Curried Shrimp With Cucumber Vinaigrette Recipes

CURRIED SHRIMP WITH CUCUMBER VINAIGRETTE

Steps:

• Purée cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper.
• Pat shrimp dry and sprinkle with curry powder and salt and pepper to taste. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, turning them, until golden brown and just cooked through, 2 to 3 minutes. (If necessary, add more vegetable oil to skillet for second batch.) Transfer shrimp to a plate to cool.
• Serve shrimp at room temperature with vinaigrette for dipping.

SHRIMP AND CUCUMBER SALAD WITH DILL VINAIGRETTE

Steps:

• Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. (Can be made 1 day ahead. Cover; chill.)
• Peel cucumbers and cut lengthwise in half. Using spoon, scrape out seeds and discard. Coarsely grate cucumbers. Transfer cucumbers to bowl of ice water. Whisk oil, vinegar, shallots, dill, and sugar in medium bowl; season with salt and pepper. (Cucumbers and vinaigrette can be made 3 hours ahead. Cover; chill.)
• Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add 1/4 cup vinaigrette to bowl with shrimp and toss. Add remaining vinaigrette to cucumbers; toss to coat. Arrange 1 lettuce leaf on each of 8 plates. Using slotted spoon, divide cucumbers among lettuce leaves. Top each serving with 3 shrimp.

SHRIMP WRAPPED IN PROSCIUTTO WITH CURRY VINAIGRETTE

Steps:

• Combine the chicken broth, curry powder, shallots and peppercorns in a small saucepan. Simmer over medium-high heat until reduced by half, about 10 minutes. Strain into a medium-size glass or ceramic bowl. For the vinaigrette, whisk in the vinegar and 4 teaspoons of the olive oil. Set aside.
• Preheat the oven to 350 degrees. Wrap 1 slice of prosciutto tightly around each shrimp. Trim. Combine the flour and white pepper. Dust the shrimp with the pepper mixture. Heat the remaining olive oil in a large saute pan over high heat. Working in batches, add the shrimp and cook until golden, about 2 minutes on each side. Transfer cooked shrimp to a baking sheet.
• Bake shrimp until opaque, about 3 minutes. Brush with vinaigrette. Serve.

SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE

Steps:

• For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don't burn on the grill.
• Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan).
• For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning.
• Serve the rice with the shrimp skewers.

CURRIED SHRIMP WITH CUCUMBER VINAIGRETTE

Steps:

• Puree the English cucumber with vinegar in a blender until smooth.
• Add sesame oil and blend until emulsified.
• Season with salt and pepper.
• Pat shrimp dry and sprinkle with curry powder and salt and pepper to taste.
• Heat 1 tablespoons vegetable oil in a 12" nonstick skillet over moderately high heat until hot but not smoking.
• saute shrimp in 2 batches, turning them until golden brown and just cooked through, 2-3 minutes, (if necessary, add more oil to the skillet for the second batch.).
• Transfer shrimp to a plate to cool.
• Serve the shrimp at room temperature with vinaigrette and sliced cucumber sticks for dipping.