Rock Shrimp Curry Recipes

Steps:

• Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.
• In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.
• Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.
• In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions.

Steps:

• Heat olive oil in a large high-sided skillet or wok over high heat. Add cumin seeds and cook, stirring, until lightly toasted. Add curry paste and curry leaves, and reduce heat to medium. Cook, stirring, for 15 to 20 minutes. Oil will begin to separate from paste. Stir in coconut and tomatoes and continue cooking, 10 to 15 minutes more. If paste begins to look too dry, add a little water to moisten.
• Increase heat to high and add rock shrimp. Cook, stirring, until opaque, 7 to 10 minutes. Remove from heat and garnish with cilantro; serve immediately with rice.

Steps:

• In a hot wok, add curry paste, coconut milk, juice and fish sauce and mix well. Add shrimp and quickly cook, about 1 minute. Add noodles, chives and vegetables and mix well, being careful not to overmix. Check for seasoning and serve hot.

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.

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.

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion, apple and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in chicken stock, cream, curry powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Reduce heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with rice and, if desired, optional toppings.

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.