Curried Shrimp Stacked Tomatoes Food

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AUTHENTIC AND EASY SHRIMP CURRY



Authentic and Easy Shrimp Curry image

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

¼ cup vegetable oil
1 large onion, chopped
10 fresh curry leaves
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
⅔ teaspoon salt
½ teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
¼ cup water
1 teaspoon garam masala
chopped fresh cilantro to taste

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

HOT THAI SHRIMP AND GREEN TOMATO CURRY



Hot Thai Shrimp and Green Tomato Curry image

From "Tomatoes" by Manisha Gambhir Harkins. Posted for ZWT III. This is really really good.

Provided by I Cook Therefore I

Categories     Curries

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon peanut oil
1/4 cup green curry paste
3 -4 slices fresh ginger
1 stalk lemongrass, outter leaves discarded and insides finely chopped
1 cup coconut milk
1 lb shrimp, uncooked, peeled, deveined, and shells reserved for the stock
7 green tomatoes, peeled and chopped
brown sugar
4 green onions, thinly sliced
1/4 cup cilantro, chopped
1 small hot chili pepper, halved lenghtwise
1 stalk lemongrass, bruised and split in half lengthwise
1 garlic clove
3 -4 shallots, halved
jasmine rice, to serve

Steps:

  • For the stock: Put the shrimp shells, chile, lemongrass, garlic, and shallots in a saucepan with 1 quart of water and bring to a boil. Simmer for about a half hour and then pour through a strainer. Only 1 1/2 cups of the stock is needed for this recipe. Reserve the rest by freezing.
  • Heat the oil in a sauce pan and add the curry paste. Stir fry for several minutes, stirring constantly.
  • Add the shrimp stock, ginger, and lemongrass to the pot and bring to a boil, then lower the heat to a rapid simmer.
  • Add the coconut milk and stir constantly to keep it from separating.
  • Lower the heat and simmer for 10-15 minutes.
  • Add the shrimp and cook until just done.
  • Add the tomatoes and cook for one minute so they're just heated through.
  • Add the sugar, green onions, and cilantro.
  • Serve with the jasmine rice to soak up the juice.
  • Enjoy!

Nutrition Facts : Calories 364.2, Fat 19, SaturatedFat 12.6, Cholesterol 172.8, Sodium 238.9, Carbohydrate 23.4, Fiber 4.6, Sugar 14.1, Protein 28.6

CURRIED SHRIMP & TOMATO SOUP- HCG FRIENDLY!



Curried Shrimp & Tomato Soup- Hcg Friendly! image

This is a soup I came up with while on the HCG diet. It's perfectly delicious and perfectly HCG legal. :) I drop lots of weight eating shrimp on the diet & always need new flavors so I don't get bored. This is one of my favorites!

Provided by Colorado Mel

Categories     Lunch/Snacks

Time 10m

Yield 2 cups, 1 serving(s)

Number Of Ingredients 6

100 g shrimp (I use precooked just for ease)
2 roma tomatoes
1 teaspoon minced garlic clove
1/2 teaspoon ground cinnamon
1/2 teaspoon curry powder
1/2 cup fat-free chicken broth

Steps:

  • Heat spices & minced garlic in a saute pan just a little.
  • Splash a little chicken stock into the pan & mix with the spices.
  • Add chopped tomatoes and cook down a bit. Can splash a little more chicken stock in at this point. (I use approximately 1/2 cup chicken stock total).
  • Allow to simmer so the tomatoes break apart and cook down.
  • Add the shrimp and simmer until shrimp is hot.
  • Eat and enjoy!

SHRIMP IN TOMATO CREAM CURRY SAUCE



Shrimp in Tomato Cream Curry Sauce image

This is one of my adopted recipes, I did a little changing and the directions were hard to understand, this dish is slightly spicey and quite yummy, I would love for you to try it.

Provided by Dawnab

Categories     Lunch/Snacks

Time 30m

Yield 7 serving(s)

Number Of Ingredients 9

1 lb linguine
10 ounces shrimp, peeled and de-veined
4 tablespoons extra virgin olive oil
1 tablespoon tomato paste
1 dried hot red chili pepper, crushed
1 cup heavy cream
1 tablespoon curry powder
1 large red bell pepper, seeded an diced
salt

Steps:

  • Cook spaghetti in a large pot of boiling salted water until al dente (cooked just right).
  • Meanwhile, medium heat olive oil in a heavy skillet or cast iron frying pan.
  • Add shrimp and and bell pepper and cook for 2 minutes, turning once.
  • In a separate skillet add cream, stir in tomato paste, curry powder, chili pepper and heat to a light boil.
  • Add shrimp, bell pepper and cook sauce for 2 minutes.
  • Drain pasta (do not rinse) and add it to the skillet containing the shrimp sauce.
  • Cook for 1 minute over medium heat, stirring lightly to mix.
  • Salt to taste.
  • Arrange this spaghetti recipe on a platter and serve with parmesan cheese and french bread.

EASY CURRIED SHRIMP



Easy Curried Shrimp image

My best friend is Indian and I got this from her. It is simple, authentic, and very flavorful. The ingredients can be easily tweaked to please even the most finicky of cooks. Very versatile and tasty!

Provided by OohLaLa

Categories     Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/4 cup vegetable oil
1 large onion, chopped
10 fresh curry leaves (optional) or 10 curry powder
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon ground coriander
2/3 teaspoon salt
1/2 teaspoon ground turmeric
1 tomatoes, finely chopped
1 teaspoon ground red chili pepper
2 lbs medium shrimp, peeled and deveined
1/4 cup water (or less if adding frozen cooked shrimp)
1 teaspoon garam masala
chopped fresh cilantro

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 (or curry powder), then season with the ginger, garlic, 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.

STIR-FRIED SHRIMP IN AROMATIC TOMATO CREAM SAUCE



Stir-Fried Shrimp in Aromatic Tomato Cream Sauce image

Make and share this Stir-Fried Shrimp in Aromatic Tomato Cream Sauce recipe from Food.com.

Provided by pattikay in L.A.

Categories     Asian

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 15

1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon garam masala
1/2 teaspoon cumin
1/8-1/4 teaspoon cayenne
3 tablespoons chopped cilantro
1 fresh green chile, finely chopped
1 tablespoon lemon juice
7 ounces coconut milk, well stirred (or 7/8 cup cream)
3 tablespoons oil
1 teaspoon mustard seeds
3 garlic cloves, peeled and chopped
10 -15 curry leaves (optional)
1 1/4 lbs medium shrimp, peeled, deveined, washed and patted dry

Steps:

  • Make the sauce:.
  • Put the tomato paste in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 T water.
  • Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
  • The sauce can be made ahead and refrigerated for several hours.
  • Stir-fry:.
  • Put oil in wok or skillet and set over medium high heat. When oil is hot, put in the mustard seeds. As soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
  • Stir till garlic turns medium brown and put in the shrimp.
  • stir till the shrimp turns opaque most of the way through.
  • Add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. The shrimp should be completely opaque and cooked thorugh. Turn off heat.

THAI SHRIMP CURRY WITH A KICK



Thai Shrimp Curry with a Kick image

Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!

Provided by Kim's Cooking Now

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 30m

Yield 4

Number Of Ingredients 18

24 uncooked large shrimp, peeled and deveined
¼ teaspoon salt
⅛ teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
½ cup finely diced red onion
3 cloves garlic, minced
2 teaspoons freshly grated gingerroot
1 lime, juiced
1 (8 ounce) package sliced fresh mushrooms
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
1 cup chicken broth
¼ teaspoon crushed red pepper flakes
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
8 leaves Thai basil, chopped
1 teaspoon curry powder
¼ cup chopped fresh cilantro
1 lime, quartered

Steps:

  • Sprinkle shrimp with salt and cayenne pepper.
  • Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
  • Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
  • Serve with a lime wedge and garnish with cilantro, if desired.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 14.4 g, Cholesterol 192.8 mg, Fat 29.2 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 19.8 g, Sodium 1221.2 mg, Sugar 6 g

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