Shrimp With Curry Sauce Recipes

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.

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 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:

• 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.

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.

Steps:

• Shell and de-vein the shrimp; rinse well, pat dry, and set aside.
• In a skillet over medium heat, melt the butter; saute the onion for about 7 minutes.
• Add the red chile pepper and cook, stirring, for 1 minute.
• Add the shrimp, then season to taste with salt and freshly ground pepper.
• Cook, stirring often, about three minutes.
• Add the cardamom (1/2 tsp ground) and cumin and stir, then add the lime juice, sour cream, and yoghurt.
• Bring to a gentle boil, stirring, then remove from heat (you don't want to overcook the shrimp).
• Serve immediately, sprinkled with chopped coriander, with saffron rice.

Steps:

• Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
• In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
• Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.
• Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
• Yield: 1 cup

Steps:

• Shrimp:.
• Heat 3" of oil in a large deep skillet or heavy pot to 325°F.
• In a small bowl, mix the cornstarch, egg whites, salt and pepper until foamy. Spread the coconut out in a pie dish.
• Dredge the shrimp with the cornstarch/egg white mixture; shake off any excess.
• Press the shrimp into the coconut flakes, then turn shrimp over and press into coconut again to coat both sides.
• Deep-fry the shrimp in batches until the coconut is golden brown, about 2-3 minutes.
• Using tongs or a slotted spoon, remove the shrimp to paper towels to drain.
• Arrange the shrimp on a platter, serve immediately with Red Curry Sauce, and garnish with green onion and mint.
• Red Curry Sauce:.
• Place a small pot over medium heat and coat with the oil.
• Stir the red curry paste into the pan, and fry until aromatic.
• Slowly pour in the coconut milk, and continue to stir to incorporate.
• Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5-10 minutes to thicken.
• Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
• Makes 1 cup.

Steps:

• In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
• Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.
• Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.
• In a large bowl, combine the carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine.

Steps:

• MAKE CURRY SAUCE
• Combine all the ingredients for the sauce in a heavy medium saucepan. Bring to a boil over medium-high heat, whisking to blend. Reduce the heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper.
• MAKE KAFFIR LIME BATTER
• Using on/off turns, mix the flour, cornstarch, lime leaves, curry paste, sugar, and salt in a food processor until blended. Transfer the mixture to a medium metal bowl. Gradually whisk in 3/4 cup of ginger ale.
• MAKE SHRIMP
• Add enough oil to a heavy large saucepan to measure 1 1/2inches deep. Attach a deep-fry thermometer to the side of the pan (do not allow tip to touch bottom of pan). Heat the oil to 370°F to 380°F.
• Place the cornstarch in a shallow bowl. Place the coconut in a medium bowl. Lightly dredge the shrimp in the cornstarch, shaking off excess. Working in batches, dip the shrimp in batter to coat lightly, allowing excess batter to drip off, then dredge shrimp in the coconut. Fry the shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.
• Divide the warm curry sauce among six plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.