EASY CURRIED SHRIMP
This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.
Provided by ChrisMc
Categories Curries
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter with curry, onion, and ginger and cook until onion begins to soften.
- Add the flour and stir to combine with butter.
- Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
- Bring to a simmer and add the shrimp.
- Simmer until the shrimp is cooked.
- Serve over rice.
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
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
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
CURRIED SHRIMP WITH COCONUT MILK
Steps:
- Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.
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
CURRIED SHRIMP TURNOVERS
Provided by Food Network
Yield 24 to 36 turnovers.
Number Of Ingredients 10
Steps:
- Using a round pastry cutter, cut the pastry into 2-inch rounds, placing each round on a waxed paper lined cookie sheet. Roll the remaining scrap into a ball and roll out, using a rolling pin, into a 1/4-inch thick sheet and continue to cut rounds of puff pastry until you've used it all up. Refrigerate the rounds until the filling is ready.
- Heat a saute pan over medium heat for 1 minute. Add the butter, and when it begins to foam, add the diced onion. Cook the onion until it is translucent, add the carrot and apple and saute for 2 minutes. Add the shrimp and cook for 2 minutes, then sprinkle with curry powder and stir to combine well. Season with salt and pepper, remove from heat, and spoon the mixture onto a flat pan (such as a cookie sheet) and cool for several minutes. Put shrimp in refrigerator and chill throughly.
- Preheat oven to 425 degrees. Lightly brush a round of pastry with some of the egg wash. Place 1 teaspoon of the shrimp filling in the center of the pastry and fold the dough in half to encase the filling and create a dumpling. Continue to fill the pastry rounds in this way until all of the filling and pastry has been used up. Place the finished turnovers on a parchment paper lined cookie sheet. Brush the tops of the turnovers with the remaining egg wash and bake for 12 to 15 minutes just before you are ready to serve them. They may be held, unbaked and refrigerated, for up to 48 hours for later use. Serve hot.
CRISP CURRIED SHRIMP
Steps:
- In a bowl stir together flour, curry powder, cayenne, and salt to taste. Add shrimp to flour mixture, tossing to coat.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté scallions until well browned and almost tender.
- Add shrimp to scallions and sauté, stirring occasionally, about 4 minutes, or until shrimp are opaque throughout.
- Serve shrimp with lemon.
CURRIED SHRIMP
Provided by Marge Perry
Categories Potato Kid-Friendly Low Cal High Fiber Dinner Mango Shrimp Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Small Plates
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle potato pieces with 1 tbsp water; microwave, covered, until fork-tender, 3 minutes. Heat oil and curry powder in a large skillet over medium heat. Cook onion until soft, 3 to 4 minutes. Push onion to side of skillet. Add shrimp; cook 2 minutes per side. Stir in potatoes and bell pepper; cook until pepper softens, 1 to 2 minutes. Add mango, coconut milk, fish sauce, sriracha and sugar. Simmer 2 minutes. Remove from heat; add basil.
CURRY SHRIMP AND RICE
My family and I absolutely love curry shrimp and rice. I created this version so I I can make it in a hurry. Except for the butter and shrimp, all the ingredients are right in my pantry. To add a little heat, we like to stir in a tablespoon of fresh ground chili paste. -Angela Spengler, Niceville, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 354 calories, Fat 13g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1112mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
CURRIED SHRIMP WITH CILANTRO
I saw this recipe from a local newspaper. I haven't tried it yet, but definitely will. I wanted to make sure I can find it when I'm ready, so I'm entering it out here. I don't see another recipe like this. While it doesn't say specifically, I would guess this should be served over rice or pasta.
Provided by Mary K. W.
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Over medium heat, heat oil in skillet.
- Add shallots and garlic. Cook and stir about 2 minutes until tender.
- Add curry powder. Cook and stir about 1 minute until the mixture becomes fragrant.
- Add the broth and bring to simmer.
- Add the lime juice and shrimp. Simmer until the shrimp are cooked through, about 3 minutes.
- Remove from heat. Stir in sour cream and cilantro. Season with salt and pepper, serve immediately.
Nutrition Facts : Calories 223.5, Fat 8.5, SaturatedFat 3.1, Cholesterol 227.8, Sodium 224.9, Carbohydrate 5.4, Fiber 0.3, Sugar 0.2, Protein 30.2
CURRIED SHRIMP AND CAULIFLOWER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.
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