INDIAN-SPICED SHRIMP
Categories Shellfish Tomato Quick & Easy Low/No Sugar Dinner Shrimp Spice Jalapeño Cilantro Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course servings
Number Of Ingredients 12
Steps:
- Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until jalapeño is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric (if using) and cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.
- Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.
INDIAN SPICED SHRIMP
Modified from HuffPost Taste -- Serve with flat bread like Naan or Pita, or with white rice and steamed vegetables.
Provided by KerfuffleUponWincle
Categories Indian
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Marinate shrimp in 1 1/2 T olive oil, curry powder, cumin, minced ginger, minced garlic, cayenne, and salt for 1/2 hour.
- Saute shallots in oil, in a heavy skillet over medium heat, stirring frequently, for about 2 minutes.
- Stir in tomato paste, water, and brown sugar. Bring to a simmer.
- Add shrimp mixture and cook until shrimp are just cooked through, 3-4 minutes.
- Sprinkle with cilantro, and serve with lemon or lime wedges and flat bread, or over rice.
Nutrition Facts : Calories 323.2, Fat 15.9, SaturatedFat 2.1, Cholesterol 286, Sodium 1721.5, Carbohydrate 12.3, Fiber 0.4, Sugar 5.2, Protein 31.9
INDIAN SPICED SHRIMP WRAP
From Cooking Light. Per serving: 213 calories, 3.3 g fat, 24.1 g protein, 20.3 g carb, 1.1 g fiber, 162 mg cholesterol. Marinate time 1-2 hours.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h9m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 8 ingredients together in a small skillet; place over medium-high heat.
- Cook 2 minutes, stirring constantly; stir in salt.
- Cool mixture.
- Add spice mixture and shrimp to a large heavy-duty plastic zip-lock bag; shake around to coat shrimp.
- Seal and marinate in refrigerator 1-2 hours.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add shrimp mixture; stir/saute for 7 minutes or until shrimp are done.
- Warm tortillas by following the package directions.
- Spoon about 1/2 cup shrimp mixture down the center of each tortilla; roll up one-sided burrito style.
Nutrition Facts : Calories 168.5, Fat 3.9, SaturatedFat 0.7, Cholesterol 216, Sodium 357.8, Carbohydrate 2.6, Fiber 0.6, Protein 29.1
INDIAN STIR-FRIED SHRIMP IN CREAM SAUCE (BHAGARI JHINGA)
This dish is not too spicy, and is very easy to make. It is best served over basmati rice.
Provided by DEBMCE4
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
- Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 7.3 g, Cholesterol 216.1 mg, Fat 23.9 g, Fiber 1.5 g, Protein 25 g, SaturatedFat 12.7 g, Sodium 581.9 mg, Sugar 1.8 g
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
SHRIMP WITH INDIAN-SPICED POTATOES
Provided by Maggie Ruggiero
Categories Garlic Potato Sauté Quick & Easy Lunch Shrimp Curry Pea Fall Winter Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Toss shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large heavy nonstick skillet over medium-high heat until hot, then cook half of ginger and half of garlic, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring, until just cooked through, about 2 minutes. Transfer to a dish and cover.
- Wipe skillet clean and heat remaining 1/4 cup oil over medium-high heat until hot, then cook remaining ginger and garlic, stirring, until fragrant, about 1 minute. Add spices and cook, stirring, 1 minute. Add scallions and 1 1/4 teaspoons salt and cook, stirring, until softened. Stir in hash browns and peas and cook, stirring occasionally, until heated through and potatoes are golden and crisp in patches, about 10 minutes. Stir into shrimp.
SPICED INDIAN SHRIMP
Transform marinara into an Indian-style simmer sauce for shrimp with the help of garam masala, fresh ginger, and scallions. Serve atop steamed couscous for a quick yet satisfying weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high. Season shrimp with salt and pepper; sprinkle with garam masala. Add to skillet in a single layer and cook, flipping once, until opaque, about 3 minutes; transfer to a plate.
- Reduce heat to medium; add remaining 1 tablespoon oil and swirl to coat. Add onion and ginger; cook, stirring, until onion is tender, about 8 minutes. Season with salt and pepper. Add marinara; simmer until slightly thickened, about 5 minutes. Remove from heat; stir in cream and shrimp with any accumulated juices. Season with salt and pepper. Serve over couscous, topped with scallions.
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