Alaskan Curried Shrimp Recipes

Steps:

• Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.
• Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray.
• Layer shrimp in the bottom of the prepared pan.
• Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp.
• Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.

Steps:

• Melt butter with curry, onion, and ginger and cook until onion begins to soften.
• Add the flour and stir to combine with butter.
• Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
• Bring to a simmer and add the shrimp.
• Simmer until the shrimp is cooked.
• Serve over rice.

Steps:

• Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
• Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
• Add sour cream and lime juice to skillet; stir to combine. Serve hot.

Steps:

• Sprinkle potato pieces with 1 tbsp water; microwave, covered, until fork-tender, 3 minutes. Heat oil and curry powder in a large skillet over medium heat. Cook onion until soft, 3 to 4 minutes. Push onion to side of skillet. Add shrimp; cook 2 minutes per side. Stir in potatoes and bell pepper; cook until pepper softens, 1 to 2 minutes. Add mango, coconut milk, fish sauce, sriracha and sugar. Simmer 2 minutes. Remove from heat; add basil.

Steps:

• Put water on to boil for potatoes in covered pot.
• Scrub and halve potatoes but do not peel, and boil them in covered pot, about 15 minutes.
• Meanwhile, heat oil and saute onion, cumin, coriander, turmeric, cayenne and black pepper in hot oil.
• When onions begin to soften add peas and break up.
• When potatoes are cooked, drain and quarter and add to peas and onions along with shrimp and yogurt. Heat shrimp and yogurt through but do not allow to boil or yogurt will separate.
• Chop mint or fresh coriander.
• Serve shrimp mixture with sprinkling of mint or coriander.

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve with rice.