CURRIED CUCUMBERS
This is a variation of a cucumber salad I once enjoyed at a salad bar. I use mayonnaise to cut the tartness of the sour cream. It has a rich flavor, too! Reduce calories by using "light" sour cream and mayonnaise.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine first seven ingredients. Toss with cucumbers and onion slices. Chill 2-3 hours. , Stir just before serving. Adjust salt and pepper to taste; garnish with parsley if desired.
Nutrition Facts : Calories 141 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 151mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
CURRIED COUSCOUS
Steps:
- Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
- Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
CURRIED CASHEWS
Nuts are a healthy satisfying snack, but a little goes a long way in the calorie department. Watch your portion size. A quarter-cup serving is about 20 whole cashews.
Provided by Food Network Kitchen
Categories appetizer
Time 16m
Yield 8 (1/4 cup) servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds.
- Toss the cashews with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. Cool to room temperature.
CURRIED SHRIMP WITH CUCUMBER VINAIGRETTE
From a food magazine. I don't know which one since it was before I started with Zaar and didn't keep track. The cool cucumber vinaigrette balances the sweetness and mild heat of the curried shrimp. The recipe has this cook's note: viniagrette and shrimp can be prepared 1 day ahead of serving and chilled separately, covered.
Provided by Oolala
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Puree the English cucumber with vinegar in a blender until smooth.
- Add sesame oil and blend until emulsified.
- Season with salt and pepper.
- Pat shrimp dry and sprinkle with curry powder and salt and pepper to taste.
- Heat 1 tablespoons vegetable oil in a 12" nonstick skillet over moderately high heat until hot but not smoking.
- saute shrimp in 2 batches, turning them until golden brown and just cooked through, 2-3 minutes, (if necessary, add more oil to the skillet for the second batch.).
- Transfer shrimp to a plate to cool.
- Serve the shrimp at room temperature with vinaigrette and sliced cucumber sticks for dipping.
Nutrition Facts : Calories 137.2, Fat 6, SaturatedFat 0.9, Cholesterol 115.2, Sodium 114.5, Carbohydrate 4.6, Fiber 0.7, Sugar 1.7, Protein 16.1
CURRIED SHRIMP WITH CUCUMBER VINAIGRETTE
Categories Appetizer Sauté Shrimp Curry Cucumber Summer Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Purée cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper.
- Pat shrimp dry and sprinkle with curry powder and salt and pepper to taste. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, turning them, until golden brown and just cooked through, 2 to 3 minutes. (If necessary, add more vegetable oil to skillet for second batch.) Transfer shrimp to a plate to cool.
- Serve shrimp at room temperature with vinaigrette for dipping.
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