CURRY-COCONUT SHRIMP
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
- Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
- Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
- In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g
SHRIMP WITH COCONUT-CURRY TOMATO SAUCE
Recipe By: Grace Parisi
Categories shrimp with sauce coconut-curry tomato
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat 2 tablespoons of the peanut oil until shimmering. Add the onion, garlic, jalapeño and ginger and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the curry powder and cook until fragrant. Add the tomatoes and their juices, the coconut milk and sugar, season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until slightly thickened, 15 minutes.
- In a large skillet, heat the remaining 1 tablespoon of peanut oil until almost smoking. Add the shrimp in a single layer and cook over moderately high heat, turning once, until lightly browned but not cooked through, about 2 minutes. Add the coconut-curry sauce to the skillet and simmer until it is thickened and the shrimp are just cooked through, 3 to 4 minutes. Stir in the cilantro and serve.
- Serve With: Steamed white or brown rice and lime wedges.
SHRIMP WITH COCONUT-CURRY TOMATO SAUCE RECIPE
The shrimp are browned and simmered in a creamy coconut curry made with jalapenos and ginger for added spice. Serve it over rice for a filling dinner.
Provided by Zoe Ward
Categories Curry
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat 2 tablespoons of the peanut oil until shimmering
- Add the onion, garlic, jalapeño and ginger and cook over moderately high heat, stirring, until softened, about 5 minutes
- Add the curry powder and cook until fragrant
- Add the tomatoes and their juices, the coconut milk and sugar, season with salt and pepper and bring to a boil
- Simmer over moderate heat, stirring occasionally, until slightly thickened, 15 minutes
- In a large skillet, heat the remaining 1 tablespoon of peanut oil until almost smoking
- Add the shrimp in a single layer and cook over moderately high heat, turning once, until lightly browned but not cooked through, about 2 minutes
- Add the coconut-curry sauce to the skillet and simmer until it is thickened and the shrimp are just cooked through, 3 to 4 minutes
- Stir in the cilantro and serve
- Serve With: Steamed white or brown rice and lime wedges
- Serve With: Steamed white or brown rice and lime wedges
Nutrition Facts : Carbohydrate 18.31g, Cholesterol 178.60mg, Fat 33.55g, Fiber 4.63g, Protein 23.95g, SaturatedFat 20.98g, ServingSize 4.00, Sodium 1,134.64mg, Sugar 0.00, UnsaturatedFat 6.12g
COCONUT CURRY SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
- Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
- Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!
THAI SEARED SHRIMP WITH TOMATO, BASIL AND COCONUT
Serve adventurous Thai restaurant fare in less than 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
- Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.
- Serve over rice.
Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 160 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 7 g, TransFat 0 g
SHRIMP IN TOMATO CREAM CURRY SAUCE
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
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.
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- In a medium saucepan, heat 2 tablespoons of the peanut oil until shimmering. Add the onion, garlic, jalapeño and ginger and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the curry powder and cook until fragrant. Add the tomatoes and their juices, the coconut milk and sugar, season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until slightly thickened, 15 minutes.
- In a large skillet, heat the remaining 1 tablespoon of peanut oil until almost smoking. Add the shrimp in a single layer and cook over moderately high heat, turning once, until lightly browned but not cooked through, about 2 minutes. Add the coconut-curry sauce to the skillet and simmer until it is thickened and the shrimp are just cooked through, 3 to 4 minutes. Stir in the cilantro and serve.
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