INDIAN SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
ERIC BOARDMAN CHRISTMAS SHRIMP CURRY
Steps:
- Melt butter in a double boiler. Add onion. Simmer until tender. Stir in flour and other dry ingredients. Gradually stir in chicken broth and milk. Cook over boiling water, stirring until thickened. (Could be 10 minutes). Add shrimp and lemon juice. Heat to serving temperature. (Be sure not to head too long or shrimp will over-cook and turn to rubber.)
- Serve over fluffy rice with 2 or more accompaniments on top: chutney, shredded coconut, diced bananas, sliced avocado, pineapple chunks, bacon bits, salted almonds, Spanish peanuts, or currant jelly.
CHRISTMAS SHRIMP CURRY
Provided by Food Network
Categories main-dish
Time 35m
Yield 6 generous servings
Number Of Ingredients 11
Steps:
- Melt butter in a double boiler. Add onion. Simmer until tender. Stir in flour and other dry ingredients. Gradually stir in chicken broth and milk. Cook over boiling water, stirring until thickened. (Could be 10 minutes.) Add shrimp and lemon juice. Heat to serving temperature. (Be sure not to heat too long or shrimp will over-cook and turn to rubber.) Serve over fluffy rice with two or more accompaniments on top: chutney, shredded coconut, diced bananas, sliced avocado, pineapple chunks, bacon bits, salted almonds, Spanish peanuts or currant jelly.
BUBBA GUMP'S CREAMY SHRIMP CURRY
From The Bubba Gump Shrimp Cookbook. ..."And I have to tell you...Lieutenant Dan took to shrimpin' like one of them ducks in water."
Provided by COOKGIRl
Categories White Rice
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In large pot of boiling water, cook the shrimp for about 3 to 5 minutes or until shrimp turns pink. Drain, rinse with cold water, devein and set aside.
- Cook onion in butter and peanut oil in large skillet over medium heat until softened.
- Lower heat and add flour and curry powder. Stir with whisk until smooth and no lumps remain. Cook for 1 minute stirring constantly until mixture thickens.
- Gradually stir in broth and milk; cook over medium heat, stirring constantly until thickened.
- Stir in sugar, salt, fresh ginger, and lemon juice. Add shrimp and cook until heated through.
- Serve shrimp with hot cooked white rice garnished with any or all of the suggested toppings.
Nutrition Facts : Calories 378.3, Fat 15.8, SaturatedFat 6.8, Cholesterol 314.6, Sodium 2012.8, Carbohydrate 19.7, Fiber 1.4, Sugar 2.9, Protein 37.8
SHRIMP CURRY
Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.
Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
CURRIED SHRIMP
Serve this brothy dish in shallow bowls over steamed jasmine or basmati rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
- Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
- Add sour cream and lime juice to skillet; stir to combine. Serve hot.
Nutrition Facts : Calories 237 g, Fat 12 g, Protein 21 g
CREAMY CURRY SHRIMP
"We really like the spicy flavor of this seafood dish," notes Collette Conlan of Burleson, Texas. "You can give it even more zip by increasing the amount of hot pepper sauce. If your family doesn't like the taste of curry, try substituting paprika instead."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in butter until tender. Sprinkle with curry powder; cook for 1 minute. Sprinkle with flour; stir until blended. Stir in tomato paste. Gradually stir in water; then cream. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add the salt, pepper and hot pepper sauce. Add shrimp; cook until shrimp turn pink, about 3 minutes. Serve with pasta. Sprinkle with parsley.
Nutrition Facts :
SHRIMP IN YELLOW CURRY
Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
- Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
- Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 12 grams, Sodium 1856 milligrams, Sugar 2 grams, TransFat 0 grams
CURRY-COCONUT SHRIMP
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
- Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
- Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
- In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g
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