Creamy Shrimp Curry Food

CREAMY COCONUT CURRY WITH SHRIMP

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.

CREAMY CURRY SHRIMP

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.

CREAMY SHRIMP CURRY

Steps:

• For the Naan bread: Whisk the yeast and sugar into the water and allow to stand for a few minutes until foamy.
• Add 2½ cups flour and salt into the bowl of a stand mixer fitted with the dough hook attachment.
• Pour in the yeast mixture, yogurt and oil. Knead on low speed until the dough comes together. If the dough is very sticky add more flour.
• Allow to knead until the dough is soft and smooth. Cover with a damp tea towel and allow to rise for 1 hour.
• Once risen, break off small handfuls of the dough and roll out on a floured surface.
• Heat a large skillet then add the dough. Cover with a lid and allow to cook for 1-2 minutes until the dough is blistered. Carefully flip over and allow to cook for another 1-2 minutes on the other side.
• Remove from the pan and brush with melted butter.
• For the curry: Season the shrimp with salt and garam masala and toss well. Heat a tablespoon of oil in a large, deep frying pan and brown the shrimp on both sides. Remove and set aside.
• To make the sauce, melt the butter in the pan then add the onions. Cook until soft and translucent. Add the garlic, ginger and spices and cook for another 30 seconds.
• Add the stock, sugar, cream and lemon juice. Bring the sauce to a simmer then allow to cook for 7-10 minutes or until the sauce has reduced slightly. I prefer the sauce to be a little looser in consistency but you can thicken the sauce with cornstarch/corn flour if you prefer a thicker sauce.
• Once the sauce is the consistency you like, add the shrimp back in to the sauce and allow to cook for 1-2 minutes. Season to taste.
• Serve the curry with rice and naan bread.

BUBBA GUMP'S CREAMY SHRIMP CURRY

Steps:

• In large pot of boiling water, cook the shrimp for about 3 to 5 minutes or until shrimp turns pink. Drain, rinse with cold water, devein and set aside.
• Cook onion in butter and peanut oil in large skillet over medium heat until softened.
• Lower heat and add flour and curry powder. Stir with whisk until smooth and no lumps remain. Cook for 1 minute stirring constantly until mixture thickens.
• Gradually stir in broth and milk; cook over medium heat, stirring constantly until thickened.
• Stir in sugar, salt, fresh ginger, and lemon juice. Add shrimp and cook until heated through.
• Serve shrimp with hot cooked white rice garnished with any or all of the suggested toppings.

A+ SHRIMP CURRY

Steps:

• Sauté the finely chopped onion and 2 tablespoons butter. When onion has lightly browned, add condensed mushroom soup and curry powder (mixed to paste).I use double that amount and use a mild heat version as I am not a "heat" lover (Spice Islands).
• Add shrimp, If you like sweet things in your curry add seedless raisins. Heat thoroughly untill shrimp are pink and no longer opaque. Do not overcook.
• Season with salt and pepper.
• Stir in sour cream, a few drops of lemon juice, and a dash of tabasco.
• Serve over your favorite hot rice.
• notation: I usually double the mixture but not the shrimp because I believe "it's all about the sauce" ENJOY! :).

SOUR CREAM SHRIMP CURRY

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.

AMAZING CREAMY COCONUT SHRIMP CURRY

Steps:

• Add 2 tbsp cooking oil into a deep cooking pot over medium heat. Once its hot add in the whole spices such as cinnamon, cardamoms, cloves, mustard seeds and bay leaf. Once fragrant, add in the chopped yellow onion and garlic, saute for 2 minutes or until the onion become translucent.
• When the onion becomes translucent add coconut milk and cook for a couple of minute then add the curry paste and the tomato paste. Stir well to avoid clumps of the paste.
• Then add in the shrimp, sugar, fish sauce, salt and mix well. Let it cook for 7 - 8 more minutes to make sure the shrimps are cooked through. Add ½ a cup of water if you don't like it too thick. But curry consistency should be a little thick.
• Turn the stove off and garnish with a handful of cilantro! Tasty Creamy Shrimp curry is ready!