CURRIED RICE WITH SHRIMP
One-pot cooking helps heighten flavor. In this recipe, rice, carrots, and shrimp simmer in delicious curry seasoning.
Provided by JackieOhNo
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 354, Fat 5.7, SaturatedFat 0.8, Cholesterol 214.9, Sodium 991.1, Carbohydrate 46.2, Fiber 2.5, Sugar 3.1, Protein 27.6
SHRIMP RICE SALAD
This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.
Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
CURRIED SHRIMP AND RICE SALAD
Steps:
- Cook the Rice A Roni and white rice in a covered saute pan according to Rice A Roni box directions - Toward the end of sautéing the rice mixture, add curry powder to pan and let it sauté for a minute before adding the water. Don't forget to add Rice A Roni seasoning packet. Be careful not to cook the rice too long. Let it sit undisturbed in the pan uncovered until it is cooled. Try not to stir the rice too much after it's cooked so it doesn't get broken or too mushy. Chop parsley (lots!) and peppers. Mix mayo, juice and sugar to make dressing. In large bowl, gently toss the curry rice, chopped vegetables, raisins, almonds, and shrimp with the dressing. I only use dressing to lightly moisten and bind the ingredients. The mixed salad should still be "crumbly" not stuck together with dressing Tip: If your raisins aren't tender, they usually benefit by soaking them while you are cooking the rice in a little orange juice.
CURRIED SHRIMP SALAD
Make and share this Curried Shrimp Salad recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 2h
Yield 1 lb
Number Of Ingredients 8
Steps:
- Defrost shrimp according to package directions.
- Drain thoroughly and remove tails.
- Toss shrimp, water chestnuts, celery and onions.
- Mix mayonnaise, soy sauce and curry and pour over shrimp mixture and toss to coat.
- Cover and refrigerate at least 2 hours.
- Serve on fresh, crisp lettuce and sprinkle with almonds.
CURRY RICE SALAD
Inspired by a 4H recipe. A great anytime salad, as long as you have rice, canned shrimp and chick peas in the pantry, celery and green onion in the fridge and green peas in the freezer you are only 3 hrs away from a gorgeous salad.
Provided by CanadianFarmgal
Categories White Rice
Time 20m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together rice, peas, chick peas, green onion, celery and shrimp.
- Boil all dressing ingredients together and pour over rice mixture.
- Mix and refrigerate for 3 hrs to mix flavours.
Nutrition Facts : Calories 253.7, Fat 14.3, SaturatedFat 2, Cholesterol 21.7, Sodium 517.5, Carbohydrate 24.2, Fiber 2.8, Sugar 1.5, Protein 7.4
CURRIED SHRIMP SALAD
The recipe is easy to prepare and tastes great as a main dish. The water chestnuts and celery give it just enough crunch.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.
Nutrition Facts :
CURRIED-SHRIMP SKEWERS WITH RICE SALAD
This dish plays with exotic and fragrant flavors like madras curry powder, cilantro, and mint for an easy, healthy meal that's a cinch to put together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Heat grill until very hot. Place rice and 1 3/4 cups water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer, covered, about 20 minutes. Let sit 5 minutes, fluff with a fork, and let cool.
- Grate zest from 1 lemon into a large bowl; squeeze both lemons to yield 6 tablespoons juice. Add to the bowl, then add rice, mint, cilantro, parsley, 1 tablespoon olive oil, salt, and pepper; toss to combine.
- Leaving tails intact, peel and devein shrimp; transfer to a medium bowl. Add remaining 1/2 tablespoon olive oil and curry powder. Toss until shrimp are well coated. Thread shrimp onto skewers, and place on hot grill. Cook until pink and opaque; serve over rice.
Nutrition Facts : Calories 371 g, Cholesterol 172 g, Fat 8 g, Protein 27 g, Sodium 574 g
CURRIED SHRIMP SALAD
Absolutely scrumptious party perfect salad. Especially grand for luncheons. Best if made at least one day before serving so the flavors meld.
Provided by KTDances
Categories Lunch/Snacks
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Cook the shrimp and rice (not together).
- Chop celery.
- Toast the slivered almonds on a baking sheet in your oven.
- Set aside half the slivered almonds.
- When everything has cooled, mix together and add your dash of garlic salt.
- Refrigerate until serving day (1-2 days later).
- Serve on butter lettuce.
- Sprinkle with reserved slivered almonds.
Nutrition Facts : Calories 347.1, Fat 14.1, SaturatedFat 1.4, Cholesterol 89.7, Sodium 781.9, Carbohydrate 38.8, Fiber 3.7, Sugar 4.3, Protein 16.7
WILD RICE SALAD WITH CURRY DRESSING
This is a relatively easy to prepare side dish with a wonderful melding of flavors. Try it warm or cold when you're in the mood for something different!
Provided by 75violets
Categories Salad Dressings
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Add the chicken broth, rice and seasoning packet to a saucepan. Let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft.
- Soak raisins in 1 cup of hot water for 10 minutes, then drain.
- To toast pecans, arrange them in a shallow baking tray and cook for 10 to 15 minutes in a 350 degree oven, checking after 8 minutes.
- Once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans, and beans, and stir gently.
- To prepare Curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared Dijon mustard, and Worcestershire sauce in a small bowl & stir thoroughly.
- Serve with a dollop of Curry dressing on a bed of lettuce leaves.
Nutrition Facts : Calories 316.7, Fat 17.6, SaturatedFat 2, Cholesterol 5.1, Sodium 525, Carbohydrate 37.4, Fiber 5, Sugar 15.1, Protein 6.3
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