CORIANDER-CURRY SHRIMP
It's like a trip to the Caribbean with this delicious dish. : )
Provided by Daily Inspiration S
Categories Seafood
Time 50m
Number Of Ingredients 13
Steps:
- 1. in a 6-8 qt. pan, cook vermicelli in about 4 qts. boiling water until al dente - 8 to 10 minutes; or cook according to package instructions. Drain well and tranfer to a rimmed platter; and keep warm. While pasta is cooking - stir together pineapple-coconut juice and cornstarch until blended; set aside.
- 2. Heat oil in a wide non-stick frying pan or work over medium high heat. When oil is hot, add onion, garlic and 2 tbsp. water. Stir-fry until liquid has evaporated and onion is soft and beginning to brown (about 5 minutes). Add curry powder, coriander and red pepper to pan; stir to blend. Immediately add shrimp and stir-fry for 2 minutes.
- 3. Stir cornstarch mixture well; pour into pan. Stir until sauce is bubbly and shrimp are just opague in center; cut to test, cook 1-2 minutes more. Add parsley (or cilantro) and mix gently but thoroughly.
- 4. Spoon shrimp mixture over pasta; garnish with lime wedges. Season with salt.
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 CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 4 to 6 main course servings
Number Of Ingredients 19
Steps:
- In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato, coconut milk, and cook, stirring, until the oil separates from the sauce and there is a distinctive frying sound as the sauce begin to "refry", about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until the liquid has thickened, about 6 minutes. Add shrimp, cover, and bring to a simmer and cook until just cooked through, about 5 minutes. Stir in the coriander and lime juice. Transfer to a serving bowl and serve with rice.
CORIANDER-CURRY SHRIMP
Another recipe from my Sunset cookbook. This pineapple/coconut flavored stirfry shrimp curry is served over vermicelli noodles. Sounds simple, yet flavorful.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 6-8 quart pan, cook vermicelli in about 4 quarts boiling water until just tender to bite (8-10 minutes); or cook according to package directions. Drain well, transfer to a warmed rimmed platter; and keep warm.
- While pasta is cooking, in a small bowl, stir together pineapple-coconut juice and cornstarch until blended; set aside. Heat oil in a wide non-stick frying pan or wok over medium-high heat. When oil is hot, add onion, garlic and 2 tablespoons water. Stir-fry until liquid has evaporated and onion is soft and beginning to brown (about 5 minutes). Add curry powder, coriander, and red pepper to pan; stir to blend. Immediately add shrimp and stir-fry for 2 minutes. Stir cornstarch mixture well; pour into pan. Stir until sauce is bubbly and shrimp are just opaque in center; cut to test, cook 1-2 more minutes. Add parsley and mix gently but thoroughly. Spoon shrimp mixture over pasta; garnish with lime wedges. Season with salt.
Nutrition Facts : Calories 390, Fat 3.4, SaturatedFat 0.5, Cholesterol 143, Sodium 649.7, Carbohydrate 62.3, Fiber 3.6, Sugar 3.1, Protein 25.9
CURRIED GRILLED JUMBO SHRIMP
Provided by Molly O'Neill
Categories dinner, main course
Time 2h30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Use scissors to cut down the back of the shrimp, through the shell, to remove the vein. Gently loosen the shell around the shrimp, but keep it in place. Set aside. In a mortar, pound the garlic and chilies to a coarse paste (or use a mini food processor or chop to a paste with a knife). Add the sugar and salt and pound or chop to a finer paste. Stir in the coriander, curry and oil.
- Gently pull open the shell of each shrimp and, dividing the coriander paste evenly, push some of it down the back of the shrimp where the vein was and under the shell a bit. Close up the shell around the shrimp. Marinate at room temperature at least 2 hours or, covered, in the refrigerator up to 4 hours.
- Preheat a grill or broiler. Grill or broil the shrimp until the shells are charred on one side and the shrimp is cooked halfway through, about 3 minutes. Turn and cook on the other side for 1 to 3 minutes. Serve immediately with the rice.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 6 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 1 gram, Sodium 972 milligrams, Sugar 3 grams, TransFat 0 grams
CURRY-CORIANDER SHRIMP
This may sound a little weird but the combination is delicious! I love this dish and everyone that I've made it for has loved it too.
Provided by natalie.navejar
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to directions (it helps for it not to stick together if you put a little oil in the water--my boyfriend taught me that trick).
- In a wide frying pan, combine oil, garlic, onion and 2 tbsp water. Cook over high heat until liquid has evaporated and onions are soft and a little brown (about 3-5 minutes).
- To the onions,stir in curry, coriander and cayenne pepper. Add shrimp and cook stirring often, approx 3 minutes.
- Mix coconut with all-purpose flour and add to shrimp.
- Add pineapple juice and continue to cook, stirring until sauce comes to a boil and shrimp is done. Stir parsley in and season to taste with salt.
- Drain pasta well, pour onto platter or individual plates. spoon shrimp and sauce over pasta. Garnish with lime wedges (lime not just for garnish, the dish tastes awesome when you squeeze the lime on the pasta).
Nutrition Facts : Calories 680.5, Fat 9.1, SaturatedFat 2.9, Cholesterol 259.2, Sodium 275.6, Carbohydrate 106.9, Fiber 14.6, Sugar 8.4, Protein 44.4
AUTHENTIC AND EASY SHRIMP CURRY
This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.
Provided by Anonymous
Categories World Cuisine Recipes Asian Indian
Yield 5
Number Of Ingredients 13
Steps:
- Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
- Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 4.9 g, Cholesterol 276.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 30.6 g, SaturatedFat 2.2 g, Sodium 734 mg, Sugar 1.9 g
MALAYSIAN SHRIMP CURRY
This shrimp curry over basmati rice incorporatesthe bright-yellow spice turmeric, as domany curries; coconut milk and tamarindgive it a distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 16
Steps:
- Finely grind coriander, cumin, and peppercorns in a coffee or spice grinder; transfer to a bowl. Stir in paprika, cayenne, and turmeric. Process ginger, garlic, and 1/4 cup water in a food processor until smooth; stir into spices.
- Heat oil in a large Dutch oven over medium-high heat until hot but not smoking. Add onion; cook, stirring often, until translucent, about 5 minutes. Add spice paste; cook, stirring, 2 minutes. Add 1 1/4 cups water; bring to a simmer.
- Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes.
- Stir in the shrimp and basil, and simmer, stirring occasionally, until shrimp are cooked through, about 8 minutes. Serve immediately over rice.
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