Key Lime Shrimp Red Curry Ww Recipes

KEY LIME SHRIMP RED CURRY WW

Steps:

• In a large nonstick skillet, heat oil over medium heat. Cook onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until softened. (I prefer them cooked 12-15 minutes.) Move onion and bell pepper to side of skillet; add shrimp to other side. Cook shrimp about 2 minutes or until just starting to turn pink. (Or, use cooked frozen shrimp. Thaw under cold water and add with the curry paste and lime juice.) Add curry paste and juice of 1/2 lime, stirring well to incorporate.
• Remove from heat; cool 3 minutes (so yogurt does not curdle when added to mixture). Stir in yogurt.
• Serve over rice; top with fresh cilantro. Cut remaining 1/2 lime into 4 wedges; serve lime wedge with each serving.

KEY LIME SHRIMP

Steps:

• cut 4 thin slices of lime, and grate a tsp of zest, then squeeze to get 2 tbsp juice.
• in skillet heat butter& oil.
• add garlic, lime zest and juice, worcestershire, cook until bubbling, add shrimp and cook 2 minutes, turn over, add hot sauce and cook 2 minutes longer.
• serve with sauce, lime slices and french bread, eat with your fingers and lots of napkins.

KEY LIME SHRIMP RED CURRY

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Cook onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until softened. Move onion and bell pepper to side of skillet; add shrimp to other side. Cook shrimp about 2 minutes or until just starting to turn pink. Add curry paste and juice of 1/2 lime, stirring well to incorporate.
• Remove from heat; cool 3 minutes (so yogurt does not curdle when added to mixture). Stir in yogurt.
• Serve over rice; top with fresh cilantro. Cut remaining 1/2 lime into 4 wedges; serve lime wedge with each serving.

LIME AND COCONUT SHRIMP WITH RED CURRY SAUCE

Steps:

• MAKE CURRY SAUCE
• Combine all the ingredients for the sauce in a heavy medium saucepan. Bring to a boil over medium-high heat, whisking to blend. Reduce the heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper.
• MAKE KAFFIR LIME BATTER
• Using on/off turns, mix the flour, cornstarch, lime leaves, curry paste, sugar, and salt in a food processor until blended. Transfer the mixture to a medium metal bowl. Gradually whisk in 3/4 cup of ginger ale.
• MAKE SHRIMP
• Add enough oil to a heavy large saucepan to measure 1 1/2inches deep. Attach a deep-fry thermometer to the side of the pan (do not allow tip to touch bottom of pan). Heat the oil to 370°F to 380°F.
• Place the cornstarch in a shallow bowl. Place the coconut in a medium bowl. Lightly dredge the shrimp in the cornstarch, shaking off excess. Working in batches, dip the shrimp in batter to coat lightly, allowing excess batter to drip off, then dredge shrimp in the coconut. Fry the shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.
• Divide the warm curry sauce among six plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.

TROPICAL RED CURRY SHRIMP WITH COCONUT RICE

Steps:

• shell the prawns and marinate in the fridge with coconut milk.
• Prepare rice just like you usually do, but substitute half the water with coconut milk.
• Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
• Add washed cilantro, stems and all into the sauce for flavor.
• remove cilantro before serving.
• Slice all the fruit into bit sized pieces.
• Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
• Let oil get smoking hot.
• Add fruit and swirl it around occasionally to prevent from sticking.
• Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
• Push fruit to the edge of the saute pan.
• Add shrimp and marinade in the center.
• Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
• Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
• Cook to desired doneness.
• Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
• Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.

THAI RED CURRY SHRIMP WITH PINEAPPLE

Steps:

• In a medium skillet or saucepan, heat 1/2 cup of the coconut milk over medium high heat, stirring often, until it starts to thicken and smell fragrant. This usually takes 3 minutes.
• Add the curry paste and cook a minute or two, pressing and stirring it in the milk, to dissolve it. Stir in remaining coconut milk, water, fish sauce, sugar, pineapple and lime juice and bring to a gentle boil. Do not cover. Let cook a couple of minutes, then add shrimp and basil. Let all the flavors simmer for a few minutes. There's lots of liquid, so serve over rice.

DRUNKEN GRILLED KEY LIME SHRIMP

Steps:

• In a ziplock bag place peeled and deveined shrimp and all other ingredients except the last lime. Zip it up and mix around, let sit for about 20 minutes.
• Thread onto skewers.
• Cook over low heat turning once after a few minutes until shrimp are done. They will cook fairly fast.
• Remove from grill and serve immediately with a quarter of the fresh lime to squeeze over them.

WW 3 POINTS - SHRIMP WITH KEY LIME COCKTAIL SAUCE

Steps:

• Rinse the shrimp under cold water and place them in a saucepan with enough cold water to cover them; heat just until the water begins to simmer.
• Remove the saucepan from the heat and set aside 1 minute, or until the shrimp are opaque in the center.
• Drain the shrimp, then plunge them into a bowl of ice water.
• Drain and pat dry with paper towels.
• Arrange on a serving platter.
• To make the cocktail sauce, combine the ketchup, key lime juice, Worcestershire sauce and pepper sauce in a small bowl.
• Taste and adjust the seasoning, adding more hot pepper sauce or Worcestershire sauce as desired.
• Serve the shrimp with the cocktail sauce.

THAI RED CURRY SHRIMP

Steps:

• Rinse shrimp. Cut one pepper into rings, then mash with a mortar and pestle to form a paste. Cut oher pepper into thin strips.
• Heat 2/3 cup coconut milk in a skillet over high heat. When it is almost boiling, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it's think and bubbly. Add curry paste and stir over med-high heat for a few minutes, until mixture is thick.
• Increse heat to high and add remaining coconut milk, stirring well. Add sugar. Add shrimp and stir frequently for about 5 minutes.
• Stir in crushed chilies and lime leaves. Stir about 30 seconds and then add basil leaves and strips of pepper. Stir well to wilt basil, then turn off heat.
• Transfer to serving dish and dribble remaining coconut milk over top. Serve with rice.