CURRY SHRIMP
I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
CURRIED PEANUTS
Make and share this Curried Peanuts recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Lunch/Snacks
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Melt butter in heavy skillet.
- Add sugar and curry powder
- Stir.
- Add peanuts and stir over medium heat for about 3- 4 mins.
- Remove to baking sheets.
- Stir peanuts to separate them.
- Cool.
Nutrition Facts : Calories 1125.2, Fat 90.2, SaturatedFat 15.3, Cholesterol 15.1, Sodium 1431.7, Carbohydrate 57, Fiber 13.8, Sugar 27, Protein 40.4
SHRIMP WITH PEANUTS
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Shell the shrimp, rinse them and place them in a bowl. Sprinkle with coarse salt and add cold water to cover. Leave for at least five minutes.
- Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
- Rinse the shrimp, drain well and coat with the egg white. Leave to marinate for 10 to 15 minutes.
- Meanwhile, combine the black bean paste with chili, the soy sauce, sugar, sherry and sesame oil in a small bowl. Mix well and set aside.
- Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds - just enough to turn them opaque. Stir them with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove the shrimp with a slotted spoon and drain them on paper towels. (The oil can be reused twice, with seafood.)
- Pour off all but a tablespoon of oil. Add the peanuts and fry, stirring frequently until golden. Remove with slotted spoon. All these steps can be prepared in advance.
- Add the scallions and garlic to the oil and cook for one minute, stirring. Add the black bean-sherry mixture and stir well. Add the peanuts and the shrimp, just long enough to heat through. Serve immediately.
Nutrition Facts : @context http, Calories 1231, UnsaturatedFat 98 grams, Carbohydrate 8 grams, Fat 125 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 21 grams, Sodium 932 milligrams, Sugar 2 grams, TransFat 0 grams
COCONUT CURRY SHRIMP WITH SPICY PEANUT NOODLE
http://easy.betterrecipes.com/coconut-curry-shrimp-with-spicy-peanut-noodle.html The flavors of coconut, peanuts, lime and curry add an exotic flavor to large shrimp. Serve on a bed of very thin egg noodles. I have made this several times, with various tweaks, and just the shrimp portion (over rice instead of noodles) often. One of our favorite dishes.
Provided by bidness44
Categories Curries
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 24
Steps:
- Cook noodles according to package directions. Drain and rinse with cold water, then set aside. In a medium saucepan, combine vegetable broth, soy sauce, garlic, ginger, onion, lime juice, sesame oil, peanut butter, Sriracha and curry paste. Whisk over medium heat until mixture comes to a boil. Reduce heat to a simmer and cook, stirring often, for ten minutes.
- While sauce simmers, begin preparing shrimp. In a deep saute pan, heat one tablespoon of oil, over medium heat, until it shimmers. Add shrimp and cook 30 seconds per side, or until they begin to turn pink and start to curl. Remove from pan and set aside. Add second tablespoon of oil, and when it shimmers, add garlic, ginger and onion. Cook until they start to soften and become fragrant, about one minute. Add coconut milk, lime juice, sugar, fish sauce, curry paste and Sriracha then mix well. Bring mixture to a boil, then reduce heat to medium low and cook until sauce reduces and thickens, about five minutes.
- Add shrimp back into sauce and toss to coat. Cook 30-45 seconds, or until shrimp are cooked through and hot, then turn off heat. Allow to stand for three minutes so sauce can thicken. To finish the peanut sauce, raise heat to medium and bring sauce back to a boil. Add half of the cornstarch mixture and whisk until thickened, about one minute. For a thicker sauce, add remaining cornstarch mixture. I use the full tablespoon. Place egg noodles in a bowl and pour sauce over then toss to coat. Garnish with fresh cilantro.
- Helpful Tips:.
- From start to finish you can have this dish on the table in about 20 minutes. The coconut curry sauce is a delicate balance of sweet, tangy and spicy. Coconut milk thickens the sauce and helps it cling to the shrimp, and believe me you want that. The egg noodles, coated with the nutty, slightly spicy peanut sauce, are a lovely complement to the tangy shrimp. If you can not find the egg noodles, you can use thin spaghetti.
Nutrition Facts : Calories 692.7, Fat 27.2, SaturatedFat 9.4, Cholesterol 95.8, Sodium 889, Carbohydrate 92.6, Fiber 5.5, Sugar 7.5, Protein 22.5
CURRIED SHRIMP IN PEANUT SAUCE
A Cooking Light recipes that says if peanut butter in the sauce is new to you, get ready for a tasty surprise. Recipe calls for fettuccine; however, you could definitely substitute brown rice or regular white rice.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor and process until smooth.
- Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; saute 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. Serve over pasta and sprinkle with cilantro.
Nutrition Facts : Calories 583.6, Fat 24.1, SaturatedFat 4.8, Cholesterol 262.8, Sodium 1424.7, Carbohydrate 53.6, Fiber 5.2, Sugar 6.2, Protein 40.3
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- In a large, non stick skillet, add a little oil (avocado or coconut work great) over medium high heat
- When hot, add your shrimp and season with salt and pepper. Cook, tossing occasionally, until just cooked through. Set aside
- In the same pan, reduce the heat to medium and add a little more oil + your curry paste, shallot, and garlic
- Cook, stirring often, for a minute or so. To this, add your coconut milk, peanut butter, lime juice, basil, brown sugar, and some salt. The amount of brown sugar you’ll add will depend on how subtle you want the sweetness. Start with 1 tablespoon, whisk to combine, and taste. If you want it a little sweeter, add the other tablespoon
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- To make the peanut sauce. Combine 1 cup of canned coconut milk, 1/4 cup peanut butter, 1 tablespoon soy sauce, 1 1/2 tablespoons brown sugar and 3/4 teaspoon curry paste in a bowl or glass measuring cup. Set aside. Boil a large pot of water.
- While the water boils make the shrimp. In a large sided skillet combine the sweet Thai chili sauce, coconut milk, lime juice, red curry paste, peanut butter, soy sauce, brown sugar, ginger and garlic. Whisk to fully combine and bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Then add the red pepper and snap peas and cook until crisp and tender, 6 minutes. Add the shrimp and cook until opaque, 3 minutes. Keep warm.
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