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 SKEWERS WITH RICE SALAD
This dish plays with exotic and fragrant flavors like madras curry powder, cilantro, and mint for an easy, healthy meal that's a cinch to put together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Heat grill until very hot. Place rice and 1 3/4 cups water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer, covered, about 20 minutes. Let sit 5 minutes, fluff with a fork, and let cool.
- Grate zest from 1 lemon into a large bowl; squeeze both lemons to yield 6 tablespoons juice. Add to the bowl, then add rice, mint, cilantro, parsley, 1 tablespoon olive oil, salt, and pepper; toss to combine.
- Leaving tails intact, peel and devein shrimp; transfer to a medium bowl. Add remaining 1/2 tablespoon olive oil and curry powder. Toss until shrimp are well coated. Thread shrimp onto skewers, and place on hot grill. Cook until pink and opaque; serve over rice.
Nutrition Facts : Calories 371 g, Cholesterol 172 g, Fat 8 g, Protein 27 g, Sodium 574 g
CURRY SHRIMP AND RICE
My family and I absolutely love curry shrimp and rice. I created this version so I I can make it in a hurry. Except for the butter and shrimp, all the ingredients are right in my pantry. To add a little heat, we like to stir in a tablespoon of fresh ground chili paste. -Angela Spengler, Niceville, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally., Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.
Nutrition Facts : Calories 354 calories, Fat 13g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1112mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
SHRIMP CURRY WITH RICE NOODLES
Steps:
- In a large skillet over medium, heat the ghee. Add the sliced shallot, ginger and 1/2 tsp of salt. Stir the shallot around unil it starts to become transclucent, about three minutes.
- Next, add in the tomato paste and curry powder. Cook until the paste is fragrant, about 1 minute.
- Add in the well-drained diced tomatoes and cook for about a minute. Pour in the chicken stock and simmer the mixture for about five minutes.
- Add in the shrimp and cook until opaque, about four minutes.
- Take the skillet off the heat and stir in the sour cream and lime juice.
- Serve with rice noodles. Sprinkle cilantro over the top of the shrimp curry.
SHRIMP RICE SALAD
This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.
Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
CURRIED SHRIMP, RICE, AND OKRA SOUP
Deep flavors and an unusual combination.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h27m
Yield 10
Number Of Ingredients 21
Steps:
- Heat olive oil in a stockpot over medium-high heat. Add carrots, onion, red bell pepper, celery, ginger, and garlic; saute until carrots soften, about 5 minutes. Stir in curry powder, coriander, and cayenne pepper.
- Pour clam juice, tomatoes, and coconut into the stockpot. Bring to a boil; reduce heat to medium and simmer until tomatoes break down, about 20 minutes. Add shrimp. Cover and cook until opaque, about 10 minutes.
- Stir rice, okra, coconut milk, cilantro, honey, lime juice, and salt into the stockpot. Simmer until flavors combine, about 7 minutes.
Nutrition Facts : Calories 388.1 calories, Carbohydrate 35.2 g, Cholesterol 146.9 mg, Fat 19.3 g, Fiber 6.5 g, Protein 21.3 g, SaturatedFat 14.1 g, Sodium 904 mg, Sugar 10.9 g
SHRIMP CURRY RICE
Steps:
- Place clean rice, water, coconut milk, butter, and curry powder in a saucepot.* Bring to a simmer, cover and cook rice, for about 15 minutes, then remove from the heat and allow to steam, covered, for 5 minutes.
- Uncover and add cooked shrimp, chiles, onions, tomatoes, pineapple, cilantro, papaya, and allspice. Season with salt and freshly cracked black pepper, to taste. Gently fold all together. Allow all the ingredients to set and marry for 3 to 5 minutes before serving.
SHRIMP AND RICE SALAD WITH PEAS AND CELERY RECIPE
Steps:
- Cook the rice following the package directions. Remove from the heat and cool completely.
- Peel the shrimp. Make a shallow cut down the back of a shrimp with a small, sharp knife. Remove the dark vein; rinse well. Repeat with the remaining shrimp.
- Bring a saucepan of water to a boil; add the shrimp and lower the heat to low. Simmer for about 3 minutes, or until the shrimp are opaque and pink. The time depends on the size of the shrimp. Let the shrimp cool and chop them coarsely.
- In a serving bowl, combine the shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed.
- Add the cooled rice to the shrimp mixture; add mayonnaise and dill pickle juice and gently mix.
- Taste and adjust seasonings. You Might Also Like Simple Shrimp Salad
Nutrition Facts : Calories 678 kcal, Carbohydrate 33 g, Cholesterol 283 mg, Fiber 1 g, Protein 39 g, SaturatedFat 7 g, Sodium 2286 mg, Sugar 2 g, Fat 43 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
CURRIED SHRIMP BIRYANI
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a rimmed baking sheet in the upper third of the oven; preheat to 475 degrees F. Add the shallots, drizzle with 1 tablespoon melted butter and season with salt; spread in a single layer. Roast until softened and starting to brown, 5 to 7 minutes.
- Meanwhile, butterfly the shrimp: Peel the shrimp; make a deep cut down the center of the shrimp's back from head to tail without cutting all the way through. Remove the vein with the tip of the knife. Open the shrimp along the cut so it lies flat. Transfer to a large bowl.
- Combine the remaining 5 tablespoons melted butter, the ginger, garlic, curry powder and garam masala in a separate large bowl. Add 2 tablespoons of the spice butter to the shrimp; add the paprika, season with salt and toss. Add the rice, 1 teaspoon salt and 1/2 cup herbs to the remaining spice butter; toss.
- Add the shrimp to the baking sheet with the shallots and spread in a single layer. Top with the rice mixture in an even layer and drizzle with 1/4 cup water. Cover the pan tightly with foil and bake until the rice is hot and the shrimp are cooked through, 16 to 18 minutes.
- Stir the shrimp and rice together with a fork. Season with salt and stir in the remaining 1/2 cup herbs. Top each serving with yogurt and cashews.
CURRIED RICE SALAD
This rice salad has it all in the flavor and texture department. I love the nuttiness of the rice blend paired with the peppery arugula, tart apricots and sweet curry vinaigrette.
Provided by Kardea Brown
Categories side-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
- Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
- Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
- Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.
CURRY POWDER SHRIMP AND RICE
This easy recipe for rice with curry powder shrimp plus vegetables is a quick dinner solution that is gluten-free and sure to please your family.
Provided by Real Simple Editors
Time 40m
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 powder and cook, stirring, until fragrant, 2 minutes.
- Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
- Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.
Nutrition Facts : Calories 431 kcal, Carbohydrate 50 g, Cholesterol 259 mg, Protein 39 g, SaturatedFat 1 g, Sodium 757 mg, Sugar 3 g, Fat 7 g, UnsaturatedFat 0 g
CAULIFLOWER FRIED RICE WITH CURRIED SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the shrimp lightly with salt and toss with 1 teaspoon curry powder. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the shrimp and cook until lightly browned around the edges and just cooked through, 1 to 2 minutes per side. Remove to a plate.
- Add the remaining 3 tablespoons vegetable oil to the skillet along with the onion and scallion whites. Cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Stir in the almonds, ginger, garlic and remaining 1 teaspoon curry powder. Cook, stirring, until the almonds are lightly toasted, about 1 minute. Add the white rice, riced cauliflower and 1/2 teaspoon salt. Cook, tossing and breaking up any clumps, until lightly toasted and heated through, about 3 minutes. Add the shrimp and toss until warmed through, about 1 minute; season with salt.
- Divide the fried rice and shrimp among bowls. Serve with sliced cucumber, mango chutney, plain yogurt and lime wedges. Top with the scallion greens.
Nutrition Facts : Calories 460, Fat 22 grams, SaturatedFat 2 grams, Cholesterol 143 milligrams, Sodium 947 milligrams, Carbohydrate 44 grams, Fiber 4 grams, Protein 22 grams, Sugar 3 grams
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