GRILLED SKEWERED SHRIMP WITH APRICOT-CURRY GLAZE
For a special yet simple entrée, try these full-of-flavor kabobs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- In shallow glass or plastic dish, mix oil, preserves, vinegar, mustard, curry powder and garlic. Add shrimp; turn to coat with glaze. Cover and refrigerate 15 to 30 minutes.
- Heat coals or gas grill for direct heat. Remove shrimp from glaze; reserve glaze. On six 10- to 12-inch skewers, thread shrimp, leaving 1/4-inch space between each. (If using bamboo skewers, soak in water 30 minutes before using.)
- Cover and grill kabobs over medium heat 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm. Discard any remaining glaze.
- Place shredded lettuce on platter; arrange kabobs on top. Garnish with lemon wedges.
Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 105 mg, Fat 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 2 g, TransFat 0 g
APRICOT CURRY PRAWNS
Make and share this Apricot Curry Prawns recipe from Food.com.
Provided by Divinemom5
Categories Broil/Grill
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Combine all ingredients but shrimp,salt and pepper and garnish in bowl and stir to mix well.
- Add shrimp and toss well to coat.
- Arrange on aluminum foil lined baking sheet,sprinkle with salt and pepper.
- Broil until prawns become opaque and coating begins to bubble,about 4 minutes.
- Transfer to serving dish,pour remaining sauce over and garnish with cilantro if desired.
Nutrition Facts : Calories 339.3, Fat 13.6, SaturatedFat 7.5, Cholesterol 245.4, Sodium 1121, Carbohydrate 31.7, Fiber 0.7, Sugar 19.6, Protein 24
CURRY PRAWNS
Enjoy these Jamaican-inspired curry prawns made with coconut milk, tomatoes, chilli and plenty of spices for a flavour-packed dinner. Serve with rice
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h10m
Number Of Ingredients 17
Steps:
- Heat the oil in a frying pan over a low-medium heat. Add the onion and cook for 15 mins until soft and starting to caramelise, stirring regularly. Add the garlic, ginger, tomatoes and the chilli, if using. Turn the heat up to medium and cook for another 10 mins.
- Meanwhile, if you're using shell-on prawns, prepare them now. Remove the head and, using a pair of scissors, cut down the back of the shell until you reach the last segment of shell that's attached to the tail. Cut through the top layer of flesh on the back of each prawn so it's easy to remove the vein - loosen it from the body, then with your fingers as close to the tail as possible, pull gently to remove the vein completely. You can keep the heads and shells to make a stock.
- Mix the ground spices and tamarind paste with 2 tbsp water, then add to the onion mix. Cook for 5 mins until the spices are fragrant and most of the water has evaporated.
- Stir in the coconut milk and cook for 5-10 mins until reduced to a thick gravy, then tip in the prawns. Cook for 5 mins until they are just pink, then remove from the heat. Serve with rice.
Nutrition Facts : Calories 294 calories, Fat 21 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
SKEWERED SHRIMP WITH APRICOT CURRY GLAZE
Make and share this Skewered Shrimp With Apricot Curry Glaze recipe from Food.com.
Provided by mommyoffour
Categories < 60 Mins
Time 38m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix oil, preserves, vinegar, mustard, curry powder and garlic in shallow glass or plastic dish.
- Add shrimp, turning to coat with glaze.
- cover and refrigerate 15 to 20 minutes.
- heat grill.
- Remove shrimp from glaze; reserve glaze.
- Thread shrimp on six skewers, leaving space between each.
- Grill kabobs uncovered 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm.
- Discard any remaining glaze.
Nutrition Facts : Calories 209.4, Fat 8.9, SaturatedFat 1.3, Cholesterol 172.8, Sodium 193.8, Carbohydrate 8.2, Fiber 0.3, Sugar 3.8, Protein 23.4
APRICOT CURRY SHRIMP KABOBS
Plump, spicy-sweet, juicy shrimp are a perfect apperitif for a small gathering. Originally Charlie Trotter's recipe which called for his own Apricot Curry Sauce but I used Dancer's #24657 and it turned out deliciously!
Provided by Manami
Categories Vegetable
Time 1h14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Skewer the three shrimp and three tomatoes in an altering manner on each wooden skewer.
- Brush heavily with the apricot curry sauce and refrigerate for 1 hour before grilling.
- Season the shrimp and tomatoes with salt and pepper and place on preheated grill over moderate flame. Grill for 2 minutes on each side or until just cooked.
- Remove from the grill and brush once more with some of the apricot curry sauce and sprinkle with chopped cilantro.
- Use chopped apricots and cilantro leaves as a garnish on your serving platter.
Nutrition Facts : Calories 33, Fat 0.5, SaturatedFat 0.1, Cholesterol 31.9, Sodium 35.8, Carbohydrate 2.6, Fiber 0.6, Protein 4.7
CREAMY SALMON, PRAWN & ALMOND CURRY
Kids love a korma? This creamy salmon, prawn and almond curry will be a big hit with the whole family. Serve with poppadums or naan bread and mango chutney
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 40m
Yield Serves 3 (or 2 adults and 2 children)
Number Of Ingredients 17
Steps:
- Heat the oil in a pan and cook the onion for 8-10 mins until starting to soften, then stir in the garlic and cook for 1 min. Add the peppers, spices, tomato purée and a splash of water. Cook for 1-2 mins until the peppers soften.
- Add the almonds, stock cube and 500ml water to the pan, season and simmer for 10 mins. Stir in the cream. Cook the beans in a small pan of boiling water for 2 mins until just tender, then drain.
- When you're ready to eat, add the salmon to the sauce, simmer gently for 2-3 mins until the fish turns opaque, then add the prawns and cook for a further 1 min until they turn pink. Check the salmon is cooked through (it should easily flake when gently pressed with a knife). Remove from the heat and add a little lime juice. Serve scattered with the coriander, the beans with the rice and the lime wedges for squeezing over.
Nutrition Facts : Calories 784 calories, Fat 46 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 1.06 milligram of sodium
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