SHRIMP WITH YOGURT AND FRESH CORIANDER SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, appetizer, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Shell and devein the shrimp. Rinse well and drain. Pat dry.
- Combine the yogurt, cayenne, garlic, turmeric, salt, cumin and caraway seeds in a bowl. Add the shrimp and blend well. Cover and refrigerate until ready to use.
- Heat the oil in a large nonstick skillet. Add the mushrooms and salt and cook, stirring, 2 minutes. Add the shrimp mixture and coriander and cook, stirring gently, until the shrimp change color, about 2 to 3 minutes. Do not overcook. Serve hot.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 3 grams, Sodium 996 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY COCONUT CURRY WITH SHRIMP
My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.
Provided by Lori Lyn
Categories Seafood Shellfish Shrimp
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
- Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
- Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 35.7 g, Cholesterol 181.7 mg, Fat 16.7 g, Fiber 3.1 g, Protein 23.7 g, SaturatedFat 12.9 g, Sodium 594.6 mg, Sugar 3.7 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
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
COCONUT-SHRIMP CURRY
Shrimp marinated in a mild curry, with the slight hint of coconut.
Provided by aggie889
Categories World Cuisine Recipes Asian Indian
Time 1h35m
Yield 4
Number Of Ingredients 18
Steps:
- Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.
- Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
- Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.
- Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 17.5 g, Cholesterol 172.6 mg, Fat 30.1 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 15.8 g, Sodium 610.9 mg, Sugar 6.4 g
SHRIMP CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 4 to 6 main course servings
Number Of Ingredients 19
Steps:
- In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato, coconut milk, and cook, stirring, until the oil separates from the sauce and there is a distinctive frying sound as the sauce begin to "refry", about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until the liquid has thickened, about 6 minutes. Add shrimp, cover, and bring to a simmer and cook until just cooked through, about 5 minutes. Stir in the coriander and lime juice. Transfer to a serving bowl and serve with rice.
CURRY-CORIANDER SHRIMP
This may sound a little weird but the combination is delicious! I love this dish and everyone that I've made it for has loved it too.
Provided by natalie.navejar
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to directions (it helps for it not to stick together if you put a little oil in the water--my boyfriend taught me that trick).
- In a wide frying pan, combine oil, garlic, onion and 2 tbsp water. Cook over high heat until liquid has evaporated and onions are soft and a little brown (about 3-5 minutes).
- To the onions,stir in curry, coriander and cayenne pepper. Add shrimp and cook stirring often, approx 3 minutes.
- Mix coconut with all-purpose flour and add to shrimp.
- Add pineapple juice and continue to cook, stirring until sauce comes to a boil and shrimp is done. Stir parsley in and season to taste with salt.
- Drain pasta well, pour onto platter or individual plates. spoon shrimp and sauce over pasta. Garnish with lime wedges (lime not just for garnish, the dish tastes awesome when you squeeze the lime on the pasta).
Nutrition Facts : Calories 680.5, Fat 9.1, SaturatedFat 2.9, Cholesterol 259.2, Sodium 275.6, Carbohydrate 106.9, Fiber 14.6, Sugar 8.4, Protein 44.4
SOUTH INDIAN SHRIMP CURRY
It might look like a lot of ingredients, but if you measure them first this curry is an easy one pan job. A Jamie Oliver recipe.
Provided by English_Rose
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat a wide pan over a medium heat and add a splash of oil. Throw in the cumin, mustard and fenugreek seeds (leave the ground fenugreek until later if using).
- When the seeds start to pop add the garlic, ginger, curry leaves if using and onions.
- Cook gently for 10-15 mins or until the onions turn soft and golden.
- Add the lime zest, ground coriander, turmeric, ground fenugreek (if using), half the chili and after a few seconds, the tomatoes.
- Cook gently for 10 mins so you have a paste, then add 2 tablespoons of water and the coconut milk.
- Bring to the boil, add the shrimp and simmer for 5 mins until they are cooked.
- Season with sea salt, add the lime juice, transfer to bowls and sprinkle over the remaining chili and cilantro leaves.
- Serve.
Nutrition Facts : Calories 460.5, Fat 29, SaturatedFat 21.3, Cholesterol 150.8, Sodium 223.5, Carbohydrate 29.1, Fiber 6.9, Sugar 15.2, Protein 26.4
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 POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)
In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural flavors of the shrimp and the coconut milk can be relished to their fullest.
Provided by Julie Sahni
Categories Quick & Easy Shrimp Curry Coconut Coriander Cilantro Dinner Onion Ginger Chile Pepper
Yield Serves 6
Number Of Ingredients 11
Steps:
- Shell and devein shrimp. Wash them thoroughly, and set aside.
- Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
- Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.
COCONUT CURRY SHRIMP
Make and share this Coconut Curry Shrimp recipe from Food.com.
Provided by keort
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan over medium-high heat, heat the oil. Add onion and garlic. Cook, stirring, for 3 minute or until softened. Add cumin, coriander and curry powder. Cook for 1 minute Add coconut milk and Wasabi. Bring to boil. Reduce heat to medium. Cook for 2 minute.
- Add shrimp. Raise heat to medium-high. Cook, stirring, about 6 minute until shrimp is cooked through.
- Add stevia, stir. Cook for 1 minute until sauce is bubbly.
- Stir in cilantro just before serving over rice.
Nutrition Facts : Calories 356.5, Fat 17, SaturatedFat 11.4, Cholesterol 143.2, Sodium 653.4, Carbohydrate 32, Fiber 1, Sugar 0.9, Protein 19.3
GREEN CURRY SHRIMP
Grilled green-curry shrimp garnished withlime is served as an appetizer. To make the rub, cumin, pepper, coriander, and caraway arecooked until they are aromatic, then pulsed in a food processor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 6 as an appetizer
Number Of Ingredients 11
Steps:
- Place the cumin, peppercorns, corianderseed, caraway seeds, and cloves in adry skillet. Place the skillet over mediumheat, moving it to keep seeds from burning,until the seeds are aromatic, about 3minutes. Transfer the seeds to a spicegrinder, and cool slightly. Pulse until finelychopped but not powdery. Transferthe mixture to a bowl, and stir in salt, garlicpowder, onion, and cilantro. Set thespice mixture aside.
- Peel shrimp, leaving the tail and the lastsection of shell intact. Devein shrimp, and place in a bowl.
- Heat a grill or grill pan over medium-high heat. Sprinkle spice mixture over the shrimp, and stir to coat. Grill the shrimp until opaque and cooked through, about 3 minutes on each side. Serve shrimp immediately with lime wedges.
Nutrition Facts : Calories 135 g, Cholesterol 172 g, Fat 2 g, Protein 23 g, Sodium 359 g
CORIANDER-CURRY SHRIMP
Another recipe from my Sunset cookbook. This pineapple/coconut flavored stirfry shrimp curry is served over vermicelli noodles. Sounds simple, yet flavorful.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 6-8 quart pan, cook vermicelli in about 4 quarts boiling water until just tender to bite (8-10 minutes); or cook according to package directions. Drain well, transfer to a warmed rimmed platter; and keep warm.
- While pasta is cooking, in a small bowl, stir together pineapple-coconut juice and cornstarch until blended; set aside. Heat oil in a wide non-stick frying pan or wok over medium-high heat. When oil is hot, add onion, garlic and 2 tablespoons water. Stir-fry until liquid has evaporated and onion is soft and beginning to brown (about 5 minutes). Add curry powder, coriander, and red pepper to pan; stir to blend. Immediately add shrimp and stir-fry for 2 minutes. Stir cornstarch mixture well; pour into pan. Stir until sauce is bubbly and shrimp are just opaque in center; cut to test, cook 1-2 more minutes. Add parsley and mix gently but thoroughly. Spoon shrimp mixture over pasta; garnish with lime wedges. Season with salt.
Nutrition Facts : Calories 390, Fat 3.4, SaturatedFat 0.5, Cholesterol 143, Sodium 649.7, Carbohydrate 62.3, Fiber 3.6, Sugar 3.1, Protein 25.9
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