Shrimp Curry Rice Food

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.

CURRIED SHRIMP

Steps:

• Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
• Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
• Add sour cream and lime juice to skillet; stir to combine. Serve hot.

CURRY POWDER SHRIMP AND RICE

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
• Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.
• Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
• Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.

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.

CURRY SHRIMP AND RICE

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally., Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.

SHRIMP CURRY

Steps:

• In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.

CURRIED RICE WITH SHRIMP

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
• Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
• Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

INDIAN SHRIMP CURRY

Steps:

• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

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.

SHRIMP CURRY

Steps:

• Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
• While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.

SHRIMP CURRY RICE

Steps:

• Start cooking the rice:.
• Add rice and water to a pot (or rice cooker).
• In a separate pot:.
• Add shrimp leeks and butter, stir at high heat for 3 minutes.
• Turn stove to low heat.
• Add curry powder, coriander and garlic salt; stir well.
• Allow to simmer COVERED for 5 minute.
• Add mayo; stir well. The mixture should be a pale yellow color.
• At this point the rice should be about half done and there should be a fair amount of water in the pot.
• Add rice and it's water to the shrimp mixture; stir well.
• Cover and allow the rice to cook for a further 6 minutes or until the water has been absorbed but before the rice burns at the base of the pan.

THAI CURRY SHRIMP ON CAULIFLOWER RICE

Steps:

• Prep the Cauliflower Rice. Wash and thoroughly dry cauliflower, then remove all greens.
• If using a food processor, cut cauliflower into small pieces and use the grater attachment to grate the cauliflower into "rice." If using a box grater, cut the cauliflower into large chunks and use the side with the larger holes, to grate into "rice."
• Transfer grated cauliflower to a clean towel or paper towel and press to remove any excess moisture - this will prevent your rice from getting soggy. Set aside.
• Start the Thai Shrimp Curry. Heat a large deep-sided non-stick pan over medium-high heat. Once hot, add ½ tbsp olive oil, onion, red pepper, and tomatoes. Sauté the vegetables for 5 minutes until softened.
• Stir in the garlic and curry paste and cook for 30 seconds until fragrant.
• Add the vegetable broth and fish sauce. Let it come to a boil and cook for 2-3 minutes. Then reduce the heat on the curry to medium and stir in the coconut milk. Add the shrimp and simmer for 5 minutes, until the shrimp are cooked through - they should be pink and firm.
• Meanwhile, sauté the cauliflower rice. When you add vegetable broth and fish sauce to the curry, heat a second large non-stick skillet over medium heat. Add 1 tbsp oil and add cauliflower rice. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes.
• Finish and serve. Remove curry from heat, add lime juice, salt, pepper, half the cilantro and half the basil. Portion the cauliflower rice into bowls, ladle Thai Shrimp Curry over top and finish with green onions, remaining basil and cilantro, and cashews.

COCONUT CURRY SHRIMP

Steps:

• Heat the butter in a large skillet (I used non-stick) over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside. Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. 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 shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

SHRIMP CURRY WITH RICE NOODLES

Steps:

• In a large skillet over medium, heat the ghee. Add the sliced shallot, ginger and 1/2 tsp of salt. Stir the shallot around unil it starts to become transclucent, about three minutes.
• Next, add in the tomato paste and curry powder. Cook until the paste is fragrant, about 1 minute.
• Add in the well-drained diced tomatoes and cook for about a minute. Pour in the chicken stock and simmer the mixture for about five minutes.
• Add in the shrimp and cook until opaque, about four minutes.
• Take the skillet off the heat and stir in the sour cream and lime juice.
• Serve with rice noodles. Sprinkle cilantro over the top of the shrimp curry.

INDIAN SHRIMP CURRY

Steps:

• Add 2 teaspoons of the canola oil on high heat in a large skillet.
• Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
• Add the remaining teaspoon of the canola oil to the skillet with the onions.
• Cook the onions for 5 minutes on medium heat, stirring occasionally.
• Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.
• Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
• Add in the coconut milk and shrimp to the pan and stir well.
• Garnish with cilantro and chili peppers if desired.

LIGHT SHRIMP CURRY WITH SPINACH OVER CAULIFLOWER RICE

Steps:

• Add 1 tablespoon of olive oil to a medium sized pan over medium high heat.
• Next add onion and saute' for 2 minutes until tender.
• Add minced garlic and cook for only 30 seconds.
• Add spinach and shrimp and season with salt and pepper to taste. Cook shrimp until pink.
• Pour in light coconut milk and fish sauce.
• Whisk in curry powder, tumeric and ground ginger.
• Next add tomatoes and turn heat down to medium low and saute.
• Simmer over heat for 15-20 minutes or until sauce has thickened and flavors have come together.
• While sauce simmers, add cauliflower to food processor and pulse until cauliflower breaks into tiny pieces that resemble rice.
• Remove "rice" from food processor and add to a microwave safe bowl.
• Toss rice with olive oil and heat in microwave for 4-6 minutes until completely tender and steamed through.
• Once curry sauce is thickened turn off. Serve shrimp curry over cauliflower rice and garnish with cilantro. Enjoy.

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.

SHRIMP CURRY RICE

Steps:

• Place clean rice, water, coconut milk, butter, and curry powder in a saucepot.* Bring to a simmer, cover and cook rice, for about 15 minutes, then remove from the heat and allow to steam, covered, for 5 minutes.
• Uncover and add cooked shrimp, chiles, onions, tomatoes, pineapple, cilantro, papaya, and allspice. Season with salt and freshly cracked black pepper, to taste. Gently fold all together. Allow all the ingredients to set and marry for 3 to 5 minutes before serving.

SHRIMP CURRY WITH RICE

Steps:

• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and sauté until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add remaining 1 tablespoon butter to skillet. Add onion and sauté 3 minutes. Sprinkle with curry powder. Stir until onion is tender, about 1 minute longer. Add cream, clam juice and chutney. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 8 minutes. Return shrimp and any collected juices to skillet. Cook until shrimp are just opaque in center, about 1 minute longer.
• Spoon rice onto plates. Top with shrimp, sauce and green onions.