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
EASY CURRIED SHRIMP
This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.
Provided by ChrisMc
Categories Curries
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter with curry, onion, and ginger and cook until onion begins to soften.
- Add the flour and stir to combine with butter.
- Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
- Bring to a simmer and add the shrimp.
- Simmer until the shrimp is cooked.
- Serve over rice.
CURRIED SHRIMP AND APPLES
Apples and shrimp, seasoned with curry powder, combine beautifully in this appealing main dish. Sometimes I make it with chicken instead of the shrimp. -Lynda Mack, Neptune Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the onion and celery in butter for 2 minutes. Stir in apples; saute 1-2 minutes longer or until crisp-tender. , Sprinkle with flour and curry powder. Gradually whisk in water and bouillon until smooth. Add shrimp; bring to a boil. Reduce heat; simmer for 2-3 minutes or until shrimp turn pink and sauce is thickened. Serve with rice.
Nutrition Facts : Calories 181 calories, Fat 7g fat (4g saturated fat), Cholesterol 146mg cholesterol, Sodium 311mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
QUICK SHRIMP CURRY
I like to serve optional toppings, such as limes, coconut and green onions, in bowls on the table. That way everyone can take what they enjoy. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion, apple and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in chicken stock, cream, curry powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Reduce heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with rice and, if desired, optional toppings.
Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 171mg cholesterol, Sodium 544mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
CURRIED SHRIMP
Serve this brothy dish in shallow bowls over steamed jasmine or basmati rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
- Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
- Add sour cream and lime juice to skillet; stir to combine. Serve hot.
Nutrition Facts : Calories 237 g, Fat 12 g, Protein 21 g
SHRIMP CURRY
This simple shrimp curry uses yellow curry powder and coconut milk.
Categories Shellfish Sauté Quick & Easy Shrimp Curry Gourmet Quick and Healthy
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
- While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.
CURRIED CAULIFLOWER SOUP WITH APPLES
You'll love this unique cauliflower soup flavored with curry and topped with apples.
Provided by Jennifer Segal
Categories Soups
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the curry powder and cinnamon and cook a few minutes more.
- Add the cauliflower, apple, chicken broth, salt and pepper. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes, or until the cauliflower is tender.
- Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Stir in the honey and heavy cream. Bring the soup to a simmer, and then taste and adjust seasoning with salt, pepper and more honey. (For a sweeter soup, you'll need 2-3 tablespoons more honey). Keep the soup warm while you prepare the garnish.
- For the garnish, toss the diced apples with the curry powder. Ladle the soup into bowls and top with a spoonful of curried apples.
- Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
- Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Nutrition Facts : Calories 201, Fat 9 g, Carbohydrate 26 g, Protein 9 g, SaturatedFat 3 g, Sugar 14 g, Fiber 6 g, Sodium 329 mg, Cholesterol 9 mg
HOME-STYLE SHRIMP CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 46m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan. Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm.
- Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.
- Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat. Add the onion and cook until golden, about 12 minutes. Add the garlic-ginger mixture, chiles, 1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes. Add the tomato puree and simmer until thickened, about 8 minutes. Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes. Remove from the heat, then stir in the yogurt and half the cilantro.
- Serve with the rice and garnish with the remaining cilantro.
APPLE AND RAISIN CHICKEN CURRY
Apples and raisins add a deliciously sweet flavor to this spicy curry.
Provided by Irish American Mom
Categories Main Course
Time 1h30m
Number Of Ingredients 18
Steps:
- Combine the spices and mix well together.
- Melt the butter in a large skillet. Add the onion and garlic. Cook for 3 minutes until onion starts to soften.
- Add the spices. Cook for 5 minutes, stirring to prevent sticking.
- Add the chicken, mixing to fully coat it in spices. Cook for 10 minutes.
- Blend the yogurt and tomato paste together and add to the chicken mixture.
- Add the water and bring to a boil. Lower the heat and simmer the curry for 40 minutes.
- Add the apples and raisins and simmer for an additional 10 to 20 minutes.
- Serve over hot cooked rice. Garnish with chopped cilantro if desired.
Nutrition Facts : Calories 291 kcal, Carbohydrate 28 g, Protein 27 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 313 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving
SHRIMP AND APPLE CURRY WITH GOLDEN RAISINS
From Cooking Light. Per 1 cup serving: 381 calories, 7.9 g fat, 41.1 g protein, 36.3 g carb, 2.6 g fiber, 273 mg cholesterol.
Provided by ratherbeswimmin
Categories Apple
Time 59m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large nonstick skillet over medium-high heat.
- Add in apple and the next 3 ingredients; stir/saute for 5 minutes or until lightly browned.
- Stir in flour and curry powder; cook and stir for 1 minute.
- Gradually add in milk, raisins, and broth, stirring constantly using a whisk.
- Bring to a boil, stirring frequently.
- Lower heat and simmer for about 5 minutes or until thick.
- Stir in shrimp, salt, and pepper; cook 3 minutes or until shrimp are done.
Nutrition Facts : Calories 366.4, Fat 8.1, SaturatedFat 3.5, Cholesterol 273.4, Sodium 928.7, Carbohydrate 33.9, Fiber 2.4, Sugar 18.6, Protein 40.2
CURRIED SHRIMP WITH COCONUT MILK
Steps:
- Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.
CURRIED SHRIMP
Provided by Marge Perry
Categories Potato Kid-Friendly Low Cal High Fiber Dinner Mango Shrimp Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Small Plates
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle potato pieces with 1 tbsp water; microwave, covered, until fork-tender, 3 minutes. Heat oil and curry powder in a large skillet over medium heat. Cook onion until soft, 3 to 4 minutes. Push onion to side of skillet. Add shrimp; cook 2 minutes per side. Stir in potatoes and bell pepper; cook until pepper softens, 1 to 2 minutes. Add mango, coconut milk, fish sauce, sriracha and sugar. Simmer 2 minutes. Remove from heat; add basil.
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- Add onions, garlic, thyme, curry powder and sauté for about 2-3 minutes. If using scotch bonnet pepper add at this time.
- Add tomato paste, green onions , followed by coconut milk, and broth. Bring it to a boil then simmer for about 7-10 minutes. Toss in shrimp, and bell pepper. Cook for another 3-5 minutes.
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Reviews 3Category SoupServings 6Total Time 40 mins
- For the curried cauliflower and apple soup: Melt the butter in a large pot set over medium-low heat. Add the onion and cook for 3 minutes, until softened. Add the curry powder and saffron, and cook for 1 minute more. Add the broth, cauliflower, and apple. Bring to a boil, then simmer until the cauliflower is tender when pierced with a knife, about 20 minutes. Season with salt and pepper. Transfer the soup to a high-speed blender and puree until very smooth (you can also use a stick blender to puree the soup.) Keep warm until ready to serve or refrigerate when cool and reheat just before serving.
- For the curried apple dice: Melt the butter in a small skillet set over medium heat. Add the apple, water, curry powder, and saffron, then season with salt and pepper. Stir to combine, cover with a lid, and cook for 3 minutes over medium-low. Transfer to a bowl and keep warm, or let cool and store in an airtight container. (Reheat gently just before serving.)
- For the sauteed cauliflower slices: Melt the butter in a skillet set over medium-high heat. Add the cauliflower slices and spread in a single layer to brown evenly. Season with salt and pepper, then flip after 45 seconds to 1 minute. Sear on the second side, then transfer to a plate. (The Sauteed Cauliflower Slices should be prepared right before serving.)
- SERVING: Ladle the hot soup into warm bowls. Swirl a spoonful of heavy cream in each bowl, then garnish with curried apple dice, sauteed cauliflower slices, drops of extra-virgin olive oil, and, if desired, warm crab or lobster meat. Serve immediately.
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- Light a grill. In a large bowl, toss the shrimp with the curry powder, cayenne, ginger and coriander and 1 tablespoon of the olive oil. Season with salt and pepper. Grill the shrimp over moderately high heat until slightly charred and white throughout, about 2 minutes per side.
- In a medium bowl mix the yogurt with the mint, cilantro, cumin seeds and the remaining 1 tablespoon olive oil. Stir in the cucumber and jalapeño, and season with salt and pepper. Serve the grilled shrimp with the cucumber salad and lemon wedges.
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- Heat the oil in a 12-inch skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender, 7 to 8 minutes.
- Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes.
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- Drop in shrimp and continue to simmer until the shrimp is opaque and cooked through, about 3-4 minutes.
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