THAI PINEAPPLE SHRIMP CURRY
My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!
Provided by Deb Brown
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
- Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.
Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g
RED CURRY SHRIMP WITH PINEAPPLE
Editor's Note: Here is a recipe you may like if you are looking for a Thai food dish for a casual dinner you are planning. Red Curry Shrimp with Pineapple is a more traditional dish that will excite those who are curry fans. This dish is easy to prepare and fun to serve. You can prepare it in under 30 minutes. The suggested red curry paste is made without the roasted cumin, coriander, and other spices normally found in red curry paste. Fresh pineapple is preferable to finish your dish, but canned also works fine too. This pleasing curry goes together in a few minutes' time. Follow this as a guideline for making a curry with seafood or fish and any curry paste you like. The base for gaeng kua is a red curry paste made without the roasted cumin, coriander, and other spices ground into the standard red curry paste. Wild lime leaves are traditional, but if you cannot find them, you will still have a wonderful dish. Fresh pineapple is lovely, but canned pineapple works fine, too. With jasmine rice, nests of thin rice noodles or angel hair pasta, and a green salad, this makes an elegant little meal.
Provided by Nancie McDermott
Categories Seafood
Number Of Ingredients 9
Steps:
- In a medium skillet or saucepan, heat ½ cup of the coconut milk over medium-high heat, stirring often, until thickened and fragrant, 2 to 3 minutes.
- Add the curry paste and cook a minute or two, pressing and stirring to dissolve it.
- Stir in remaining 1 cup coconut milk, the water, fish sauce, sugar, pineapple, and lime leaves (if using), and bring to a gentle boil.
- Add the shrimp and basil leaves and cook another minute or two, just until shrimp are pink and cooked through.
- Transfer to a serving dish, garnish with fresh basil sprigs, and serve hot or warm.
CURRIED SHRIMP WITH CILANTRO
I saw this recipe from a local newspaper. I haven't tried it yet, but definitely will. I wanted to make sure I can find it when I'm ready, so I'm entering it out here. I don't see another recipe like this. While it doesn't say specifically, I would guess this should be served over rice or pasta.
Provided by Mary K. W.
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Over medium heat, heat oil in skillet.
- Add shallots and garlic. Cook and stir about 2 minutes until tender.
- Add curry powder. Cook and stir about 1 minute until the mixture becomes fragrant.
- Add the broth and bring to simmer.
- Add the lime juice and shrimp. Simmer until the shrimp are cooked through, about 3 minutes.
- Remove from heat. Stir in sour cream and cilantro. Season with salt and pepper, serve immediately.
Nutrition Facts : Calories 223.5, Fat 8.5, SaturatedFat 3.1, Cholesterol 227.8, Sodium 224.9, Carbohydrate 5.4, Fiber 0.3, Sugar 0.2, Protein 30.2
CREAMY CURRIED SHRIMP WITH GRILLED PINEAPPLE
Impress your guests with an attractive platter of curry-sauced shrimp skewered onto grilled pineapple wedges with toothpicks. This is an excellent, not-too-hard shrimp appetizer that's perfect for special occasions. It's best served at room temperature. I used approximately 1 pound of 30-40 count shrimp. But any medium to large size shrimp will do. You need approximately 30 shrimp. The shrimp and sauce may be cooked in advance and chilled.
Provided by Dianne
Categories Appetizers and Snacks Seafood Shrimp
Time 30m
Yield 15
Number Of Ingredients 8
Steps:
- Grill the pineapple rings over medium heat for 5 to 7 minutes each, or until they have grill marks. Remove from heat and cut each ring into approximately 5 wedges.
- In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook 2 to 3 minutes, stirring continuously. Pour in the coconut milk and milk. Continue stirring until thickened. Mix in curry powder, salt and pepper. Remove from heat and place shrimp into the mixture.
- Arrange the pineapple wedges on a medium serving platter. Skewer each piece of shrimp with a toothpick, then insert the toothpicks into the pineapple wedges.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 7 g, Cholesterol 62.6 mg, Fat 12.2 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 9 g, Sodium 102.2 mg, Sugar 3.3 g
CURRIED SHRIMP WITH PINEAPPLE SALSA
I found this recipe in a cookbooklet that I received from chef pines506 during our cookbooklet swap in March 2005. Sounds very yummy!
Provided by Dreamgoddess
Categories Pineapple
Time 42m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For the salsa, core the pineapple and chop into small chunks.
- The jalapeno may be deseeded for less heat if desired.
- Combine all salsa ingredients in a medium bowl and toss well.
- Set aside while cooking the shrimp.
- For the shrimp, combine the shrimp, curry powder and salt.
- Heat half the oil over medium high heat.
- Cook half the shrimp for about 4-6 minutes or until done.
- Repeat by heating the remaining oil and cooking the remaining shrimp until done.
- To serve, toss the shrimp with the pineapple salsa and serve immediately.
Nutrition Facts : Calories 219.7, Fat 6.4, SaturatedFat 0.8, Cholesterol 214.9, Sodium 966.8, Carbohydrate 16.9, Fiber 1.8, Sugar 11.3, Protein 23.9
SPICY SWEET SHRIMP WITH PINEAPPLE SALSA
I wanted to find a way to use pineapple salsa in a recipe. I came up with this super simple, delicious and quick dish! -Erin Schillo, Northfield, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.
Nutrition Facts : Calories 356 calories, Fat 3g fat (0 saturated fat), Cholesterol 129mg cholesterol, Sodium 312mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 3g fiber), Protein 22g protein.
CURRIED SHRIMP WITH BROWN RICE
We just made this again and everyone likes it (except for the shrimp hater). It's not too strong a curry flavor as made. Add more if you like it stronger.
Provided by WI Cheesehead
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat a large, nonstick skillet with cooking spray and preheat over medium heat.
- Add the shrimp, onion and garlic and cook, stirring frequently, for about 4 minutes or until shrimp turn pink and are thoroughly cooked.
- Add the peas, broth and curry paste, reduce heat to medium. Cover and cook for a minute or two or just until the peas are thawed and heated through.
- Add the rice and sesame oil. Toss the mixture gently over medium heat for a minute or two or until heated through.
- Add more broth if mixture seems too dry. Serve hot.
Nutrition Facts : Calories 330.8, Fat 4.6, SaturatedFat 0.8, Cholesterol 172.8, Sodium 269.6, Carbohydrate 41.8, Fiber 4.3, Sugar 2.4, Protein 28.8
SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA
Steps:
- Peel shrimp and devein. Set aside. In bowl combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for 20 minutes. Meanwhile, in separate bowl combine pineapple, tomato, and onion and parsley. Drizzle on remaining oil and mix together. Remove shrimp from marinade and grill, broil or cook in cast iron pan until shrimp are pink. Plate and top with salsa.
CURRIED SHRIMP AND GRAPE SALAD
A VERY interesting combination of flavours. I just had to get this recipe from a friend after tasting it!!!!
Provided by Lambkyns
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together Miracle Whip, sour cream and curry powder.
- Mix all ingredients and chill.
- Enjoy.
Nutrition Facts : Calories 290.5, Fat 15.6, SaturatedFat 4.9, Cholesterol 155.7, Sodium 340.4, Carbohydrate 19.4, Fiber 1.7, Sugar 10, Protein 20.5
EASY PINEAPPLE SALSA
This pineapple salsa can be a side dish or a topping to go with our Curried Shrimp.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a medium bowl, toss together all ingredients. Serve as a side dish.
CURRIED SHRIMP
This is a curried dish that is made from coriander and cumin as the curry. Substitute curry powder if you are unable to get these spices. It also uses hot fresh peppers which can be either red or green, jalapeno or serrano. This goes great with Saffron Rice.
Provided by threeovens
Categories Curries
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and devein shrimp. Heat butter in a skillet over medium heat. Add onion and jalapeno pepper and saute until softened, about 3 minutes. Add shrimp, salt and pepper to taste. Cook, stirring often, about 3 more minutes. Season with cardamom and cumin and stir. Add in the lime juice, sour cream, and yogurt. Bring to a gentle boil, stirring. Sprinkle with chopped cilantro and serve.
Nutrition Facts : Calories 388.3, Fat 21.9, SaturatedFat 12.4, Cholesterol 303.8, Sodium 339.2, Carbohydrate 9.4, Fiber 0.8, Sugar 2.7, Protein 37.9
CURRIED SHRIMP WITH PINEAPPLE SALSA
If you like spicy Indian food, this is a quick and satisfying meal. Serve it with our Easy Pineapple Salsa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Mix shrimp with curry powder and salt. In a large nonstick skillet, heat half the oil over medium-high. Cook half the shrimp until opaque, 4 to 6 minutes; remove. Repeat with remaining oil and shrimp. Toss with pineapple salsa; serve immediately.
Nutrition Facts : Calories 304 g, Fat 7 g, Fiber 2 g, Protein 35 g
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- Heat the ghee or oil in a large skillet or cast iron pan over medium heat. Add the yellow curry paste and stir. Cook for at least 2 minutes.
- Add the pineapple and stir to caramelized and brown slightly, 2-3 minutes. Add the shrimp and sauté quickly for a minute or two, stirring to flip shrimp and turn pink. Remove shrimp and set aside.
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- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink. Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp. Serve shrimp warm or at room temperature with Pineapple Salsa.
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Category Healthy Recipes With CurryCalories 110 per servingTotal Time 30 mins
- Combine figs, curry powder, crushed red pepper and water in a medium saucepan. (If using canned pineapple, use the pineapple liquid to cook the figs, adding water if necessary to measure 1 1/4 cups.) Bring to a boil. Cover and cook over low heat until the figs are softened and plumped, 15 to 20 minutes, depending on their dryness. Use a slotted spoon to transfer the figs to a cutting board, leaving the liquid in the pan. When cool enough to handle, cut into quarters and transfer to a medium bowl.
- Add pineapple to the liquid in the pan. Return to a simmer over medium heat and cook, stirring occasionally, until the liquid is reduced and the pineapple is well coated, about 5 minutes. Add the pineapple mixture to the figs; stir to combine.
- Heat a small skillet over medium-low heat. Add coconut and toast, stirring, until golden, 3 to 5 minutes. Stir the coconut into the fruit. Serve the salsa warm, at room temperature or chilled.
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