CURRY SHRIMP
I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
INDIAN SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
SHRIMP CURRY WRAP
This is actually my hubby's recipe. It is super fast, easy and delicious! The grapes add a little sweetness and the celery add a little crunch. It's also versatile. You can substitute the shrimp with chicken or tofu. Enjoy!!!
Provided by Momma of two
Categories Lunch/Snacks
Time 10m
Yield 6 wraps, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the sour cream, mayo and curry spice together in medium bowl.
- Add rest of ingredients.
- Mix together.
- Roll up the rice and curry mixture in the tortilla wrap and enjoy!
Nutrition Facts : Calories 584, Fat 24.3, SaturatedFat 7.7, Cholesterol 92, Sodium 577, Carbohydrate 77.2, Fiber 2.6, Sugar 13.1, Protein 14.9
JAPANESE CURRY WITH SHRIMP
Japanese curry is a staple in most home kitchens, with the average family eating it two to three times a week. The dish can be found on restaurant menus, sold in train cars and especially served in school cafeterias. Traditional Japanese curry often makes chicken, carrots and potato the star of the show. This fresh take highlights juicy shrimp with a velvety, tomato-centric base but still relies on the unique blend of spices for that warm umami-rich flavor. Japanese curry is always served with fukujinzuke, a tasty pickled condiment that's quick to make.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 52
Steps:
- For the curry brick: Melt the butter in a small saucepan over medium-high heat. When the butter is nearly melted, turn the heat to low. Add the flour and cook, stirring constantly, until the paste turns light brown, about 3 minutes, being careful not to let it burn.
- Remove the skillet from the heat and stir in the curry powder. Pour the mixture into a heat-safe mold of your choosing, such as a mini loaf pan or cupcake cup. Use immediately in paste form or smooth the top and place in the freezer to set (at least 20 minutes). Unmold; you can use the brick immediately or refrigerate or freeze it (see Cook's Note).
- For the fukujinzuke: Combine the dried chile, soy sauce, mirin, rice vinegar, sake and sugar in a medium saucepan and bring to a boil over medium heat. Once boiling, add the daikon, beets, carrot, mushrooms, eggplant and ginger and bring back up to a simmer. Simmer for 2 minutes. Turn off the heat. Let stand for 2 minutes, then strain the vegetables through a fine-mesh sieve into a bowl, reserving the liquid. Fold in the cucumber.
- Return the liquid to the saucepan and bring it to a simmer again over medium heat. Remove from heat and let cool. Enjoy right away or transfer the pickled vegetables to a glass jar with a lid and pour the liquid over the vegetables. Stir with a spoon. Allow to cool to room temperature then cover and refrigerate until ready to serve. The flavor is best if refrigerated a day or two, but it can also be eaten right away.
- For the curry: Shell and devein the shrimp. Rinse and drain the shells and set aside. Make a dashi (broth) by heating 1 tablespoon of oil in a 5-quart Dutch oven over medium heat. Add the shrimp shells, 1 tablespoon minced ginger, 1 tablespoon minced garlic and the bay leaf. Cook, stirring often, for 2 minutes, being careful not to brown the mixture. Add the water and bring to a boil over high heat. Lower the heat and simmer until reduced by almost half (you want about 4 1/2 cups strained dashi), 20 to 30 minutes.
- Strain the broth through a fine-mesh sieve and discard the solids. You will have about 4 1/2 cups of dashi. This can be prepared a day ahead and refrigerated.
- To make the curry, pour the remaining 2 tablespoons oil into a large saucepan or 3 1/2-quart Dutch oven and heat over medium heat. Add the minced yellow onion, tomatoes, remaining 2 tablespoons ginger and remaining 2 tablespoons garlic. Cook until softened and lightly browned, about 4 minutes. Add 4 cups of the shrimp dashi and simmer 10 minutes. Add the soy sauce and sake and bring to a boil over medium heat. Cook until the liquid is reduced by a third, about 20 minutes.
- Add the curry brick to the pot, reduce the heat and simmer until the sauce thickens, about 15 minutes. The sauce should now have a velvety, thick but pourable consistency. If the sauce is too thick, stir in the remaining 1/2 cup dashi or water.
- Add the deveined, deshelled shrimp and mushrooms to the sauce. Stir to coat and simmer until the shrimp are just cooked through, about 3 minutes. Stir in the chile if using. Season with vinegar and salt and pepper to taste. Add the honey if you want the curry to be sweeter.
- Remove from the heat and serve over fresh-cooked rice or udon noodles and garnish with parsley and lemon wedges. Serve with a mound of fukujinzuke on the side.
- Wrap the cinnamon and allspice berries in a kitchen towel, then use a meat mallet to break into smaller pieces. Toast the whole spices by combining the cinnamon pieces, allspice berries pieces, coriander seeds, cumin seeds, fennel seeds, mustard seeds, peppercorns, fenugreek seeds, cloves, cardamom and bay leaf in a medium skillet over low heat. Cook until fragrant and the mustard seeds just begin to pop, about 2 minutes. Stir often and be careful not to burn the spices. Remove from the heat and set aside to cool.
- Place the toasted cooled spices, kombu and shiitake mushroom in a spice grinder or coffee grinder and grind on high for 30 seconds to 1 minute. Shake and tap the grinder a couple of times to ensure all spices are ground. Sift through a fine-mesh sieve into a bowl. Add the ground ginger, turmeric, paprika and cayenne and combine with a fork or a small whisk. Store the curry powder in an airtight container in a cool, dry place.
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.
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