Shrimp with Coconut Curry

Ingredients
Cooking spray
½ cup chopped onion
3 minced garlic cloves
1 small chopped jalapeño
... ½ TBS fresh grated ginger
1 ½ tsp curry powder
1 28 oz can of diced tomatoes
1 14 oz can light unsweetened coconut milk
1 tsp splenda (or other sugar substitute)
1 pound raw shrimp shelled and de-veined

Directions:
1. In a large skillet heat cooking spray. Sauté onion, garlic, jalapeño and ginger for about 5 minutes until soft. Add curry powder.
2. Add tomatoes with their juice, coconut milk and sugar substitute. Simmer over medium- low heat for about 20 minutes stirring occasionally.
3. Add shrimp to sauce and cook on medium heat for about 5 minutes stirring frequently. The shrimp should be pink and opaque.
4. Serve over cooked brown rice.