Curried Cream Prawns Recipes

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PRAWN CURRY



Prawn Curry image

This is from a magazine dated September 1977 with a bit of adaption from us. If you don't want to peel prawns about 500 grams cooked prawn flesh will do (DO NOT use shrimp or small cocktail prawns). Have not included chill time. Can take about 45 minutes to peel prawns (that's what I've allowed in preparation time). Originally suggested that you accompany the prawns with rice, pappadoms, sliced pineapple and cucumber, coconut and chutney. We usually have rice and steam vegetables. SUGGESTION if your curry should turn out with a gritty taste then put about 1/2 to teaspoon sugar with your curry powder and cut it through or use a mortar and pestel (blenders/food processors are too big for such a small amount).

Provided by ImPat

Categories     Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 kg prawns (cooked)
1 cup cream
1/4 teaspoon salt
1 onion
2 garlic cloves
20 g butter
1 -2 tablespoon curry powder
2 tablespoons plain flour
2 cups hot chicken stock

Steps:

  • Shell and devein prawns.
  • Place prawns in a bowl and pour cream over, cover and chill for 1 hour.
  • Chop onion.
  • Crush garlic and add salt.
  • Melt butter in a heavy pan and saute onion and garlic over a low heat until onion is soft but not coloured.
  • Add curry power, still over low heat and cook for about 3 minutes to release aroma.
  • Sprinkle plain flour and continue cooking for 1 to 2 minutes.
  • Remove pan from heat and add chicken stock, whisking until smooth.
  • Return to a higher heat and cook until it boils and thickens.
  • Reduce heat and add prawns with the cream, stirring to mix well together and until prawns are heated through.

Nutrition Facts : Calories 439.1, Fat 26, SaturatedFat 14.6, Cholesterol 392, Sodium 1991.7, Carbohydrate 11.3, Fiber 1.1, Sugar 1.7, Protein 38.8

CREAMY COCONUT CURRY WITH SHRIMP



Creamy Coconut Curry with Shrimp image

My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.

Provided by Lori Lyn

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon butter
1 pound large shrimp, peeled and deveined
1 cup chopped onion
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
1 tablespoon curry powder
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt, or more to taste
1 cup chicken broth
1 cup coconut milk
hot cooked rice

Steps:

  • Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
  • Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
  • Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 35.7 g, Cholesterol 181.7 mg, Fat 16.7 g, Fiber 3.1 g, Protein 23.7 g, SaturatedFat 12.9 g, Sodium 594.6 mg, Sugar 3.7 g

CREAMY CURRY SHRIMP



Creamy Curry Shrimp image

"We really like the spicy flavor of this seafood dish," notes Collette Conlan of Burleson, Texas. "You can give it even more zip by increasing the amount of hot pepper sauce. If your family doesn't like the taste of curry, try substituting paprika instead."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 13

1/2 cup finely chopped onion
2 teaspoons butter
1/4 teaspoon curry powder
1 tablespoon all-purpose flour
1 tablespoon tomato paste
1/4 cup water
1/2 cup heavy whipping cream
1/4 teaspoon salt
Dash pepper
Dash hot pepper sauce
3/4 pound uncooked medium shrimp, peeled and deveined
Hot cooked pasta or rice
1 tablespoon minced fresh parsley

Steps:

  • In a large skillet, saute onion in butter until tender. Sprinkle with curry powder; cook for 1 minute. Sprinkle with flour; stir until blended. Stir in tomato paste. Gradually stir in water; then cream. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add the salt, pepper and hot pepper sauce. Add shrimp; cook until shrimp turn pink, about 3 minutes. Serve with pasta. Sprinkle with parsley.

Nutrition Facts :

CREAMY PRAWN CURRY



Creamy Prawn Curry image

Make and share this Creamy Prawn Curry recipe from Food.com.

Provided by tomoko matsunaga

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

500 g tiger shrimp
1 1/2 tablespoons lemon juice
3 tablespoons oil
1/2 onion, finely chopped
1/2 teaspoon ground turmeric
1 cinnamon stick (5 cm piece)
4 cloves
7 cardamom pods
5 indian bay leaves
2 cm gingerroot, grated
3 garlic cloves, chopped
1 teaspoon chili powder
50 g creamed coconut, mixed with
2/3 cup water or 2/3 cup coconut milk

Steps:

  • Peel and devein the prawns, leaving the tails intact.
  • Put them in a bowl, add the lemon juice, then toss together and leave the for 10 minutes.
  • Rinse the prawns under running cold water and pad dry with paper towels.
  • Heat the oil in a heavy based frying pan and fry the onion until lightly browned.
  • Add the turmeric, cinnamon, cloves cardamom, bay leaves, ginger and garlic, and fry for 1 minute.
  • Add the chili powder, creamed coconut or coconut milk, and salt, to taste, and simmer for 2 minutes.
  • Add the prawns, return to the boil, then reduce the heat and simmer for 5 minutes, or until the prawns are cooked through and the sauce is thick.

Nutrition Facts : Calories 322, Fat 21.2, SaturatedFat 9.6, Cholesterol 190, Sodium 197.9, Carbohydrate 7, Fiber 0.6, Sugar 0.8, Protein 26.4

CURRIED SHRIMP



Curried Shrimp image

If you like curry, you'll enjoy the rich flavor of this creamy shrimp mixture that is delicious served over rice. "I like to garnish it with bacon bits and chopped hard-cooked eggs," notes Sue Friend of Lynden, Washington.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 small onion, chopped
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1 teaspoon curry powder
1 package (1 pound) frozen uncooked small shrimp, thawed, peeled and deveined
1 cup sour cream
Hot cooked rice

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.

Nutrition Facts : Calories 299 calories, Fat 18g fat (10g saturated fat), Cholesterol 218mg cholesterol, Sodium 817mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

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