Shrimp With Yogurt And Fresh Coriander Sauce Recipes

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook until golden (about 30 seconds), stirring constantly.
• Stir in water, cumin, coriander, and turmeric. Cover, reduce heat, and simmer 7 minutes.
• Add shrimp and cook 3 minutes.
• Combine flour, sugar, salt, and yogurt in a small bowl and stir with a whisk.
• Stir the yogurt mixture into shrimp mixture. Cover and cook 4 minutes or until shrimp are done. Stir in onions.

Steps:

• Shell and devein the shrimp. Rinse well and drain. Pat dry.
• Combine the yogurt, cayenne, garlic, turmeric, salt, cumin and caraway seeds in a bowl. Add the shrimp and blend well. Cover and refrigerate until ready to use.
• Heat the oil in a large nonstick skillet. Add the mushrooms and salt and cook, stirring, 2 minutes. Add the shrimp mixture and coriander and cook, stirring gently, until the shrimp change color, about 2 to 3 minutes. Do not overcook. Serve hot.

Steps:

• Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
• Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
• Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
• Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.

Steps:

• Shell and devein the shrimp.
• Cut the red pepper into 1/2-inch cubes.
• Slice the green pepper into 1 1/2-inch-long strips.
• Heat the butter in a large nonstick skillet. Add the shrimp, salt, pepper and paprika. Stir with a wooden spatula. When the shrimp become pink (they should take 2 to 3 minutes), remove them with a slotted spoon, leaving the cooking liquid in the pan.
• In the same skillet, add the red and green peppers, shallots, garlic, salt and pepper. Cook, stirring, about 3 to 4 minutes over medium-high heat. Add the Cognac, shrimp and any juices that have accumulated. Cook over medium heat for 2 minutes more.
• Add the sour cream and the yogurt. Blend well and check for seasoning. Add the chopped coriander, and bring to a simmer for about 30 seconds. Do not boil, or the sauce will separate. Serve immediately.

Steps:

• In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
• Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
• Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.