pan. Add the garlic and onion. Cook over medium-low heat until the onion is tender. Add the shrimp. Cook over medium heat until the shrimp turn pink.

• Stir in the tomato sauce, chicken broth, curry powder, and salt and pepper. Cook for 2 to 3 minutes, then stir in the cooked rice. Cook on medium-low heat for 5 minutes, until heated through.