CURRIED RICE WITH SHRIMP
One-pot cooking helps heighten flavor. In this recipe, rice, carrots, and shrimp simmer in delicious curry seasoning.
Provided by JackieOhNo
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
- Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
- Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
- Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.
Nutrition Facts : Calories 354, Fat 5.7, SaturatedFat 0.8, Cholesterol 214.9, Sodium 991.1, Carbohydrate 46.2, Fiber 2.5, Sugar 3.1, Protein 27.6
SHRIMP CURRY RICE
Steps:
- Place clean rice, water, coconut milk, butter, and curry powder in a saucepot.* Bring to a simmer, cover and cook rice, for about 15 minutes, then remove from the heat and allow to steam, covered, for 5 minutes.
- Uncover and add cooked shrimp, chiles, onions, tomatoes, pineapple, cilantro, papaya, and allspice. Season with salt and freshly cracked black pepper, to taste. Gently fold all together. Allow all the ingredients to set and marry for 3 to 5 minutes before serving.
SHRIMP CURRY RICE
Make and share this Shrimp Curry Rice recipe from Food.com.
Provided by Mayas Mama
Categories One Dish Meal
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Start cooking the rice:.
- Add rice and water to a pot (or rice cooker).
- In a separate pot:.
- Add shrimp leeks and butter, stir at high heat for 3 minutes.
- Turn stove to low heat.
- Add curry powder, coriander and garlic salt; stir well.
- Allow to simmer COVERED for 5 minute.
- Add mayo; stir well. The mixture should be a pale yellow color.
- At this point the rice should be about half done and there should be a fair amount of water in the pot.
- Add rice and it's water to the shrimp mixture; stir well.
- Cover and allow the rice to cook for a further 6 minutes or until the water has been absorbed but before the rice burns at the base of the pan.
Nutrition Facts : Calories 1201, Fat 43.8, SaturatedFat 18.1, Cholesterol 759.9, Sodium 1075.8, Carbohydrate 96, Fiber 5.2, Sugar 6.2, Protein 101.7
SHRIMP CURRY WITH LENTILS AND COCONUT RICE
Steps:
- Apricot chutney, fresh cilantro leaves and sliced green onions, for serving
- For the lentils: Coat a medium pot with ghee or olive oil and heat over medium. Add the garlic, onion, ginger, cumin and coriander and cook, stirring, until the onions are soft, about 5 minutes. Add the lentils, chicken stock and water and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are soft, about 35 minutes. Season with salt and keep warm.
- Meanwhile for the rice: Add the coconut milk, rice, ginger, onion and 1/2 teaspoon salt in a medium saucepan, bring to a boil and then reduce the heat to low, cover and simmer until rice is tender and has absorbed all liquid, about 25 minutes. Keep warm.
- For the curry: Process the onion in a blender or food processor until a puree.
- Heat the ghee in a large pot over medium heat. Add the garam masala, turmeric and cumin, coriander and pepper stir until the spices toasted are fragrant, about 1 minute. Pour the onion puree into pot and then add the tomatoes, ginger and garlic. Cook, stirring, until the mixture thickens, 6 to 8 minutes. Add the chicken stock, tamarind and serrano pepper, stir well, bring to a simmer and cook for 5 minutes. Add the coconut milk, vinegar and lemon juice bring to a simmer and cook for 10 minutes. Add the shrimp and simmer until they are pink and cooked through, 5 to 7 minutes.
- To serve: Scoop mounds of rice in shallow bowls, add curry and lentils on either side of the rice. Top each bowl with apricot chutney, cilantro and green onion.
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.
SOUR CREAM SHRIMP CURRY
Great do ahead dish. Goes well with "green rice" posted under a separate recipe. Compliments any buffet table for brunch, lunch or dinner
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Place the butter, green onion, green pepper and garlic in a large microproof dish, cover and microwave on high 100% power for 2 minutes.
- Stir in the mushrooms, curry,salt& pepper, worcestershire& dry mustard.
- Cover and microwave on high 100% power for 4-6 minutes until the mushrooms are soft, stir half way through the cooking time.
- Stir in the sour cream& shrimp microwave on medium 50% power 3-5 minutes until heated through, stir once during cooking time.
- Serve with Toasted almonds on top.
- NB: You can make this dish ahead and reheat using Medium 50% power.
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 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.
CURRIED SHRIMP
If you like curry, you'll enjoy the rich flavor of this creamy shrimp mixture that is delicious served over rice. "I like to garnish it with bacon bits and chopped hard-cooked eggs," notes Sue Friend of Lynden, Washington.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve with rice.
Nutrition Facts : Calories 299 calories, Fat 18g fat (10g saturated fat), Cholesterol 218mg cholesterol, Sodium 817mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
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 BROWN RICE
We just made this again and everyone likes it (except for the shrimp hater). It's not too strong a curry flavor as made. Add more if you like it stronger.
Provided by WI Cheesehead
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat a large, nonstick skillet with cooking spray and preheat over medium heat.
- Add the shrimp, onion and garlic and cook, stirring frequently, for about 4 minutes or until shrimp turn pink and are thoroughly cooked.
- Add the peas, broth and curry paste, reduce heat to medium. Cover and cook for a minute or two or just until the peas are thawed and heated through.
- Add the rice and sesame oil. Toss the mixture gently over medium heat for a minute or two or until heated through.
- Add more broth if mixture seems too dry. Serve hot.
Nutrition Facts : Calories 330.8, Fat 4.6, SaturatedFat 0.8, Cholesterol 172.8, Sodium 269.6, Carbohydrate 41.8, Fiber 4.3, Sugar 2.4, Protein 28.8
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
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
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.
SHRIMP CURRY
Make and share this Shrimp Curry recipe from Food.com.
Provided by echo echo
Categories Curries
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- About 30 minutes before serving, in blender or food processor, blend together yogurt through garlic on the ingredient list at medium speed until smooth.
- In a large skillet over medium heat cook shrimp in 3 Tbs hot oil until just tender, approximately 5 minutes, stirring constantly.
- Add more oil if necessary.
- Remove shrimp from skillet with a slotted spoon; set aside.
- In remaining oil (again add more if necessary), cook onion until tender, about 5 minutes.
- Stir in yogurt mixture.
- Heat to boiling, then reduce heat to low.
- Simmer 5 minutes or until the mixture is slightly thickened, stirring frequently.
- Return the shrimp to the skillet.
- Cook until heated through, about 3 minutes.
Nutrition Facts : Calories 491.1, Fat 9.2, SaturatedFat 1.1, Cholesterol 294.9, Sodium 745.6, Carbohydrate 61, Fiber 1.7, Sugar 4.6, Protein 38
SHRIMP CURRY WITH RICE
Steps:
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and sauté until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add remaining 1 tablespoon butter to skillet. Add onion and sauté 3 minutes. Sprinkle with curry powder. Stir until onion is tender, about 1 minute longer. Add cream, clam juice and chutney. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 8 minutes. Return shrimp and any collected juices to skillet. Cook until shrimp are just opaque in center, about 1 minute longer.
- Spoon rice onto plates. Top with shrimp, sauce and green onions.
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CURRIED RICE WITH SHRIMP RECIPE | REAL SIMPLE
From realsimple.com
4/5 Total Time 40 minsServings 4Calories 431 per serving
- Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
- Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
- Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.
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