Quick N Easy Curried Shrimp Food

CURRY SHRIMP

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.

HOME-STYLE SHRIMP CURRY

Steps:

• Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan. Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm.
• Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.
• Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat. Add the onion and cook until golden, about 12 minutes. Add the garlic-ginger mixture, chiles, 1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes. Add the tomato puree and simmer until thickened, about 8 minutes. Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes. Remove from the heat, then stir in the yogurt and half the cilantro.
• Serve with the rice and garnish with the remaining cilantro.

EASY CURRIED SHRIMP

Steps:

• Melt butter with curry, onion, and ginger and cook until onion begins to soften.
• Add the flour and stir to combine with butter.
• Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
• Bring to a simmer and add the shrimp.
• Simmer until the shrimp is cooked.
• Serve over rice.

QUICK SHRIMP CURRY

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion, apple and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in chicken stock, cream, curry powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Reduce heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with rice and, if desired, optional toppings.

CREAMY SHRIMP CURRY

Steps:

• For the Naan bread: Whisk the yeast and sugar into the water and allow to stand for a few minutes until foamy.
• Add 2½ cups flour and salt into the bowl of a stand mixer fitted with the dough hook attachment.
• Pour in the yeast mixture, yogurt and oil. Knead on low speed until the dough comes together. If the dough is very sticky add more flour.
• Allow to knead until the dough is soft and smooth. Cover with a damp tea towel and allow to rise for 1 hour.
• Once risen, break off small handfuls of the dough and roll out on a floured surface.
• Heat a large skillet then add the dough. Cover with a lid and allow to cook for 1-2 minutes until the dough is blistered. Carefully flip over and allow to cook for another 1-2 minutes on the other side.
• Remove from the pan and brush with melted butter.
• For the curry: Season the shrimp with salt and garam masala and toss well. Heat a tablespoon of oil in a large, deep frying pan and brown the shrimp on both sides. Remove and set aside.
• To make the sauce, melt the butter in the pan then add the onions. Cook until soft and translucent. Add the garlic, ginger and spices and cook for another 30 seconds.
• Add the stock, sugar, cream and lemon juice. Bring the sauce to a simmer then allow to cook for 7-10 minutes or until the sauce has reduced slightly. I prefer the sauce to be a little looser in consistency but you can thicken the sauce with cornstarch/corn flour if you prefer a thicker sauce.
• Once the sauce is the consistency you like, add the shrimp back in to the sauce and allow to cook for 1-2 minutes. Season to taste.
• Serve the curry with rice and naan bread.

AUTHENTIC AND EASY SHRIMP CURRY

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.

EASY CURRIED SHRIMP

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.

QUICK N' EASY CURRIED SHRIMP

Steps:

• In a large non-stick fry pan, melt butter, stir in curry powder and cook and stir for 5 minutes to develop flavor of the curry powder.
• Add the onion, celery and garlic; cook and stir until onion is softened.
• Add shrimp and cook for 3 to 4 minutes until shrimp have turned pink and are almost cooked.
• Stir in the flour until it has been absorbed.
• Add sour cream and whipping cream, stirring all the time until mixture comes to a boil and thickens.
• Seve immediately over rice.

QUICK AND EASY SKILLET CURRIED SHRIMP AND BELL PEPPER

Steps:

• In a bowl combine the peeled shrimp with ginger and garlic; toss to combine.
• Heat sesame oil in a large skillet (or wok) over medium-high heat.
• Add in shrimp and cook for 3-4 minutes or until pink, stirring occasionally (the shrimp will not be cooked through) remove to a plate and set aside.
• Add in the bell pepper, curry paste and curry powder (and chili flakes if using) to the skillet; cook for 2 minutes stirring occasionally.
• Stir in coconut milk, soy sauce and brown sugar; cook stirring for about 3 minutes or until the curry paste dissolves.
• Add in the partially cooked shrimp back into the skillet, season with black pepper and salt if desired and cook for 2 minutes.
• Serve over hot cooked rice.
• Sprinkle with chopped green onions if desired.

CRISP CURRIED SHRIMP

Steps:

• In a bowl stir together flour, curry powder, cayenne, and salt to taste. Add shrimp to flour mixture, tossing to coat.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté scallions until well browned and almost tender.
• Add shrimp to scallions and sauté, stirring occasionally, about 4 minutes, or until shrimp are opaque throughout.
• Serve shrimp with lemon.

CURRY SHRIMP WITH VEGETABLES

Steps:

• Soak the shrimp in warm salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Shell, devein and chop.
• Peel and slice the carrot into 1/2-inch slices on the diagonal. Cut the red bell pepper in half, remove the seeds and chop into chunks.
• In a large pot filled with boiling water, briefly blanch (parboil) the peas and carrots until the peas turn bright green, and the vegetables are crisp but still tender. Remove, plunge briefly into ice cold water, and drain thoroughly.
• Heat a wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. Add the ginger and stir-fry briefly until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove the shrimp from the pan.
• Heat 1 1/2 tablespoons oil to the wok. When the oil is hot, add the curry paste. Heat briefly until it is aromatic (30 seconds to 1 minute). Add the carrots. Stir-fry for 1 minute, then add the red bell pepper. Add the peas. Stir-fry briefly, then add the shrimp back into the pan. Mix everything together and cook for 1 minute, then add the rice wine or sherry and the sugar. Cook for a bit longer and serve hot.

QUICK AND EASY THAI RED CURRY

Steps:

• Place the lemongrass paste, Peppers, garlic, green onions, lime juice, cilantro, roasted red peppers tomato paste, fish sauce, soy sauce, and ginger into a food processor and blitz on high until smooth (stopping to scrape the edges from time to time).
• Heat a tablespoon of olive oil in a pan on medium-high heat.
• Add the curry paste and cook for about 3 minutes.
• Add the coconut milk, stir, and lower the heat to medium-low. Simmer the sauce for 10 minutes.
• Add cooked meat, vegetables or fish of your choice and serve on rice.
• NOTE: I cooked a pound of raw, cleaned shrimp in the sauce for about 4-5 minutes from frozen.