Shrimp Vindaloo Recipes
SHRIMP VINDALOO
Make and share this Shrimp Vindaloo recipe from Food.com.
Provided by ratherbeswimmin
Categories Curries
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl, add the first 12 ingredients; mix well to form a smooth paste; set aside.
- Add oil to a big saucepan; heat over medium heat.
- Add in the onion and garlic; saute about 4 minutes, stirring often, until the onion is translucent.
- Add in the paste and stir for 20 seconds.
- Quickly add the tomatoes and stir; make sure to scrape up the browned bits from the bottom of the pan.
- Once mixture begins to simmer, lower the heat to low, cover and cook for 15 minutes, stirring frequently.
- Add in the shrimp, stir to coat.
- Increase heat to medium-and cook, stirring frequently, for 3 minutes or until the shrimp are pink.
- Add in lemon juice; stir and serve immediately over hot cooked rice.
Nutrition Facts : Calories 278.2, Fat 12.8, SaturatedFat 1.7, Cholesterol 214.5, Sodium 1558.8, Carbohydrate 15.9, Fiber 4, Sugar 7.1, Protein 25.9
SHRIMP VINDALOO
from cooking light, make this a part of your next indian themed dinner. serve this over basmati rice.
Provided by chia2160
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 2 minutes. Stir in 2 tablespoons ginger and garlic; sauté for 20 seconds.
- Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.
- serve over basmaati rice.
Nutrition Facts : Calories 204.4, Fat 5.9, SaturatedFat 0.7, Cholesterol 172.8, Sodium 463.1, Carbohydrate 13.5, Fiber 1.6, Sugar 5.8, Protein 24.3
VINDALOO FOR CHICKEN OR LAMB
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the spice blend: Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon.
- For the chicken: Place the chicken (except for the wings) in a shallow dish and dress with half the spice blend, the garlic, lime juice and some salt and pepper. Cover and let marinate for 1 hour.
- Place the chicken wings in a small pot, cover with water and season with salt. Bring to a boil, then reduce the heat to a low simmer and poach for 30 minutes.
- For the vindaloo: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the garlic, bay leaves, chile pepper, ginger, onions and the remaining curry spice blend. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes. Add the tomatoes and about 1 cup of the wing stock and bring to boil. Slide in the chicken and partially cover with the lid or foil, allowing some steam to escape. Reduce the heat to a simmer and poach the chicken in the sauce, about 30 minutes.
- For serving: Meanwhile, prepare the rice according to the package directions. Heat the naan on a griddle pan with a splash of water, then brush with melted butter.
- Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.
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Vindaloo or vindalho is an Indian curry dish, which is originally from Goa, based on the Portuguese dish carne de vinha d'alhos. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef, mutton, …
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