Pumpkin Shrimp Curry Recipes

PUMPKIN SHRIMP CURRY

Pumpkin Shrimp Curry image

Recipe by Tory Miller of L'Etoile in Madison, WI. November 2011 Bon Appetit. Read More http://www.bonappetit.com/recipes/2011/11/pumpkin-shrimp-curry#ixzz1cC6XkRs6

Provided by Queen Dana

Categories Curries

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 cup onion, sliced
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 plum tomato, chopped
1 (15 ounce) can pumpkin puree
2 cups vegetable broth
1 cup unsweetened coconut milk
1 1/2 teaspoons curry powder
1/8 teaspoon cayenne pepper
1 cup butternut squash, roasted and diced
1 lb shrimp, peeled and deveined
1 1/2 teaspoons fresh lime juice
steamed rice
cilantro
lime zest
fried shallots

Steps:

Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.

Nutrition Facts : Calories 324.5, Fat 20.3, SaturatedFat 11.9, Cholesterol 142.9, Sodium 655.3, Carbohydrate 20.3, Fiber 2.6, Sugar 4.5, Protein 18.9

PUMPKIN SHRIMP CURRY

PUMPKIN SHRIMP CURRY image

Categories Fish

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon minced garlic
1 chopped plum tomato
15-ounce can pumpkin puree
2 cups vegetable broth
1 cup unsweetened coconut milk
1 1/2 teaspoons curry powder
1/8 teaspoon cayenne pepper
1 cup diced, roasted butternut squash (buy precut squash to save time)
1 pound peeled, deveined shrimp
1 1/2 teaspoons fresh lime juice
Cilantro, lime zest and fried shallots for garnish

Steps:

Heat oil in a large saucepan over medium heat. Add onion and ginger, saute until soft, about 8 minutes. Add garlic, cook for a minute. Stir in tomato and pumpkin, cook, stirring frequently until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder and cayenne pepper. Simmer for 20 minutes. Add squash, shrimp and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest and shallots.

SHRIMP CURRY

Shrimp Curry image

Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/4 cup finely chopped onion
1-1/2 teaspoons curry powder
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 cup fat-free milk
1 pound uncooked medium shrimp, peeled and deveined
3/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground ginger
1/2 teaspoon lemon juice
2 cups hot cooked rice

Steps:

In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.

Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

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