Pacfic Rim Shrimp Curry Recipes

COCONUT SHRIMP CURRY

Steps:

• In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
• While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
• Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
• Serve over hot rice and garnish with cilantro or parsley.

PACFIC RIM SHRIMP CURRY

Steps:

• melt butter.
• saute onion,celery,peppers,curry,and nutmeg.
• add.
• wine.
• papaya nectar.
• shrimp.
• simmer on low heat for 15-20 minute.
• *serve over jasmine rice. top with fine chopped cilantro -- .

THAI SHRIMP CURRY

Steps:

• In nonstick skillet, heat oil over medium heat.
• Add onion and pepper; cook 5 minutes.
• Add curry, ginge3r and salt; cook 5 minutes.
• Add tomatoes and milk.
• Bring to a boil. Reduce heat; add shrimp and cilantro.
• Cook, stirring, until shrimp are opaque, about 5 minutes.
• Stir in peas.
• Serve over couscous or rice.

THAI SHRIMP CURRY

Steps:

• In a large wok or saute pan, heat the oil over medium-high heat.
• Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
• Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
• Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
• Simmer until thickened slightly, about 2 minutes.
• Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
• Remove from the heat and stir in the basil and cilantro.
• Serve over jasmine rice, garnished with cilantro sprigs.

A+ SHRIMP CURRY

Steps:

• Sauté the finely chopped onion and 2 tablespoons butter. When onion has lightly browned, add condensed mushroom soup and curry powder (mixed to paste).I use double that amount and use a mild heat version as I am not a "heat" lover (Spice Islands).
• Add shrimp, If you like sweet things in your curry add seedless raisins. Heat thoroughly untill shrimp are pink and no longer opaque. Do not overcook.
• Season with salt and pepper.
• Stir in sour cream, a few drops of lemon juice, and a dash of tabasco.
• Serve over your favorite hot rice.
• notation: I usually double the mixture but not the shrimp because I believe "it's all about the sauce" ENJOY! :).

SHRIMP CURRY

Steps:

• About 30 minutes before serving, in blender or food processor, blend together yogurt through garlic on the ingredient list at medium speed until smooth.
• In a large skillet over medium heat cook shrimp in 3 Tbs hot oil until just tender, approximately 5 minutes, stirring constantly.
• Add more oil if necessary.
• Remove shrimp from skillet with a slotted spoon; set aside.
• In remaining oil (again add more if necessary), cook onion until tender, about 5 minutes.
• Stir in yogurt mixture.
• Heat to boiling, then reduce heat to low.
• Simmer 5 minutes or until the mixture is slightly thickened, stirring frequently.
• Return the shrimp to the skillet.
• Cook until heated through, about 3 minutes.

MADRAS SHRIMP CURRY

Steps:

• Heat oil in a large, deep skillet until shimmering.
• Add onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown (about 7 minutes).
• Add ginger, garlic and curry and cook, stirring, until fragrant (about 2 minutes).
• Add coconut milk and stock and simmer over medium heat until reduced by 1/3 and thickened (about 8 minutes).
• Add shrimp, season with salt and cayenne and simmer over medium heat until the shrimp are pink and cooked through (about 5 minutes).
• Stir in the mint and lemon zest and serve in deep bowls over steamed rice.

INDIAN SHRIMP CURRY

Steps:

• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.