Barbados Shrimp Curry Recipes

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BARBADOS SHRIMP CURRY

Make and share this Barbados Shrimp Curry recipe from Food.com.

Provided by TOOLBELT DIVA

Categories     Curries

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18



Barbados Shrimp Curry image

Steps:

  • Sauté chopped celery, onion, peppers and garlic in butter in a large skillet.
  • Remove to large pot or deep casserole and add one large can of tomato puree.
  • Simmer until the ingredients are tender.
  • Add curry and drop shrimp into mixture.
  • Simmer on very low heat for a few minutes.
  • Add all other ingredients and cook for about 20-30 minutes until thoroughly blended and well heated.

3 lbs shrimp, cooked, shelled and deveined the day before
1/2 head celery, chopped
1 large onion, chopped
2 sweet peppers, chopped
2 garlic cloves, chopped
1 cup butter
1 (28 ounce) can tomato puree (or tomato sauce)
3 tablespoons curry powder
salt
1 teaspoon thyme
1 teaspoon marjoram
1 tablespoon Worcestershire sauce
1 tablespoon A.1. Original Sauce
2 tablespoons sugar
2 teaspoons black pepper
1/2 lemon, juice of
peanuts or slivered almonds
2 tablespoons raisins

CHINESE SHRIMP CURRY

Make and share this Chinese Shrimp Curry recipe from Food.com.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14



Chinese Shrimp Curry image

Steps:

  • In a small bowl, combine cornstarch, curry and sugar. Mix in soy sauce, vinegar and chicken broth. Set aside.
  • In wok or heavy skillet, heat 1 teaspoon oil over high heat. Add carrots, pepper, peas, ginger and garlic. Stir-fry until vegetables are brightly colored, about 1 minute. Transfer onto plate with slotted spoon.
  • Place remaining oil in pan and set over high heat. Add shrimp and stir-fry until pink, about 1 minute.
  • Return vegetables to pan. Stir sauce mixture and pour into pan. Simmer gently until shrimp are white in center, 2-3 minutes. Serve immediately over rice.
  • Makes 4 servings.

1 tablespoon cornstarch
2 teaspoons curry powder (or more, according to taste)
1/2 teaspoon sugar
1 tablespoon reduced sodium soy sauce
1 tablespoon rice wine vinegar
3/4 cup reduced-sodium fat-free chicken broth
3 teaspoons canola oil or 3 teaspoons peanut oil, divided
2 carrots, cut into 1-inch pieces
1 red bell pepper, seeded, stems removed, diced
1/4 lb fresh sugar snap pea, strings on, edges removed (about 20)
2 teaspoons peeled ginger, grated
1 large garlic clove, minced
3/4 lb medium shrimp, peeled and deveined
3 cups hot cooked brown rice

CARIBBEAN SHRIMP CURRY WITH COCO LOPEZ

A decadent dish with a taste of the tropics. For special occasions or whenever you need a Caribbean vacation.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 13



Caribbean Shrimp Curry With Coco Lopez image

Steps:

  • In a large skillet, add butter, onions and ginger -- cook until tender. Stir in flour; gradually adding half and half - whisk until smooth. Add cream of coconut, curry, salt and pepper. Cook over medium heat until thickened. Add lemon juice, reduce heat and simmer uncovered 20 minutes. Add shrimp and cook 5-10 minutes (just until shrimp are pink - don't over cook). Serve over rice and garnish with cilantro. You could add some chopped macadamia nuts on top as well.

2 lbs medium shrimp (peeled and deveined)
1 cup onion, finely chopped
1/4 cup butter
1/4 cup flour
3/4 cup cream of coconut (Coco Lopez)
2 1/2 cups half-and-half
1 tablespoon curry powder (or more to suit your taste)
1 teaspoon salt
1/2 teaspoon fresh ginger, finely grated
1/4 cup fresh lemon juice
cilantro (to garnish) (optional)
chopped macadamia nuts (to garnish) (optional)
hot cooked rice

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