Indian Style Spicy Shrimp Recipes

Steps:

• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

Steps:

• Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until jalapeño is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric (if using) and cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.
• Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.

Steps:

• To make the masala: heat oil in a large frypan over medium heat.
• Add in onions and saute for about 20 minutes until deep golden brown.
• Add in garlic and all the spices; stir for about 1 minute; cool to lukewarm.
• Puree the tomatoes with juice and the yogurt in a processor until ALMOST smooth.
• Add in the onion mixture and puree just enough to combine.
• Season the masala with salt and pepper.
• At this point you can cover and refrigerate overnight.
• To make the shrimp: heat oil in a large skillet over medium heat.
• Add in shrimp and saute until partially cooked (about 2 minutes).
• Stir in coconut milk, cilantro, green onions, lemon juice and prepared marsala; simmer for about 2-3 minutes or until the shrimp is opaque in the center, stirring with a wooden spoon.
• Season with salt and pepper.
• Serve over basmati rice.

Steps:

• Heat oil in large skillet on medium-high heat. Add onions; cook and stir 2 min. or until crisp-tender. Stir in shrimp; cook 2 min., stirring occasionally.
• Add remaining ingredients except lemon juice; cook 3 min. or until shrimp turn pink.
• Drizzle with lemon juice.

Steps:

• Marinate shrimp in 1 1/2 T olive oil, curry powder, cumin, minced ginger, minced garlic, cayenne, and salt for 1/2 hour.
• Saute shallots in oil, in a heavy skillet over medium heat, stirring frequently, for about 2 minutes.
• Stir in tomato paste, water, and brown sugar. Bring to a simmer.
• Add shrimp mixture and cook until shrimp are just cooked through, 3-4 minutes.
• Sprinkle with cilantro, and serve with lemon or lime wedges and flat bread, or over rice.