Quick Curried Shrimp Recipes

CREAMY SHRIMP CURRY

Steps:

• For the Naan bread: Whisk the yeast and sugar into the water and allow to stand for a few minutes until foamy.
• Add 2½ cups flour and salt into the bowl of a stand mixer fitted with the dough hook attachment.
• Pour in the yeast mixture, yogurt and oil. Knead on low speed until the dough comes together. If the dough is very sticky add more flour.
• Allow to knead until the dough is soft and smooth. Cover with a damp tea towel and allow to rise for 1 hour.
• Once risen, break off small handfuls of the dough and roll out on a floured surface.
• Heat a large skillet then add the dough. Cover with a lid and allow to cook for 1-2 minutes until the dough is blistered. Carefully flip over and allow to cook for another 1-2 minutes on the other side.
• Remove from the pan and brush with melted butter.
• For the curry: Season the shrimp with salt and garam masala and toss well. Heat a tablespoon of oil in a large, deep frying pan and brown the shrimp on both sides. Remove and set aside.
• To make the sauce, melt the butter in the pan then add the onions. Cook until soft and translucent. Add the garlic, ginger and spices and cook for another 30 seconds.
• Add the stock, sugar, cream and lemon juice. Bring the sauce to a simmer then allow to cook for 7-10 minutes or until the sauce has reduced slightly. I prefer the sauce to be a little looser in consistency but you can thicken the sauce with cornstarch/corn flour if you prefer a thicker sauce.
• Once the sauce is the consistency you like, add the shrimp back in to the sauce and allow to cook for 1-2 minutes. Season to taste.
• Serve the curry with rice and naan bread.

THAI SHRIMP CURRY

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic, and green curry paste, and cook, stirring frequently, for 2 minutes more. Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.
• Note: For the shrimp, I recommend buying frozen shrimp labeled "shell split and deveined." Most shrimp are cleaned and flash frozen shortly after being caught, so the "fresh" shrimp you see in the seafood case at the supermarket are typically thawed frozen shrimp. Who knows how long they've been sitting there, so you're better off buying frozen shrimp and defrosting it yourself. Come dinnertime, all you have to do is run the shrimp under water to defrost, and then peel.

CURRY SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

QUICK SHRIMP CURRY

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion, apple and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in chicken stock, cream, curry powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Reduce heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with rice and, if desired, optional toppings.

AUTHENTIC AND EASY SHRIMP CURRY

Steps:

• Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
• Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.