CURRY SHRIMP WITH VEGETABLES
Steps:
- Soak the shrimp in warm salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Shell, devein and chop.
- Peel and slice the carrot into 1/2-inch slices on the diagonal. Cut the red bell pepper in half, remove the seeds and chop into chunks.
- In a large pot filled with boiling water, briefly blanch (parboil) the peas and carrots until the peas turn bright green, and the vegetables are crisp but still tender. Remove, plunge briefly into ice cold water, and drain thoroughly.
- Heat a wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. Add the ginger and stir-fry briefly until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove the shrimp from the pan.
- Heat 1 1/2 tablespoons oil to the wok. When the oil is hot, add the curry paste. Heat briefly until it is aromatic (30 seconds to 1 minute). Add the carrots. Stir-fry for 1 minute, then add the red bell pepper. Add the peas. Stir-fry briefly, then add the shrimp back into the pan. Mix everything together and cook for 1 minute, then add the rice wine or sherry and the sugar. Cook for a bit longer and serve hot.
Nutrition Facts : Calories 252 kcal, Carbohydrate 9 g, Cholesterol 179 mg, Fiber 2 g, Protein 21 g, SaturatedFat 1 g, Sodium 902 mg, Sugar 4 g, Fat 14 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
CHINESE SHRIMP CURRY
Make and share this Chinese Shrimp Curry recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine cornstarch, curry and sugar. Mix in soy sauce, vinegar and chicken broth. Set aside.
- In wok or heavy skillet, heat 1 teaspoon oil over high heat. Add carrots, pepper, peas, ginger and garlic. Stir-fry until vegetables are brightly colored, about 1 minute. Transfer onto plate with slotted spoon.
- Place remaining oil in pan and set over high heat. Add shrimp and stir-fry until pink, about 1 minute.
- Return vegetables to pan. Stir sauce mixture and pour into pan. Simmer gently until shrimp are white in center, 2-3 minutes. Serve immediately over rice.
- Makes 4 servings.
CHINESE CURRIED SHRIMP AND PEAS
I really don't remember where I got this recipe from but I got it about 20 years ago and made it when I was a newlywed for my husband's sister and family. They loved it and it was my first attempt at preparing anything for guests from a recipe. So, it's a simple recipe which is ideal for beginners.
Provided by Ranikabani
Categories Curries
Time 20m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Shell and devein shrimp.
- In saucepan, mix soup, milk, curry powder.
- Add salt if needed.
- Heat until it's boiling.
- Stir in peas and shrimp.
- Take off the heat once the shrimp is cooked and turns pink in colour.
Nutrition Facts : Calories 263.1, Fat 8, SaturatedFat 2.6, Cholesterol 153.7, Sodium 877, Carbohydrate 22.2, Fiber 5, Sugar 5.8, Protein 25.3
SHRIMP AND SUGAR SNAP PEAS STIR-FRY
Make and share this Shrimp and Sugar Snap Peas Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the marinade: combine all the marinade ingredients in a bowl; mix well.
- Add the shrimp; stir to coat evenly; let stand for 10 minutes.
- Put stir-fry pan over high heat until hot.
- Add in the oil; swirling to coat the sides.
- Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
- Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
- Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
- Transfer to a serving plate and serve.
SHRIMP WITH SNOW PEAS
Make and share this Shrimp With Snow Peas recipe from Food.com.
Provided by lazyme
Categories Chinese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Shell and devein shrimp.
- Rinse and pat dry with a paper towel.
- Combine marinade ingredients in a ziplock bag.
- Add shrimp.
- Mix well.
- Let stand 30 minutes.
- Pat dry with a paper towel.
- Heat oil in a wok 30 seconds over high heat.
- Stir-fry garlic until golden, 30 seconds.
- Add shrimp.
- Stir-fry about 30 seconds until shrimp are pink.
- Remove from wok with a slotted spoon, draining well over wok.
- Add salt and snow peas to oil in wok.
- Stir-fry until sauce thickens slightly.
- Add cooked shrimp.
- Stir-fry to coat shrimp with sauce.
- Serve hot.
CHINESE FRIED RICE WITH SHRIMP AND PEAS
This is a more subdued version of fried rice than the spicier Thai fried rice. It's a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, one pot, main course, side dish
Time 15m
Yield Serves four to six
Number Of Ingredients 11
Steps:
- Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
- Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice - scooping it up, then pressing it into the pan and scooping it up again - for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 560 milligrams, Sugar 1 gram, TransFat 0 grams
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
CURRIED SHRIMP WITH PEAS
i whipped this up for dinner last night after a week of working many long hours. this was quick, easy and tasty. i steamed some jasmine rice in the rice cooker while i prepared this, and served this with my asian slaw. the leftovers were just as good the next day for lunch.
Provided by chia2160
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- in a skillet melt butter.
- add garlic and mushrooms.
- sprinkle with curry powder, stirring.
- add shrimp and cook for 1-2 minutes, stirring.
- in a large bowl whisk coconut milk, lime juice and wine with cornstarch, until well blended.
- pour into skillet,stir in sambaal olek to taste.
- bring to boil,stirring, and lower heat to a simmer.
- cook until thickened, 2-3 minutes.
- add the peas, cook for 1-2 minutes, stirring.
- add scallions, stirring.
- serve over rice.
Nutrition Facts : Calories 248.1, Fat 4.6, SaturatedFat 2.2, Cholesterol 228.5, Sodium 360.2, Carbohydrate 20.9, Fiber 4.6, Sugar 6.2, Protein 28.6
More about "chinese curried shrimp and peas food"
SHRIMP AND GREEN PEAS STIR FRY - POSH …
From poshjournal.com
5/5 (6)Category Main DishCuisine Chinese, SezchuanCalories 251 per serving
- Heat 1 ½ tablespoons of the oil in the wok or frying pan over moderately high heat. Add the shrimp and stir-fry until just done, about 3 minutes. Make sure they don't stick to one another. Transfer the shrimp to the wire racks or a plate layered with paper towels to let drain a few moments.
SHRIMP AND PEA POD STIR-FRY - EATINGWELL
From eatingwell.com
SZECHUAN SHRIMP: AUTHENTIC RECIPE! - THE WOKS OF …
From thewoksoflife.com
SHRIMP WITH LOBSTER SAUCE: CHINESE TAKEOUT RECIPE …
From thewoksoflife.com
SHRIMP CURRY WITH POTATOES AND PEAS – 30 MINUTE …
From foodfashionparty.com
GINGERED STIR-FRY WITH SHRIMP AND SNOW …
From foodandwine.com
CHINESE CHICKEN CURRY (VIDEO) - VIKALINKA
From vikalinka.com
CURRIED SHRIMP AND PEAS RECIPE BY QUICK.EASY.COOKING | IFOOD.TV
From ifood.tv
CURRIED SHRIMP WITH SUGAR SNAP PEAS | MCCORMICK
From mccormick.com
CURRY SHRIMP WITH PEAS - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
BEST COCONUT CURRY SHRIMP AND PEAS RECIPE - DELISH
From delish.com
COCONUT SHRIMP CURRY WITH PEAS AND POTATOES - SIDECHEF
From sidechef.com
SHRIMP CURRY AND RICE - GOOD HOUSEKEEPING
From goodhousekeeping.com
ASIAN SHRIMP WITH PEA PODS & BELL PEPPERS - LAND O'LAKES
From landolakes.com
SHRIMP WITH SNOW PEAS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love