Shrimp Curry My Dear Mudders Version Recipes

SHRIMP CURRY

Steps:

• About 30 minutes before serving, in blender or food processor, blend together yogurt through garlic on the ingredient list at medium speed until smooth.
• In a large skillet over medium heat cook shrimp in 3 Tbs hot oil until just tender, approximately 5 minutes, stirring constantly.
• Add more oil if necessary.
• Remove shrimp from skillet with a slotted spoon; set aside.
• In remaining oil (again add more if necessary), cook onion until tender, about 5 minutes.
• Stir in yogurt mixture.
• Heat to boiling, then reduce heat to low.
• Simmer 5 minutes or until the mixture is slightly thickened, stirring frequently.
• Return the shrimp to the skillet.
• Cook until heated through, about 3 minutes.

THAI SHRIMP CURRY WITH A KICK

Steps:

• Sprinkle shrimp with salt and cayenne pepper.
• Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
• Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
• Serve with a lime wedge and garnish with cilantro, if desired.

CURRIED BAKED SHRIMP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray.
• Layer shrimp in the bottom of the prepared pan.
• Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp.
• Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.