CREAMY SHRIMP CURRY
This creamy shrimp curry is one of my go-to recipes when I want to impress. It's easy to make, always delicious and perfect served with homemade naan bread.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 24
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.
Nutrition Facts : Calories 351 kcal, Carbohydrate 9 g, Protein 40 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 513 mg, Sodium 2292 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SHRIMP CURRY WRAP
This is actually my hubby's recipe. It is super fast, easy and delicious! The grapes add a little sweetness and the celery add a little crunch. It's also versatile. You can substitute the shrimp with chicken or tofu. Enjoy!!!
Provided by Momma of two
Categories Lunch/Snacks
Time 10m
Yield 6 wraps, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the sour cream, mayo and curry spice together in medium bowl.
- Add rest of ingredients.
- Mix together.
- Roll up the rice and curry mixture in the tortilla wrap and enjoy!
Nutrition Facts : Calories 584, Fat 24.3, SaturatedFat 7.7, Cholesterol 92, Sodium 577, Carbohydrate 77.2, Fiber 2.6, Sugar 13.1, Protein 14.9
SHRIMP CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 4 to 6 main course servings
Number Of Ingredients 19
Steps:
- In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato, coconut milk, and cook, stirring, until the oil separates from the sauce and there is a distinctive frying sound as the sauce begin to "refry", about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until the liquid has thickened, about 6 minutes. Add shrimp, cover, and bring to a simmer and cook until just cooked through, about 5 minutes. Stir in the coriander and lime juice. Transfer to a serving bowl and serve with rice.
SHRIMP WRAPS
The Shrimp Wraps recipe out of our category Shrimp! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Rinse the tomatoes, remove the stalks and cut into slices. Peel the onion and cut into thin strips. Rinse the lettuce, shake dry and cut into strips. Rinse the shrimp and pat dry. Rinse the herbs, shake dry and finely chop the leaves. Peel and very finely chop the ginger, shallot and garlic. Fry the vegetables in some oil in a wok for 3-4 minutes over medium heat until soft. Stir in the curry powder, paprika, coriander and cumin and fry briefly until the spices are fragrant. Mix in the shrimp and fry for 3-4 minutes until done. Season with salt and lime juice.
- Heat the wraps in a dry pan for 1-2 minutes on each side. Cover with the shrimp, tomato slices, onion, lettuce and herbs. Drizzle some yogurt over the top and roll them up. Arrange on plates and serve halved if preferred.
Nutrition Facts : Calories 518.41 kcal, Fat 17.85 g, SaturatedFat 2.14 g, Protein 44.49 g, Carbohydrate 55.15 g, Sugar 0 g, Cholesterol 237.35 mg
INDIAN SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
More about "shrimp curry wrap food"
THAI-INSPIRED RED CURRY SHRIMP LETTUCE WRAPS - THE …
From thedefineddish.com
5/5 (1)Total Time 40 minsEstimated Reading Time 2 mins
SHRIMP CURRY | RICARDO
From ricardocuisine.com
HEALTHY SHRIMP SANDWICH WRAP WITH CURRY YOGURT
From cookincanuck.com
COCONUT SHRIMP CURRY - JO COOKS
From jocooks.com
10-MINUTE LOADED SHRIMP LETTUCE WRAPS | THE …
From themediterraneandish.com
THE BEST EASY COCONUT SHRIMP CURRY - CAFE DELITES
From cafedelites.com
SHRIMP CURRY - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 2Total Time 45 minsCategory Main Course, Main Dish
EASY SHRIMP CURRY (IN 30 MINUTES!) – A COUPLE COOKS
From acouplecooks.com
EASY THAI SHRIMP CURRY - ONCE UPON A CHEF
From onceuponachef.com
SHRIMP CURRY WRAPS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
TAJ PALACE INDIAN CUISINE - TRIPADVISOR
From tripadvisor.com
KFC® MENU - ORDER ONLINE FOR PICK-UP OR DELIVERY | KFC®
From kfc.com
SHRIMP LETTUCE WRAPS WITH COCONUT CURRY SAUCE - ROBUST RECIPES
From robustrecipes.com
10 EASY SHRIMP CURRY RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
KETO SHRIMP COCONUT CURRY - LOW CARB AFRICA
From lowcarbafrica.com
SHRIMP CURRY BOWLS (SO, SO GOOD!) - THRIVING HOME
From thrivinghomeblog.com
THE 10 BEST KING GEORGE FOOD DELIVERY & TAKEOUT - UBER EATS
From ubereats.com
SHRIMP CURRY AND RICE - GOOD HOUSEKEEPING
From goodhousekeeping.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