Curried Shrimp With Peanuts Recipes

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INDIAN SHRIMP CURRY



Indian Shrimp Curry image

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

Provided by Jacqueline B

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 4

Number Of Ingredients 13

2 tablespoons peanut oil
½ sweet onion, minced
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 ½ teaspoons ground turmeric
1 teaspoon paprika
½ teaspoon red chili powder
1 (14.5 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 teaspoon salt
1 pound cooked and peeled shrimp
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g

CURRIED SHRIMP IN PEANUT SAUCE



Curried Shrimp in Peanut Sauce image

A Cooking Light recipes that says if peanut butter in the sauce is new to you, get ready for a tasty surprise. Recipe calls for fettuccine; however, you could definitely substitute brown rice or regular white rice.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces fettuccine, uncooked
2/3 cup reduced-sodium fat-free chicken broth
1/2 cup creamy peanut butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
1 piece fresh ginger, peeled and thinly sliced (1/2 inch piece)
1 tablespoon olive oil
1 1/2 cups green onions, sliced
2 teaspoons curry powder
1 1/2 teaspoons garlic, minced
1 1/2 lbs large shrimp, peeled and deveined
2 tablespoons fresh cilantro, chopped

Steps:

  • Cook pasta according to package directions, omitting salt and fat.
  • While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor and process until smooth.
  • Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; saute 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. Serve over pasta and sprinkle with cilantro.

Nutrition Facts : Calories 583.6, Fat 24.1, SaturatedFat 4.8, Cholesterol 262.8, Sodium 1424.7, Carbohydrate 53.6, Fiber 5.2, Sugar 6.2, Protein 40.3

SHRIMP WITH PEANUTS



Shrimp With Peanuts image

Provided by Moira Hodgson

Categories     dinner, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 pound medium shrimp
2 teaspoons coarse salt
1 teaspoon cornstarch
1 egg white
1 teaspoon black bean paste with chili (see note)
1 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons dry sherry
2 tablespoons sesame oil
2 cups peanut oil
1/2 cup raw unsalted peanuts
3 scallions, chopped
2 cloves garlic, minced

Steps:

  • Shell the shrimp, rinse them and place them in a bowl. Sprinkle with coarse salt and add cold water to cover. Leave for at least five minutes.
  • Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
  • Rinse the shrimp, drain well and coat with the egg white. Leave to marinate for 10 to 15 minutes.
  • Meanwhile, combine the black bean paste with chili, the soy sauce, sugar, sherry and sesame oil in a small bowl. Mix well and set aside.
  • Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds - just enough to turn them opaque. Stir them with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove the shrimp with a slotted spoon and drain them on paper towels. (The oil can be reused twice, with seafood.)
  • Pour off all but a tablespoon of oil. Add the peanuts and fry, stirring frequently until golden. Remove with slotted spoon. All these steps can be prepared in advance.
  • Add the scallions and garlic to the oil and cook for one minute, stirring. Add the black bean-sherry mixture and stir well. Add the peanuts and the shrimp, just long enough to heat through. Serve immediately.

Nutrition Facts : @context http, Calories 1231, UnsaturatedFat 98 grams, Carbohydrate 8 grams, Fat 125 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 21 grams, Sodium 932 milligrams, Sugar 2 grams, TransFat 0 grams

CURRIED SHRIMP WITH PEANUTS



CURRIED SHRIMP WITH PEANUTS image

Categories     Shellfish

Yield 4-6

Number Of Ingredients 13

2 tablespoons butter
1 tablespoon all-purpose flour
2 teaspoons curry powder
3/4 cup milk
3/4 cup chicken broth
1/3 cup ketchup
1 tablespoon grated fresh ginger
1/2 jalapeño pepper, seeded and chopped
1/4 teaspoon dried crushed red pepper (optional)
2 1/2 pounds peeled large, raw shrimp, deveined
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
Toppings: salted cocktail peanuts, bean sprouts, toasted unsweetened flaked coconut, cilantro

Steps:

  • Melt butter in a heavy saucepan over low heat; whisk in flour and curry powder until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk, next 4 ingredients, and, if desired, dried crushed red pepper. Increase heat to medium, and cook, whisking constantly, 5 to 6 minutes or until mixture is thickened and bubbly. Stir in shrimp, lime juice, and salt. Reduce heat to medium-low, and cook, stirring often, 5 minutes or just until shrimp turn pink. Serve with desired toppings.

CURRIED RICE WITH SHRIMP



Curried Rice With Shrimp image

One-pot cooking helps heighten flavor. In this recipe, rice, carrots, and shrimp simmer in delicious curry seasoning.

Provided by JackieOhNo

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 garlic cloves, chopped
2 teaspoons curry powder
1 cup long-grain white rice
kosher salt and pepper
1 1/2 lbs large shrimp, peeled and deveined
1/2 cup fresh basil

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
  • Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
  • Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
  • Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

Nutrition Facts : Calories 354, Fat 5.7, SaturatedFat 0.8, Cholesterol 214.9, Sodium 991.1, Carbohydrate 46.2, Fiber 2.5, Sugar 3.1, Protein 27.6

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