CURRY-COCONUT SHRIMP
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
- Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
- Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
- In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g
SHRIMP WITH SPICED MASALA AND COCONUT MILK
Make and share this Shrimp With Spiced Masala and Coconut Milk recipe from Food.com.
Provided by Ashley U
Categories Coconut
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add onions; saute until deep golden, for about 20 minutes.
- Add garlic and all spices; saute for 1 minute.
- Cool to lukewarm.
- Puree tomatoes with juice and yogurt in processor until almost smooth.
- Add onion mixture; puree until almost smooth.
- Season masala to taste with salt and pepper.
- Heat oil in a heavy large deep skillet over medium-high.
- Add shrimp and saute until partially cooked, for about 2 minutes.
- Stir in coconut milk, cilantro, green onions, lemon juice and prepared masala.
- Simmer for about 3 minutes.
- Season to taste with salt and pepper.
CURRIED SHRIMP WITH COCONUT MILK
Steps:
- Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.
SHRIMP WITH SPICED MASALA AND COCONUT MILK
Provided by Eric Larson
Categories Milk/Cream Garlic Onion Rice Sauté Yogurt Shrimp Cilantro Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For masala:
- Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)
- For shrimp:
- Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.
CURRIED SHRIMP WITH COCONUT MILK AND SPICED MASALA
Steps:
- For the Masala: Heat the oil in large skillet. Saute onion for 20 min. until golden brown. Stir in garlic, garam masala, curry, coriander,tumeri and cayenne. Process the undrained tomatoes and yogurt in a food processor or blender until almost smooth. Add the onion mixture. Process until almost smooth. Season. Can make up to a day in advance and refrigerate. Shrimp. Heat oil in skillet - add shrimp. Saute for 2 minutes until partially cooked. Stir in coconut mile, cilantro, green onions, lemon juice and masala. Simmer for 3 minutes until shrimp is done and pink. Serve over rice and sprinkle with almonds.
"BAKED" SHRIMP CURRY
Yet another weird but wonderful recipe that only came about because I was being lazy and didn't want to wash too many dishes. I marinated some shrimp in a coconut milk mixture and then, being frugal as I am, decided to just cook it, marinade and all. I was quite sure the marinade would mostly evaporate, but lucky for us, I was wrong. What resulted was a baked shrimp curry that is as wonderful as it is weird-sounding.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl, stir together the coconut milk, onion, Garam Masala, ginger, garlic, turmeric, salt and cayenne, until well blended.
- Add the shrimp and toss until coated with sauce on all sides. Marinate at room temperature for 30 minutes.
- Transfer the shrimp and marinade to a 7-inch round baking pan with 4-inch sides. Place the pan in the air-fryer basket. Set the air fryer to 375 degrees F for 10 minutes, stirring halfway through the cooking time.
- Transfer the shrimp to a serving bowl or platter. Sprinkle with the cilantro and serve.
- Combine the coriander, cumin, cloves, cardamom, bay leaves, chiles and cinnamon in a clean coffee or spice grinder. Grind, shaking the grinder lightly so all the seeds and bits get into the blades, until the mixture is broken down to a moderately fine powder.
- Unplug the grinder and turn it upside down. (You want all the ground spices to collect in the lid so you can easily scoop them out without cutting yourself on the blades.) Transfer the garam masala to an airtight container and store in a cool, dark place for a month or two. Makes 1/4 cup.
SHRIMP WITH SPICY MASALA
If you are a lover of Indian food, then this is a recipe that you will really enjoy, this recipe is one of my all time favorite Indian dishes! Of coarse all ingredients can be adjusted to suit taste. It is very simple to make and even easier if you prepare the masala a day in advance to save time. Garam masala spice and coconut milk can be found in the Indian section of any major supermarket. Serve this over basmati rice. You will love this!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- To make the masala: heat oil in a large frypan over medium heat.
- Add in onions and saute for about 20 minutes until deep golden brown.
- Add in garlic and all the spices; stir for about 1 minute; cool to lukewarm.
- Puree the tomatoes with juice and the yogurt in a processor until ALMOST smooth.
- Add in the onion mixture and puree just enough to combine.
- Season the masala with salt and pepper.
- At this point you can cover and refrigerate overnight.
- To make the shrimp: heat oil in a large skillet over medium heat.
- Add in shrimp and saute until partially cooked (about 2 minutes).
- Stir in coconut milk, cilantro, green onions, lemon juice and prepared marsala; simmer for about 2-3 minutes or until the shrimp is opaque in the center, stirring with a wooden spoon.
- Season with salt and pepper.
- Serve over basmati rice.
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