SHRIMP IN A LIGHT CURRY SAUCE
Make and share this Shrimp in a Light Curry Sauce recipe from Food.com.
Provided by Julesong
Categories Very Low Carbs
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Shell and de-vein the shrimp; rinse well, pat dry, and set aside.
- In a skillet over medium heat, melt the butter; saute the onion for about 7 minutes.
- Add the red chile pepper and cook, stirring, for 1 minute.
- Add the shrimp, then season to taste with salt and freshly ground pepper.
- Cook, stirring often, about three minutes.
- Add the cardamom (1/2 tsp ground) and cumin and stir, then add the lime juice, sour cream, and yoghurt.
- Bring to a gentle boil, stirring, then remove from heat (you don't want to overcook the shrimp).
- Serve immediately, sprinkled with chopped coriander, with saffron rice.
Nutrition Facts : Calories 386.2, Fat 21.9, SaturatedFat 12.4, Cholesterol 303.8, Sodium 339.6, Carbohydrate 8.6, Fiber 0.5, Sugar 2.6, Protein 37.9
CURRIED SHRIMP IN PEANUT SAUCE
A Cooking Light recipes that says if peanut butter in the sauce is new to you, get ready for a tasty surprise. Recipe calls for fettuccine; however, you could definitely substitute brown rice or regular white rice.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor and process until smooth.
- Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; saute 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. Serve over pasta and sprinkle with cilantro.
Nutrition Facts : Calories 583.6, Fat 24.1, SaturatedFat 4.8, Cholesterol 262.8, Sodium 1424.7, Carbohydrate 53.6, Fiber 5.2, Sugar 6.2, Protein 40.3
CREAMY CURRY SHRIMP
"We really like the spicy flavor of this seafood dish," notes Collette Conlan of Burleson, Texas. "You can give it even more zip by increasing the amount of hot pepper sauce. If your family doesn't like the taste of curry, try substituting paprika instead."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in butter until tender. Sprinkle with curry powder; cook for 1 minute. Sprinkle with flour; stir until blended. Stir in tomato paste. Gradually stir in water; then cream. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add the salt, pepper and hot pepper sauce. Add shrimp; cook until shrimp turn pink, about 3 minutes. Serve with pasta. Sprinkle with parsley.
Nutrition Facts :
SHRIMP CURRY
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
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.
SHRIMP CURRY BUTTER SAUCE
Came up with this recipe 40 years ago when my kids were still small. Had a variety of condiments for everyone to choose and enjoy. This sauce is one I have used for so long that I just adapt it to whatever recipe I need a sauce.It is not a gravy as their is no milk, the main ingredient is butter. The condiments is whatever you...
Provided by KatheyJo Hickey-Van Otten
Categories Seafood
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Make the as directions say on package, or as I prefer, by browning the rice in a skillet with a little olive oil. When rice is slightly brown, turn down the heat to simmer and add enough water to rice to cover. Place laid on skillet and don't stir. Cook about 30 minutes.
- 2. Rice should be fluffy not sticky, when all the water has been cooked out. Add your salt and pepper at this point and set aside.
- 3. Wash the shrimp and put in pan with about two quarts of water. Cook on medium heat for about 15 minutes, then with a ladle with holes in it to drain, spoon out the shrimp. Save the shrimp broth for the sauce. Set aside.
- 4. Add butter to saucepan and melt it on medium heat. Little bit at a time, add flour to the butter and stir with a whisk. It will get thick and that is ok.
- 5. Pour the broth a cup at a time into the buttery mixture. Continue to whisk to smooth out the lumpy butter mixture. Turn heat down to simmer and finish adding the broth, whisking all the time. When the sauce is smooth, add the shrimp and stir it throughly. Add the curry, salt and pepper, stir. Cook about ten minutes more.
- 6. Place shrimp curry in a bowl to set on table. If make earlier in day, place in small crockpot an set on low. In a lazy susan or small bowls add each of the condiments. Put rice in bowl too and set on table. Enjoy!!!
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