KUMQUAT CURRY WITH SHRIMP
Make and share this Kumquat Curry With Shrimp recipe from Food.com.
Provided by kyle martin
Categories Curries
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over high heat until it foams.
- Stir in curry powder; reduce heat to medium.
- Cook, stirring constantly, 1 minute or until lightly darkened.
- Add cream, chicken broth, kumquats and raisins; increase heat to high.
- Cook, stirring occasionally, 2 to 3 minutes or until slightly thickened.
- Reduce heat to medium; add shrimp.
- Cook 3 minutes or until shrimp turn pink.
- Stir in cilantro.
HOME-STYLE SHRIMP CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 46m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan. Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm.
- Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.
- Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat. Add the onion and cook until golden, about 12 minutes. Add the garlic-ginger mixture, chiles, 1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes. Add the tomato puree and simmer until thickened, about 8 minutes. Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes. Remove from the heat, then stir in the yogurt and half the cilantro.
- Serve with the rice and garnish with the remaining cilantro.
SHRIMP CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 4 to 6 main course servings
Number Of Ingredients 19
Steps:
- In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato, coconut milk, and cook, stirring, until the oil separates from the sauce and there is a distinctive frying sound as the sauce begin to "refry", about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until the liquid has thickened, about 6 minutes. Add shrimp, cover, and bring to a simmer and cook until just cooked through, about 5 minutes. Stir in the coriander and lime juice. Transfer to a serving bowl and serve with rice.
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.
COCONUT CURRY SHRIMP RECIPE BY TASTY
The next time you want to impress your date, try this simple yet elegant shrimp curry. It's creamy and tangy, with the perfect hint of spice.
Provided by Matt Ciampa
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook until starting to soften, about 5 minutes.
- Add the remaining tablespoon of butter and the red and green bell peppers. Cook until slightly softened, 3-4 minutes.
- Add the coconut milk, fish sauce, lemon juice, pepper, salt, sugar, curry powder, and maggi and mix well. Bring to boil, then reduce the heat to low and simmer for 10 minutes, until the flavors start to meld together.
- Add the shrimp and cook for 3-4 minutes, until pink and opaque.
- Serve the curry with brown rice and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 552 calories, Carbohydrate 25 grams, Fat 28 grams, Fiber 5 grams, Protein 50 grams, Sugar 9 grams
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
SHRIMP WITH PINEAPPLE AND PICKLED KUMQUATS
This recipe is worth the two-day wait for pickling.
Provided by Amanda Hesser
Categories project, salads and dressings, side dish
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- To pickle the kumquats, bring the vinegar to a boil in a small pan. Add the cardamom pods. Put the kumquats in a heatproof container, then pour in the vinegar mixture. Let cool, then refrigerate for 2 days.
- In a small bowl, whisk together the honey and 3 tablespoons of the kumquat vinegar. Season with black pepper and piment d'Espelette. Whisk in the olive oil.
- Thinly slice 6 pickled kumquats and remove the seeds; set aside. Thinly slice the pineapple cubes. (You need only 12 slices total.) In a mixing bowl, combine the frisee, pineapple and pickled kumquats.
- Place the shrimp in a bowl and season generously with salt; add the thyme and toss. Heat a large cast-iron pan until almost smoking, then pour in enough oil to thinly coat the base. Carefully add the shrimp and thyme and brown on both sides until just cooked through, about 2 minutes; discard the thyme. Transfer to the bowl with the frisee. Pour in just enough vinaigrette to coat (about half) and toss. Divide among 4 plates.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 608 milligrams, Sugar 19 grams, TransFat 0 grams
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
AUTHENTIC AND EASY SHRIMP CURRY
This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.
Provided by Anonymous
Categories World Cuisine Recipes Asian Indian
Yield 5
Number Of Ingredients 13
Steps:
- Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
- Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 4.9 g, Cholesterol 276.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 30.6 g, SaturatedFat 2.2 g, Sodium 734 mg, Sugar 1.9 g
CURRIED KUMQUAT CHUTNEY
This sweet-tart chutney is great alongside lamb or pork chops, atop goat cheese and crackers, or on biscuits with sliced ham.
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Cook first 5 ingredients and 1 cup kumquats in heavy small saucepan over medium heat until reduced to scant 1 cup, stirring occasionally, about 10 minutes. Transfer to small bowl. Chill until cold, then mix in remaining 1/3 cup kumquats and cilantro. Season chutney to taste with salt and pepper. Chill 1 hour.
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
SHRIMP CURRY
This simple shrimp curry uses yellow curry powder and coconut milk.
Categories Shellfish Sauté Quick & Easy Shrimp Curry Gourmet Quick and Healthy
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
- While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.
JAMES'S COCONUT CURRY SHRIMP
Executive chef James Palmer serves coconut curry shrimp as a first course at Strawberry Hill, a remote resort outside Kingston, Jamaica.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over high heat. Add shrimp, and season with salt and pepper. Cook until golden brown, 1 to 2 minutes. Add basil, Scotch bonnet pepper, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon, 3 to 5 minutes.
- Place 3/4 cup of rice in each coconut half. Place 4 shrimp on each rice mound, and top with coconut curry sauce. Garnish with fried plantain chips and fried ginger, if desired. Serve immediately.
CURRIED SHRIMP STIR-FRY
Tired taste buds, don't despair! This shrimp main dish, from Frances Riebe of Foster, Rhode Island, proves that a satisfying, well-seasoned supper can be fixed with little fuss and mess.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet or wok, stir-fry apple, onion and celery in butter for 10 minutes or until tender. Combine flour, curry powder, salt, ginger and pepper; add to apple mixture and mix well. Gradually stir in broth, milk and Worcestershire sauce. Bring to a boil; boil for 2 minutes, stirring constantly. Add shrimp and heat through. Serve over rice.
Nutrition Facts :
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