CURRIED CHICKEN AND SHRIMP WITH GRAPES
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the chicken breasts into 8 to 10 strips about 1 1/2 inches long.
- Shell and devein the shrimp. Rinse well and drain.
- Heat 1 tablespoon of the butter in a small saucepan. Add the onion and garlic. Cook briefly and add the celery. Cook, stirring, for about 1 minute. Do not brown. Sprinkle with curry powder and stir. Add the tomatoes, banana, apples and bay leaf. Stir and add the broth, salt and pepper. Stir well to blend. Simmer 10 minutes.
- Heat the remaining butter in a nonstick skillet and add the chicken, stirring. Cook for 3 minutes. Add the shrimp, salt and pepper. Cook, stirring, about 2 minutes. Meanwhile, remove the bay leaf and pour the curry mixture into the container of a food processor or blender. Blend to a fine texture. Add the grapes to the chicken mixture. Pour the curry sauce over it and stir to coat well. Bring to a simmer for about 2 minutes. Sprinkle with the coriander, stir and serve immediately.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 1193 milligrams, Sugar 14 grams, TransFat 0 grams
SOUTHEAST ASIAN SHRIMP AND GRAPEFRUIT SALAD
Provided by Mark Bittman
Categories dinner, quick, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put shrimp in a saucepan with salted water to cover; bring to a boil, then turn off heat and let sit for 5 minutes, or until shrimp are opaque in center. (Alternatively, grill or saute, sprinkling shrimp with salt as they cook.) Cool in refrigerator or under cold running water, then peel (and devein if you like). Cut shrimp in half if they're large.
- Combine nam pla or soy sauce with 2 tablespoons water, sugar and lime juice, and blend or whisk until smooth.
- Arrange the lettuce on 4 plates; top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro; drizzle with the dressing, then sprinkle with a little of the minced chilies and chopped peanuts if you like, or pass them at the table.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 2 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 0 grams, Sodium 1468 milligrams, Sugar 13 grams, TransFat 0 grams
CURRIED SHRIMP SALAD
Absolutely scrumptious party perfect salad. Especially grand for luncheons. Best if made at least one day before serving so the flavors meld.
Provided by KTDances
Categories Lunch/Snacks
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Cook the shrimp and rice (not together).
- Chop celery.
- Toast the slivered almonds on a baking sheet in your oven.
- Set aside half the slivered almonds.
- When everything has cooled, mix together and add your dash of garlic salt.
- Refrigerate until serving day (1-2 days later).
- Serve on butter lettuce.
- Sprinkle with reserved slivered almonds.
Nutrition Facts : Calories 347.1, Fat 14.1, SaturatedFat 1.4, Cholesterol 89.7, Sodium 781.9, Carbohydrate 38.8, Fiber 3.7, Sugar 4.3, Protein 16.7
CURRIED SHRIMP SALAD
The recipe is easy to prepare and tastes great as a main dish. The water chestnuts and celery give it just enough crunch.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.
Nutrition Facts :
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