Shrimp In Tomato Cream Curry Sauce Recipes

SHRIMP IN TOMATO CREAM CURRY SAUCE

Shrimp in Tomato Cream Curry Sauce image

This is one of my adopted recipes, I did a little changing and the directions were hard to understand, this dish is slightly spicey and quite yummy, I would love for you to try it.

Provided by Dawnab

Categories Lunch/Snacks

Time 30m

Yield 7 serving(s)

Number Of Ingredients 9

Ingredients

1 lb linguine
10 ounces shrimp, peeled and de-veined
4 tablespoons extra virgin olive oil
1 tablespoon tomato paste
1 dried hot red chili pepper, crushed
1 cup heavy cream
1 tablespoon curry powder
1 large red bell pepper, seeded an diced
salt

Steps:

Cook spaghetti in a large pot of boiling salted water until al dente (cooked just right).
Meanwhile, medium heat olive oil in a heavy skillet or cast iron frying pan.
Add shrimp and and bell pepper and cook for 2 minutes, turning once.
In a separate skillet add cream, stir in tomato paste, curry powder, chili pepper and heat to a light boil.
Add shrimp, bell pepper and cook sauce for 2 minutes.
Drain pasta (do not rinse) and add it to the skillet containing the shrimp sauce.
Cook for 1 minute over medium heat, stirring lightly to mix.
Salt to taste.
Arrange this spaghetti recipe on a platter and serve with parmesan cheese and french bread.

STIR-FRIED SHRIMP IN AROMATIC TOMATO CREAM SAUCE

Stir-Fried Shrimp in Aromatic Tomato Cream Sauce image

Make and share this Stir-Fried Shrimp in Aromatic Tomato Cream Sauce recipe from Food.com.

Provided by pattikay in L.A.

Categories Asian

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon garam masala
1/2 teaspoon cumin
1/8-1/4 teaspoon cayenne
3 tablespoons chopped cilantro
1 fresh green chile, finely chopped
1 tablespoon lemon juice
7 ounces coconut milk, well stirred (or 7/8 cup cream)
3 tablespoons oil
1 teaspoon mustard seeds
3 garlic cloves, peeled and chopped
10 -15 curry leaves (optional)
1 1/4 lbs medium shrimp, peeled, deveined, washed and patted dry

Steps:

Make the sauce:.
Put the tomato paste in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 T water.
Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
The sauce can be made ahead and refrigerated for several hours.
Stir-fry:.
Put oil in wok or skillet and set over medium high heat. When oil is hot, put in the mustard seeds. As soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
Stir till garlic turns medium brown and put in the shrimp.
stir till the shrimp turns opaque most of the way through.
Add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. The shrimp should be completely opaque and cooked thorugh. Turn off heat.

CREAMY CURRY SHRIMP

Creamy Curry Shrimp image

"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

Ingredients

1/2 cup finely chopped onion
2 teaspoons butter
1/4 teaspoon curry powder
1 tablespoon all-purpose flour
1 tablespoon tomato paste
1/4 cup water
1/2 cup heavy whipping cream
1/4 teaspoon salt
Dash pepper
Dash hot pepper sauce
3/4 pound uncooked medium shrimp, peeled and deveined
Hot cooked pasta or rice
1 tablespoon minced fresh parsley

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 :

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