Crunchy Curried Shrimp Or Fish Recipes

CRUNCHY CURRIED SHRIMP OR FISH

Crunchy Curried Shrimp or Fish image

This was the first recipe I made out of Mark Bittman's huge cookbook "Best Recipes in the World". It was years ago, but I still remember it. My notes simply said "Yum!".

Provided by Stacy Goodall

Categories Seafood

Time 30m

Number Of Ingredients 11

Ingredients

1 1/2 - 2 lb shrimp, bigger the better, peeled or any fish fillet
1 Tbsp vinegar, any kind
salt to taste
1/2 tsp black pepper
1 tsp ground tumeric
2 tsp curry powder or garam masala
1/4 tsp cayenne, optional
peanut or vegetable oil for frying
2 c flour
lime wdges
cilantro leaves, for garnish

Steps:

1. Preheat the oven to 200 degrees.
2. Toss the shrimp or fish with the vinegar. Combine the salt, pepper, tumeric, curry powder, and cayenne, if using, and rub this mixture into the fish.
3. Put at least 1/8 inch of oil in a large nonstick skillet and turn the heat to medium-high. Combine the flour with enough warm water to make a paste about as thick as yogurt.
4. When the oil is hot (a pinch of flour will sizzle), dip each piece of shrimp into the batter and cook, raising the heat to high and rotating the pieces as necessary to promote even browning, until golden and crisp on each side, 5 to 8 minutes total. Do not crowd; you will have to cook in batches. As each piece is done, keep it warm in the oven while you continue to cook.
5. Serve with the lime, garnish with the cilantro.

CRUNCHY FRIED SHRIMP

Crunchy Fried Shrimp image

The panko bread crumbs give these fried shrimp just the right amount of crunch.

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 4

Number Of Ingredients 7

Ingredients

1 pound uncooked jumbo shrimp, peeled and deveined, tails left intact
⅓ cup flour
¾ teaspoon salt
½ teaspoon black pepper
3 large eggs large eggs
1 ½ cups Kikkoman Panko Bread Crumbs
1 cup Vegetable oil (for deep frying)

Steps:

Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.

Nutrition Facts : Calories 875.1 calories, Carbohydrate 36.6 g, Cholesterol 296.1 mg, Fat 70.1 g, Fiber 1.1 g, Protein 27 g, SaturatedFat 10.1 g, Sodium 823.3 mg, Sugar 0.3 g

CURRIED SHRIMP

Curried Shrimp image

Serve this brothy dish in shallow bowls over steamed jasmine or basmati rice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 30m

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 large onion, thinly sliced (about 3 cups)
1 jalapeno chile, finely chopped
Salt
2 tablespoons tomato paste
2 teaspoons curry powder
1/2 teaspoon ground ginger
4 plum tomatoes (about 1/2 pound), quartered lengthwise and cut into large chunks
1 pound medium shrimp, peeled and deveined
1/4 cup sour cream or plain whole-milk yogurt
1 tablespoon fresh lime juice

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.

Nutrition Facts : Calories 237 g, Fat 12 g, Protein 21 g

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