Shrimp Curry And Condiments Recipes

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THAI SHRIMP CURRY



Thai Shrimp Curry image

In this quick Thai-style shrimp curry, plump shrimp are simmered in a coconut sauce infused with aromatics and green curry paste.

Provided by Jennifer Segal

Categories     Dinner

Time 25m

Yield 4 - 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1 small yellow onion, thinly sliced
⅓ cup thinly sliced scallions, white and green parts, from 4-5 scallions
2 cloves garlic, minced
2½ tablespoons Thai green curry paste
1 (14-ounce) can coconut milk
¼ cup water
2 tablespoons fish sauce
1 tablespoon dark or light brown sugar
2 pounds large, extra large (26-30 per lb) or jumbo (21-25 per lb) shrimp, peeled and deveined (see note), thawed if frozen
Juice of 1 lime (about 2 tablespoons), plus more lime wedges for serving
¼ cup chopped fresh cilantro, Thai basil, or Italian basil (or a combination)

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic, and green curry paste, and cook, stirring frequently, for 2 minutes more. Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.
  • Note: For the shrimp, I recommend buying frozen shrimp labeled "shell split and deveined." Most shrimp are cleaned and flash frozen shortly after being caught, so the "fresh" shrimp you see in the seafood case at the supermarket are typically thawed frozen shrimp. Who knows how long they've been sitting there, so you're better off buying frozen shrimp and defrosting it yourself. Come dinnertime, all you have to do is run the shrimp under water to defrost, and then peel.

Nutrition Facts : Calories 299, Fat 18 g, Carbohydrate 10 g, Protein 23 g, SaturatedFat 13 g, Sugar 3 g, Fiber 1 g, Sodium 1372 mg, Cholesterol 191 mg

COCONUT SHRIMP CURRY



Coconut Shrimp Curry image

This Coconut Shrimp Curry features delicious shrimp in a coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, made all in one pot and packs tons of flavor!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 25m

Number Of Ingredients 18

1 pound extra-large shrimp (peeled and deveined)
¼ teaspoon salt
¼ teaspoon black pepper (freshly ground )
¼ teaspoon cayenne pepper
2 tablespoon lemon juice
1 tablespoon coconut oil
1 medium onion (chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
½ teaspoon black pepper (freshly ground )
½ teaspoon salt (or to taste)
½ teaspoon turmeric
2 teaspoon ground coriander
1 teaspoon curry powder
14½ ounce diced tomatoes
13½ ounce coconut milk
2 tablespoon cilantro (for garnish (or parsley))
cooked rice for serving

Steps:

  • In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  • While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
  • Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
  • Serve over hot rice and garnish with cilantro or parsley.

Nutrition Facts : Calories 258 kcal, Carbohydrate 12 g, Protein 3 g, Fat 24 g, SaturatedFat 21 g, Sodium 598 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving, UnsaturatedFat 2 g

SHRIMP CURRY (MY DEAR MUDDER'S VERSION)



Shrimp Curry (My Dear Mudder's Version) image

Don't remember the first time I had this as a kid, but after my mother made it once, it became my requested dish every birthday. Serve with shredded sweet coconut, chopped dry-roasted peanuts, pineapple tidbits, raisins, chopped bacon, chutney, chopped egg, or chopped tomato. Because this recipe calls for condiments of choice, every plate will be customized and taste a bit different by all at the table.

Provided by Daix

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 6

Number Of Ingredients 12

5 tablespoons butter
½ cup minced yellow onion
2 ½ teaspoons curry powder
½ cup all-purpose flour
1 ½ teaspoons white sugar
1 ¼ teaspoons salt
¼ teaspoon ground ginger
2 cups milk
1 cup chicken broth
1 ½ pounds cooked medium shrimp, shelled and deveined
1 teaspoon lemon juice
4 cups cooked rice

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes. Add flour, sugar, salt, and ginger; stir until completely incorporated.
  • Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. about 5 minutes.
  • Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice.
  • Spread 2/3 cup cooked rice into a ring on a dinner plate. Spoon about 1 cup shrimp curry mixture into the center of the rice ring. Repeat with remaining rice and shrimp curry. Add condiments as desired.

Nutrition Facts : Calories 421.5 calories, Carbohydrate 43.4 g, Cholesterol 253.3 mg, Fat 13 g, Fiber 1.2 g, Protein 30.7 g, SaturatedFat 7.6 g, Sodium 842.5 mg, Sugar 4.5 g

SHRIMP CURRY



Shrimp Curry image

Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup finely chopped onion
1-1/2 teaspoons curry powder
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 cup fat-free milk
1 pound uncooked medium shrimp, peeled and deveined
3/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground ginger
1/2 teaspoon lemon juice
2 cups hot cooked rice

Steps:

  • In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.

Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

CURRY SHRIMP



Curry Shrimp image

I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
1 teaspoon curry powder
1/3 cup fat-free plain Greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

SHRIMP CURRY BUTTER SAUCE



Shrimp Curry Butter Sauce image

Came up with this recipe 40 years ago when my kids were still small. Had a variety of condiments for everyone to choose and enjoy. This sauce is one I have used for so long that I just adapt it to whatever recipe I need a sauce.It is not a gravy as their is no milk, the main ingredient is butter. The condiments is whatever you...

Provided by KatheyJo Hickey-Van Otten

Categories     Seafood

Time 1h5m

Number Of Ingredients 9

1 lb shrimp-already deveined
1 c butter-melted,add 1/2 flour
1 tsp salt and pepper
2 qt shrimp broth
1 tsp curry powder
1/2 tsp black pepper
1 lb rice- any kind
CONDIMENTS:
2 c each of coconut, boiled eggs, your choice of nuts, pineapple, peas, kernel corn, various onions, cheeses, mushrooms, black or green olives, and whatever else you want

Steps:

  • 1. Make the as directions say on package, or as I prefer, by browning the rice in a skillet with a little olive oil. When rice is slightly brown, turn down the heat to simmer and add enough water to rice to cover. Place laid on skillet and don't stir. Cook about 30 minutes.
  • 2. Rice should be fluffy not sticky, when all the water has been cooked out. Add your salt and pepper at this point and set aside.
  • 3. Wash the shrimp and put in pan with about two quarts of water. Cook on medium heat for about 15 minutes, then with a ladle with holes in it to drain, spoon out the shrimp. Save the shrimp broth for the sauce. Set aside.
  • 4. Add butter to saucepan and melt it on medium heat. Little bit at a time, add flour to the butter and stir with a whisk. It will get thick and that is ok.
  • 5. Pour the broth a cup at a time into the buttery mixture. Continue to whisk to smooth out the lumpy butter mixture. Turn heat down to simmer and finish adding the broth, whisking all the time. When the sauce is smooth, add the shrimp and stir it throughly. Add the curry, salt and pepper, stir. Cook about ten minutes more.
  • 6. Place shrimp curry in a bowl to set on table. If make earlier in day, place in small crockpot an set on low. In a lazy susan or small bowls add each of the condiments. Put rice in bowl too and set on table. Enjoy!!!

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 10

1/2 pound extra-large shrimp, peeled and deveined
Salt and black pepper
1/2 cup vegetable oil
2 tablespoons curry powder
1/2 diced onion
2 cups coconut milk
1/2 cup mixed diced bell pepper (green, red and yellow)
1 clove garlic, finely chopped
1 tablespoon dry jerk seasoning
Cooked rice, for serving

Steps:

  • Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
  • Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
  • Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.

SHRIMP CURRY WITH RICE



Shrimp Curry with Rice image

Categories     Onion     Rice     Appetizer     Sauté     Shrimp     Curry     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
1 1/4 pounds uncooked large shrimp, peeled, deveined
1 cup chopped onion
1 tablespoon curry powder
3/4 cup whipping cream
3/4 cup bottled clam juice
3 tablespoons mango chutney
Cooked white rice
Chopped green onions

Steps:

  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and sauté until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add remaining 1 tablespoon butter to skillet. Add onion and sauté 3 minutes. Sprinkle with curry powder. Stir until onion is tender, about 1 minute longer. Add cream, clam juice and chutney. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 8 minutes. Return shrimp and any collected juices to skillet. Cook until shrimp are just opaque in center, about 1 minute longer.
  • Spoon rice onto plates. Top with shrimp, sauce and green onions.

SHRIMP CURRY AND CONDIMENTS RECIPE



Shrimp Curry and Condiments Recipe image

Provided by knox_bh01

Number Of Ingredients 23

CONDIMENTS
peanuts chopped
cucumber remove seeds & chop
egg yolks chopped
egg whites chopped
green pepper chopped
onions chopped
bacon cooked and chopped
tomatoes pitted and sliced
coconut shredded
chutney
bananas sliced
jelly (black raspberry or black cherry)
raisins
ginger crystals
CURRY
4 tablespoons butter
1 tablespoon onion finely chopped
4 tablespoons curry powder
4 tablespoons flour
3 cups chicken broth
shrimp
1 cup cream

Steps:

  • CONDIMENTS: Prepare each condiment as indicated and place in its own serving bowl. (Except for the sliced bananas which I put on a small plate, all other condiments are served in very small bowls.) CURRY: Saute onions in butter. Mix curry powder and flour together. Add to the pan and stir until smooth. Add chicken broth and heat until thickened (adding cornstarch, if necessary). Add shrimp and cook until done. Immediately before serving, add cream, and stir until blended.

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

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