Arroz Con Langostinos Al Curry Curried Rice With Shrimp Recipes

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally., Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.

Steps:

• In a saucepan, combine rice, oil, 1 ounce of butter, 4 1/2 cup water, and salt to taste; let the rice cook, uncovered until it is nearly tender and little volcanos form, about 20 minutes.
• Remove from heat, stir once, cover, and let stand until the rest of the dish is finished.
• Meanwhile, in a skillet, saute onion in remaining butter for a few minutes; add tomatoes, tomato paste (mixed with 1/2 cup water), curry powder, and salt.
• Leave 4 shrimps whole, and cut the remainder into 3 pieces; add to sauce and cook until they just cook through and are opaque.
• Once the rice is done, stir in the sauce (removing the 4 whole shrimps that will garnish the plate); place into a bowl to form a mold.
• To serve, you can plate a little lettuce or green peas, turn the rice mold on top, then garnish with grated Parmesan and the whole shrimps.

Steps:

• In a saucepan, combine rice, oil, 1 ounce of butter, 4 1/2 cup water, and salt to taste; let the rice cook, uncovered until it is nearly tender and little volcanos form, about 20 minutes. Remove from heat, stir once, cover, and let stand until the rest of the dish is finished.
• Meanwhile, in a skillet, saute onion in remaining butter for a few minutes; add tomatoes, tomato paste (mixed with 1/2 cup water), curry powder, and salt. Leave 4 shrimps whole, and cut the remainder into 3 pieces; add to sauce and cook until they just cook through and are opaque.
• Once the rice is done, stir in the sauce (removing the 4 whole shrimps that will garnish the plate); place into a bowl to form a mold.
• To serve, you can plate a little lettuce or green peas, turn the rice mold on top, then garnish with grated Parmesan and the whole shrimps.

Steps:

• dice green onions, bell pepper, and celery
• place butter in skillet to melt then sautee diced mixture 1-2 minutes.
• add shrimp and sautee until color turns pink.
• in separate skillet combine soup and water and stir until blended creamy (may add more water but do not make thin!).
• add sauteed mixture and cover on low heat.
• cook until see low boil (as you would soup).
• add paprika and cayenne pepper to taste (I usually use 1 teaspoon of each because I like spicy!).
• place over rice.
• to make rice.
• combine rice and water.
• bring to boil then reduce heat to simmer.
• cover tightly for about 15 minutes.

Steps:

• Cook brown rice according to package directions in water along with a chicken bouillon, 1 bay leaf and 1/4 tsp salt and 1/8 each of salt, cayenne, paprika and thyme.
• When the rice is almost done cooking, heat a large heavy saucepan on medium-low heat. Add the oil, onions, green pepper, celery, bay leaf and garlic. Sauté on medium-low heat until soft, about 5 minutes. Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper. Sauté until browned, about 10-15 minutes; add shrimp, cover and cook 5 more minutes.
• When the rice is done, toss with beef and shrimp and combine well. Top with scallions and serve.

Steps:

• Melt butter in a large skillet over high heat until it foams.
• Stir in curry powder; reduce heat to medium.
• Cook, stirring constantly, 1 minute or until lightly darkened.
• Add cream, chicken broth, kumquats and raisins; increase heat to high.
• Cook, stirring occasionally, 2 to 3 minutes or until slightly thickened.
• Reduce heat to medium; add shrimp.
• Cook 3 minutes or until shrimp turn pink.
• Stir in cilantro.

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
• Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
• Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.