• 1 2 1/2 pounds medium shrimp, cleaned and deveined
• 3 Tbsp unsalted butter
• 1 Tbsp extra-virgin olive oil
• 2 medium red onions,finely chopped
• 2 garlic cloves, minced
• 4 tsp curry powder
• 2 cups peeled, seeded, and chopped plum tomatoes (canned are fine)
• 1 cup dry white wine
• salt and freshly ground black pepper to taste
• 1 tsp sugar (optional)
• 4 cups water
• 2 cups long-grain rice

1. In a large skillet, heat 1 Tbsp of the butter and olive oil over medium heat and cook the onions, stirring until soft, 5 to 7 minutes.
2. Add the garlic, stir it for a minute, then add the curry and stir with a wooden spoon for 1 minute.
3. Add the tomatoes, bring to a boil, and pour in the wine. Season with salt and pepper and sugar. Reduce the heat to a simmer and cook, covered, until the sauce thickens, 15 to 20 minutes.
4. Meanwhile, prepare the rice: Bring the water to a boil, salt lightly, and add the rice. Reduce the heat to medium-low and simmer, partially covered, until the water is absorbed and the rice tender, 15 to 20 minutes. Toss the rice with the remaining 2 Tbsp butter. You can prepare it ahead to this point.
5. About 5 minutes before serving, add the shrimp to the sauce and cook until bright pink. Serve the sauce over the rice on a serving platter or on individual plates.

Ingredients Highlights
Turmeric, a major ingredient of curry powder, has powerful anti-inflammatory properties and may help individuals with rheumatoid arthritis. Curcumin, turmeric's yellow pigment, can protect against cancer, lower cholesterol and prevent heart disease.
Essential Fatty Acids At least 60 health conditions (including heart disease) can be prevented or treated with omega-3 fatty acids, found in fish.
Safety: - Some curry powder blends contain ginger, which has moderate amounts of oxalate. Individuals with a history of oxalate-containing kidney stones should avoid overconsuming this food.