JAMES'S COCONUT CURRY SHRIMP
Executive chef James Palmer serves coconut curry shrimp as a first course at Strawberry Hill, a remote resort outside Kingston, Jamaica.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over high heat. Add shrimp, and season with salt and pepper. Cook until golden brown, 1 to 2 minutes. Add basil, Scotch bonnet pepper, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon, 3 to 5 minutes.
- Place 3/4 cup of rice in each coconut half. Place 4 shrimp on each rice mound, and top with coconut curry sauce. Garnish with fried plantain chips and fried ginger, if desired. Serve immediately.
CREAMY COCONUT CURRY WITH SHRIMP
My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.
Provided by Lori Lyn
Categories Seafood Shellfish Shrimp
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
- Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
- Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 35.7 g, Cholesterol 181.7 mg, Fat 16.7 g, Fiber 3.1 g, Protein 23.7 g, SaturatedFat 12.9 g, Sodium 594.6 mg, Sugar 3.7 g
CURRY-COCONUT SHRIMP
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
- Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
- Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
- In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g
COCONUT CURRY SHRIMP
Provided by Claire Robinson
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large pot whisk together the coconut milk, lime juice, curry powder and ginger. Slowly bring to a low boil over low heat. Simmer for until slightly reduced and thickened, about 7 to 10 minutes. Taste for seasoning and add salt and or pepper, if needed. Add the shrimp and simmer, covered, until the shrimp are fully cooked, about 12 to 15 minutes. Transfer the curry to a serving bowl and serve with lime wedges.
COCONUT CURRY SHRIMP
Provided by Guy Fieri
Time 20m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a medium saute pan on medium heat. Lightly season shrimp with salt and pepper to taste; set aside in fridge until ready to use. Using a small strainer, sift curry powder into hot oil and cook for about 2 minutes on medium heat, stirring constantly. Add onions and sautee for 2 min or until onions are caramelized. Next add coconut milk, bell pepper, garlic, and dry jerk seasoning. Stir and cook for 1 minute. Add seasoned shrimp; stirring occasionally, cook for 5 minutes or until peppers are tender and shrimp is done. Serve over rice.
COCONUT CURRY SHRIMP
Steps:
- Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
- Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
- Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.
COCONUT CURRY SHRIMP
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
- Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
- Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!
SHRIMP & COCONUT CURRY
Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet meal. Can also be made with chicken. The sauce can be frozen then reheated with frozen shrimp until all is piping hot.
Provided by English_Rose
Categories Asian
Time 32m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Fry the onions, ginger and garlic in the oil for about 10 minutes
- Stir in the turmeric and coriander, then fry for 1 min more.
- Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a paste.
- Return to the pan with 1 1/4 cups of water and the chilis and simmer for 10 minutes
- You can freeze it at this stage.
- Stir in the shrimp and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough.
- Add the cilantro, then season to taste with salt, pepper and lemon juice just before serving.
Nutrition Facts : Calories 216.8, Fat 14.5, SaturatedFat 9.3, Cholesterol 79.1, Sodium 90.7, Carbohydrate 12.1, Fiber 2.3, Sugar 3.1, Protein 12.8
SUPER EASY COCONUT CURRY SHRIMP
This Super Easy Coconut Curry Shrimp is full of flavor, has a great spicy kick, and is easy and simple enough for a weeknight meal!
Provided by Carolyn J.
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet on medium heat. Add the onion, garlic, and ginger. Cook, stirring frequently, until the onions are very tender, but not caramelized. About 2-3 minutes.
- Add the fish sauce and cook stir, and then add curry, garam masala, salt, and pepper and stir.
- Turn up heat to medium-high and add the coconut milk and simmer for 10 minutes.
- Add the shrimp (peeled and deveined) and simmer for another 5 minutes, stirring frequently, until the shrimp turns pink (the shrimp will release liquid that will add to the sauce).
- Garnish with fresh parsley and serve immediately over rice.
Nutrition Facts : Calories 222, Fat 8.8, SaturatedFat 1.4, Cholesterol 214.9, Sodium 1615.4, Carbohydrate 10.5, Fiber 1.9, Sugar 2.9, Protein 24.7
COCONUT-SHRIMP CURRY
Shrimp marinated in a mild curry, with the slight hint of coconut.
Provided by aggie889
Categories World Cuisine Recipes Asian Indian
Time 1h35m
Yield 4
Number Of Ingredients 18
Steps:
- Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.
- Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
- Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.
- Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 17.5 g, Cholesterol 172.6 mg, Fat 30.1 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 15.8 g, Sodium 610.9 mg, Sugar 6.4 g
COCONUT CURRY SHRIMP
Make and share this Coconut Curry Shrimp recipe from Food.com.
Provided by 2hot2handle
Categories Curries
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large, deep saute pan and add the onion. Cook on low heat until the onion is translucent, about 15 minutes. Add the curry powder and continue cooking on low heat for 15 minutes, stirring regularly as curry forms a paste. Add the lemon juice and stir.
- Add the tomatoes, cutting them up once they are in the pan. Add half the juice from the can and save the remainder. Continue cooking the tomatoes and onions another 15 minutes on low heat.
- Add 1/4 of the coconut milk and stir. Add enough coconut milk and the remaining tomato juice until you like the consistency of the curry base. Simmer this mixture for another 15 minutes.
- Bring the curry base to a boil and add the shrimp. Stir constantly for about 6-8 minutes to ensure the shrimp are fully cooked. Taste and add salt, if needed. Serve over white or brown rice.
Nutrition Facts : Calories 284.6, Fat 11, SaturatedFat 5.3, Cholesterol 339, Sodium 1795.2, Carbohydrate 10, Fiber 2.7, Sugar 3.1, Protein 35.9
COCONUT CURRY SHRIMP
Make and share this Coconut Curry Shrimp recipe from Food.com.
Provided by keort
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan over medium-high heat, heat the oil. Add onion and garlic. Cook, stirring, for 3 minute or until softened. Add cumin, coriander and curry powder. Cook for 1 minute Add coconut milk and Wasabi. Bring to boil. Reduce heat to medium. Cook for 2 minute.
- Add shrimp. Raise heat to medium-high. Cook, stirring, about 6 minute until shrimp is cooked through.
- Add stevia, stir. Cook for 1 minute until sauce is bubbly.
- Stir in cilantro just before serving over rice.
Nutrition Facts : Calories 356.5, Fat 17, SaturatedFat 11.4, Cholesterol 143.2, Sodium 653.4, Carbohydrate 32, Fiber 1, Sugar 0.9, Protein 19.3
More about "jamess coconut curry shrimp food"
GRILLED COCONUT CURRY SHRIMP RECIPE | CHRISTOPHER …
From christopherjamesclark.com
Estimated Reading Time 1 min
EASY THAI COCONUT SHRIMP CURRY - ERREN'S KITCHEN
From errenskitchen.com
COCONUT CURRY WITH SHRIMP AND CHICKPEAS RECIPE ON …
From food52.com
GOAN-STYLE SHRIMP CURRY RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
COCONUT SHRIMP CURRY RECIPE - FOOD.COM
From food.com
COCONUT CURRY SHRIMP - BE GREEDY EATS | WHERE FOOD MEETS …
From begreedyeats.com
COCONUT CURRY SHRIMP WITH JAMES - BIGOVEN.COM
From bigoven.com
KANISHKA SEAFOOD CURRY - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
10 EASY SHRIMP CURRY RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
BUDGET-FRIENDLY SHRIMP RECIPES FOR A POTLUCK | KNORR
From knorr.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love