SHRIMP WITH CURRY SAUCE
The curry and tomato sauce here is made from the liquid the shrimp are poached in.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 16
Steps:
- Peel and devein shrimp, reserving shells and leaving tails intact. Cover; refrigerate.
- Heat oil in a medium saucepan over medium-low heat. Add onions and garlic; cook, stirring often, until onions are translucent, 5 to 7 minutes. Reduce heat to low; add shrimp shells, curry, lemongrass, ginger, and cardamom. Cook, stirring often, until shells are pink and mixture is very aromatic, about 5 minutes.
- Add 4 cups water, tomato juice, and salt. Raise heat; bring to a boil. Reduce heat to medium low and simmer, skimming off scum as necessary, about 1 hour.
- Combine the yogurt, cucumber, garam masala, lemon juice, and chopped mint or cilantro; cover with plastic and refrigerate.
- Strain stock, pressing on solids, into a clean medium saucepan. Return to a boil. Reduce heat so stock is at a bare simmer. Add shrimp; poach, adjusting heat as needed to maintain a bare simmer, 3 to 4 minutes. Transfer shrimp to a dish; cover with foil. Raise heat to medium high; simmer liquid until it is reduced by about half, about 20 minutes. Pour the sauce over shrimp; garnish with cilantro sprigs and serve with reserved cucumber relish.
Nutrition Facts : Calories 131 g, Cholesterol 115 g, Fat 3 g, Fiber 1 g, Protein 17 g
SHRIMP CURRY
Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.
Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
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
CREAMY CURRY SHRIMP
"We really like the spicy flavor of this seafood dish," notes Collette Conlan of Burleson, Texas. "You can give it even more zip by increasing the amount of hot pepper sauce. If your family doesn't like the taste of curry, try substituting paprika instead."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in butter until tender. Sprinkle with curry powder; cook for 1 minute. Sprinkle with flour; stir until blended. Stir in tomato paste. Gradually stir in water; then cream. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add the salt, pepper and hot pepper sauce. Add shrimp; cook until shrimp turn pink, about 3 minutes. Serve with pasta. Sprinkle with parsley.
Nutrition Facts :
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
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 KABOBS WITH CURRY BUTTER
Make and share this Shrimp Kabobs With Curry Butter recipe from Food.com.
Provided by Sugarmagnolia_fl
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make curry butter: In a small pan, melt the butter over medium-high heat. Stir in the onion, dill, curry powder, and garlic powder; cook 5 minutes.
- Thread shrimp on skewers, leaving space between pieces. Lightly brush or spray shrimp with olive oil.
- Grill over direct high heat until the shrimp turn pink and are tender, 2 to 5 minutes, turning and brushing with the curry butter once halfway through grilling time.
- Arrange shrimp on serving plate. Garnish with lime wedges and dill.
Nutrition Facts : Calories 388.6, Fat 26, SaturatedFat 15.2, Cholesterol 320.2, Sodium 416.3, Carbohydrate 2.5, Fiber 0.3, Sugar 0.3, Protein 35
CURRIED SHRIMP IN PEANUT SAUCE
A Cooking Light recipes that says if peanut butter in the sauce is new to you, get ready for a tasty surprise. Recipe calls for fettuccine; however, you could definitely substitute brown rice or regular white rice.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor and process until smooth.
- Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; saute 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. Serve over pasta and sprinkle with cilantro.
Nutrition Facts : Calories 583.6, Fat 24.1, SaturatedFat 4.8, Cholesterol 262.8, Sodium 1424.7, Carbohydrate 53.6, Fiber 5.2, Sugar 6.2, Protein 40.3
SHRIMP IN SHERRY BUTTER SAUCE
Steps:
- Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then cook shrimp shells, stirring, 1 minute. Add water, onion halves, carrot, bay leaf, parsley, thyme, peppercorns, and salt and simmer, uncovered, 30 minutes.
- Pour stock through a large sieve lined with a dampened paper towel into a large bowl, discarding solids. Return stock to cleaned pot. Add shrimp and cook over high heat (stock will be hot but not boiling), stirring frequently, until just cooked through, about 2 minutes. Transfer shrimp with a slotted spoon to a large shallow baking pan, spreading in 1 layer to cool quickly. Boil stock until reduced to about 1 1/2 cups, 30 to 40 minutes, then transfer to a bowl.
- Stir together flour and 1 1/2 tablespoons butter until a paste forms, then set aside. Cook minced onion in 1 tablespoon butter in cleaned pot over moderately low heat, stirring, until softened, about 3 minutes. Add Sherry and boil until liquid is reduced to about 1/3 cup, about 2 minutes. Add shrimp stock and bring to a simmer, then reduce heat to low and whisk in remaining 5 1/2 tablespoons butter until just incorporated. Whisk in flour paste, bit by bit, and simmer sauce, whisking, until slightly thickened, about 2 minutes. Add lemon juice, shrimp, and salt and pepper to taste and cook over moderate heat, stirring, until shrimp are just heated through, about 1 minute.
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