Spicy Shrimp Curry Food

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.

15-MINUTE SPICY SHRIMP RECIPE

Steps:

• Heat the olive oil in a large (12-inch) skillet over medium-high heat.
• Add the shrimp and the spices.
• Cook until the shrimp are cooked through and opaque, about 5 minutes. If using extra-large shrimp, place them on the skillet in a single layer and cook for 2-3 minutes per side. For smaller shrimp, cook for a total of about 5 minutes, stirring often.
• Garnish with parsley and serve, on cauliflower rice, mashed cauliflower, or on a bed of green leaves such as spinach or arugula.

30-MINUTE SPICY SHRIMP MASALA

Steps:

• make the masala: Heat the oil over a large sauté over medium-high heat. Carefully add the tomatoes, so the oil doesn't splatter. Stir the tomatoes around and allow them to cook for several minutes until they cook down into a thick paste, about 8-10 minutes. Add the garlic paste, ginger paste, and jalapenos and let cook for 1 minute or until nice and fragrant. Add the seasonings: coriander, turmeric, red pepper flakes, and cumin. Stir the masala and add the water so it doesn't burn.
• cook the shrimp: Allow the water to dry up, about 5 minutes and add the shrimp. Let cook for 2-3 minutes stirring so the shrimp are coated with the tomato masala. Season with 1/2 teaspoon salt, fenugreek leaves, garam masala, chaat masala, turn the stove off and add the lemon juice. Stir the shrimp masala and decorate with chopped cilantro. Serve warm with basmati rice or naan!

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.

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.

THAI SHRIMP CURRY WITH A KICK

Steps:

• Sprinkle shrimp with salt and cayenne pepper.
• Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
• Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
• Serve with a lime wedge and garnish with cilantro, if desired.

COCONUT CURRY SHRIMP (CREAMY, THAI RED CURRY)

Steps:

• Bring to boil 1/2 cup coconut milk in a deep saute pan on medium heat. Add Thai red curry paste, 2 springs of Thai basil (do not chop/tear basil), paprika, and sugar and boil stirring often until paste is fragrant and coconut milk reduces to half. (4-5 minutes)
• Add remaining coconut milk, and vegetables (See Note 1). Bring to rolling boil on medium heat. Now add shrimp. Cook stirring often to prevent sticking at bottom, for 5-6 minutes or until shrimp turn pink.
• Take off heat. Fish-out and discard the cooked Thai basil stems (if still intact). Stir-in the fish sauce, 1 tsp lime juice, and remaining fresh Thai basil leaves. Now, taste and adjust salt, lime juice. Serve over rice with extra lime wedges for a delicious Thai Red Curry and rice dinner.

SPICY MALABAR SHRIMP

Steps:

• Heat the oil in a heavy bottom saucepan on medium heat. Add mustard seeds and allow them to splutter. Add fenugreek seeds and onions. Saute for a minute and add green chili along with half the curry leaves. Continue to cook for 5 minutes over medium heat until the onions begin to change color to a light brown.
• Make a fine paste of ginger, garlic, and dry red chili in a blender and add it to the pan. Add turmeric powder and mix well.
• Add tomatoes and continue to cook until they soften for 5 minutes. Add water along with tamarind paste and mix well. Lower the heat and bring to simmer for 2 minutes.
• Add shrimp and cook covered over low heat for 5 minutes stirring halfway through. Turn the heat off and add the remaining curry leaves and cilantro. Serve with steamed Basmati rice.

SPICY THAI CURRY

Steps:

• heat a wok or large pan over med. heat with the coconut milk. whisk in 2 tbs curry paste. cook for a few minutes until hot and combined.
• add fish sauce, soy sauce, brown sugar, lime juice and water (you can taste before adding the water, you might not want it!). add more curry if you want now.
• add veggies and bring to a boil. reduce and simmer about 10 mins, or until the tenderness you like.
• serve over sticky rice.

SPICY GOAN SHRIMP CURRY WITH EGGPLANT

Steps:

• Slice the eggplants lengthwise in half and then crosswise into 1-inch chunks.
• Heat oil in a large saucepan over medium heat and saute the onion until softened.
• Add tomato,garlic,cayenne,coriander,cumin, turmeric, and saute until the tomato has completely disintegrated. If necessary, deglaze the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits if the mixture starts sticking to the bottom.
• Add eggplants, chilies and salt, and mix well.
• Cover and cook over low heat until eggplant is soft, about 10 minutes.
• Add shrimp and stir gently,.
• When shrimp begins to turn pink, add coconut milk and water. Continue simmering, uncovered, until shrimp is cooked through, another 5-8 minutes.
• Very gently stir in the vinegar and remove from heat.
• Serve immediately and enjoy!
• This curry tastes even better the next day just reheat gently over low heat stirring carefully once in a while until just warmed to prevent overcooking the shrimp.
• Serve with any plain rice or quinoa - my favorite.
• Please don't bother rating this recipe if you don't have all the ingredients on hand or if you aren't going to follow it to the "T" because you would be rating a different recipe altogether: your own. However, you can leave a comment if you didn't follow it to let the community know what your experience was - and I am curious! :).

SHRIMP PANANG CURRY

Steps:

• To make quick panang curry paste, in a mortar and pestle or mini food processor, combine red curry paste with peanuts and lemongrass. Combine until mixture is in a uniform paste. Use in panang curry recipes.
• To start curry, add olive oil to a large skillet or wok over medium-high heat. Add ginger, shallots, and garlic and cook for a few minutes until aromatics soften, but not brown.
• Stir in panag curry paste and cook for a minute or two.
• Pour in coconut milk, chicken stock, and fish sauce. Bring to a simmer and turn heat down to low.
• Add shrimp and simmer for about 5 minutes. Add snap peas with a minute left and poach them gently.
• Serve curry over rice garnished with chopped peanuts and cilantro.

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.