CURRIED BAKED SHRIMP
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray.
- Layer shrimp in the bottom of the prepared pan.
- Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp.
- Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 3.2 g, Cholesterol 184.3 mg, Fat 5.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 3 g, Sodium 468.6 mg, Sugar 2.2 g
CURRIED POLYNESIAN SHRIMP
Enjoy the taste of the Tropics with this three-ingredient sour cream dip and creative dip container!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Cut 1-inch slice from top of pineapple, leaving green leaves on top; set aside. Remove fruit from pineapple, cutting around inside edge of rind and leaving 1/2-inch wall. Cut fruit from core; cut pineapple into bite-size pieces.
- Place 1 olive in curve of each shrimp; skewer together with plastic pick. Skewer pineapple pieces on picks. Attach picks of shrimp and pineapple to rind of pineapple in spiral design.
- Place cup or bowl in rim of pineapple (such as a 6- or 10-ounce custard cup). In medium bowl, mix sour cream, curry powder and salt; spoon into cup. Cover with pineapple top. Arrange any remaining skewers around pineapple. Serve immediately, or cover completely with plastic wrap and refrigerate until serving.
Nutrition Facts : Calories 75, Carbohydrate 4 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg
CURRY SHRIMP
I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
CURRY SHRIMP DIP
For those of you who love the taste of curry. I'm not sure where I got this recipe from. It's on an old 3 x 5 index card.
Provided by GrandmaG
Categories < 15 Mins
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a 1 1/2 quart bowl until smooth.
- Cover and chill overnight allowing the flavors to blend.
- Serve with your favorite crackers.
Nutrition Facts : Calories 393.9, Fat 26.9, SaturatedFat 16.4, Cholesterol 302.9, Sodium 781.4, Carbohydrate 7.3, Fiber 0.2, Sugar 1.3, Protein 30.7
HOT SHRIMP CURRY DIP
This former "secret" shrimp appetizer recipe is a wonderful spicy, yet smooth, appetizer that is sure to please your guests. I have been asked for the recipe several times. Serve with crackers, melba toast baguettes, and/or fresh sliced baguette.
Provided by PTRICK
Categories Shrimp Dip
Time 40m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a medium-sized, oven-safe baking dish.
- Beat cream cheese, green onions, mayonnaise, curry powder, and Worcestershire together until creamy. Stir in shrimp. Spoon mixture into the prepared baking dish.
- Bake, uncovered, in the preheated oven until top begins to bubble, about 30 minutes. Serve hot.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 1.5 g, Cholesterol 31.8 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 4.4 g, Sodium 94.9 mg, Sugar 0.3 g
CURRIED SHRIMP & EGG DIP
Being a Weight Watcher, I made this at Thanksgiving with fat-free and low fat stuff...and no one knew the difference. I got many requests for the recipe.
Provided by Mugsiewugsie
Categories Spreads
Time 15m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Throw everything together in a bowl and stir!
- This is great immediately, but even better when refrigerated for 2 or more hours.
- (I use Chef Paul Prudhomme's seafood seasoning, and I use 2T curry powder, but you may wish to use more or less depending on your liking for curry.).
Nutrition Facts : Calories 100.3, Fat 4.5, SaturatedFat 1.1, Cholesterol 113, Sodium 254.3, Carbohydrate 5.8, Fiber 0.4, Sugar 2.6, Protein 8.9
CURRIED SHRIMP DIP
Make and share this Curried Shrimp Dip recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 20m
Yield 1 cup
Number Of Ingredients 10
Steps:
- In a blender combine all ingredients till smooth.
- Chill several hours before serving.
Nutrition Facts : Calories 793.2, Fat 66.1, SaturatedFat 40.4, Cholesterol 349.1, Sodium 737.6, Carbohydrate 15.6, Fiber 1.5, Sugar 2.3, Protein 36.3
CURRIED SHRIMP AND CHUTNEY DIP
Found the original recipe in an older Gourmet magazine but have made a few changes along the way. Makes a lot and can be halved. Also it can be made 1 day ahead. Gets very positive comments from guests!!! enjoy
Provided by waynejohn1234
Categories < 15 Mins
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Stir together cream cheese, chutney, curry powder and garlic until smooth.
- Stir in shrimp, sour cream and salt (if used).
- Store in fridge.
- Serve with melba crackers or pumpernickle bread.
Nutrition Facts : Calories 769.4, Fat 55.8, SaturatedFat 33.2, Cholesterol 495.6, Sodium 994.7, Carbohydrate 9.4, Fiber 0.6, Sugar 0.4, Protein 57
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