Shrimp In Tomato Cream Curry Sauce Recipes

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SHRIMP IN CREAM SAUCE



Shrimp in Cream Sauce image

Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

2 tablespoons butter, melted
1/3 cup all-purpose flour
1-1/2 cups chicken broth
4 garlic cloves, minced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
2 teaspoons paprika
Salt and pepper to taste
2 pounds large uncooked shrimp, peeled and deveined
Hot cooked noodles or rice

Steps:

  • In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

SHRIMP IN TOMATO BASIL CREAM SAUCE



Shrimp in Tomato Basil Cream Sauce image

Provided by Amy @ The Blond Cook

Categories     Seafood

Time 15m

Number Of Ingredients 10

1 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt (more or less, to taste)
1/2 teaspoon freshly cracked black pepper (more or less, to taste)
2 tablespoons unsalted butter
1 tablespoon freshly minced garlic
1 cup heavy cream
1 (14.5-ounce) can diced tomatoes (undrained)
3/4 cup grated Parmesan cheese
1/4 teaspoon Italian seasoning
1/2 cup loosely packed chopped or julienned fresh basil

Steps:

  • Rinse shrimp and pat dry with a paper towel. Season with salt and pepper.
  • Melt butter in a large skillet over medium high heat. Add shrimp and cook for approximately 1-1/2 minutes on each side, or until shrimp have just turned pink on both sides. Transfer shrimp to a plate and set aside (leave any juices in the skillet).
  • In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
  • Add heavy cream and diced tomatoes with juices, Parmesan cheese and Italian seasoning. Stir well to combine.
  • Bring to a boil, then reduce heat to maintain a simmer. Simmer for 4-5 minutes, or until slightly thickened (stirring frequently).
  • Remove skillet from heat and add fresh basil. Stir to combine. Season cream sauce with additional salt and pepper, if desired.
  • Return shrimp to skillet. Serve over your favorite cooked pasta, if desired.

Nutrition Facts : Calories 433 calories, Sugar 4.2 g, Sodium 838.3 mg, Fat 32.1 g, SaturatedFat 20 g, TransFat 0.7 g, Carbohydrate 7.2 g, Fiber 0.9 g, Protein 31.1 g, Cholesterol 275.8 mg

CREAMY SHRIMP CURRY



Creamy shrimp curry image

This creamy shrimp curry is one of my go-to recipes when I want to impress. It's easy to make, always delicious and perfect served with homemade naan bread.

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 24

750 g (1½lbs) shrimp (peeled and deveined)
1 tsp salt
1 tsp Garam Masala
1 tbsp butter
1 onion (finely diced)
4 garlic cloves (minced)
2 tsp minced ginger
10 curry leaves ((optional))
1½ tbsp Garam Masala
½ tsp ground cardamom
½ tsp chilli powder
1 tsp turmeric
1 tsp sugar ((optional))
1 cup stock
1½ cups heavy / whipping cream
1-2 tsp lemon juice (to taste)
salt and pepper (to taste )
½ cup warm water
10 g (2tsp) instant yeast
1 tsp sugar
2½-3 cups flour
1 tsp salt
½ cup plain yogurt
1 tbsp vegetable oil

Steps:

  • For the Naan bread: Whisk the yeast and sugar into the water and allow to stand for a few minutes until foamy.
  • Add 2½ cups flour and salt into the bowl of a stand mixer fitted with the dough hook attachment.
  • Pour in the yeast mixture, yogurt and oil. Knead on low speed until the dough comes together. If the dough is very sticky add more flour.
  • Allow to knead until the dough is soft and smooth. Cover with a damp tea towel and allow to rise for 1 hour.
  • Once risen, break off small handfuls of the dough and roll out on a floured surface.
  • Heat a large skillet then add the dough. Cover with a lid and allow to cook for 1-2 minutes until the dough is blistered. Carefully flip over and allow to cook for another 1-2 minutes on the other side.
  • Remove from the pan and brush with melted butter.
  • For the curry: Season the shrimp with salt and garam masala and toss well. Heat a tablespoon of oil in a large, deep frying pan and brown the shrimp on both sides. Remove and set aside.
  • To make the sauce, melt the butter in the pan then add the onions. Cook until soft and translucent. Add the garlic, ginger and spices and cook for another 30 seconds.
  • Add the stock, sugar, cream and lemon juice. Bring the sauce to a simmer then allow to cook for 7-10 minutes or until the sauce has reduced slightly. I prefer the sauce to be a little looser in consistency but you can thicken the sauce with cornstarch/corn flour if you prefer a thicker sauce.
  • Once the sauce is the consistency you like, add the shrimp back in to the sauce and allow to cook for 1-2 minutes. Season to taste.
  • Serve the curry with rice and naan bread.

Nutrition Facts : Calories 351 kcal, Carbohydrate 9 g, Protein 40 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 513 mg, Sodium 2292 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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 :

SPICY SHRIMP PASTA IN GARLIC TOMATO CREAM SAUCE



Spicy Shrimp Pasta in Garlic Tomato Cream Sauce image

Italian-style pasta with spicy shrimp smothered in a homemade garlic tomato cream sauce. Easy shrimp pasta recipe that you can make at home any time with easy ingredients!

Provided by Julia

Categories     Main Course

Time 45m

Number Of Ingredients 14

2 tablespoons olive oil
1 pound shrimp (without shells, and deveined)
1/4 teaspoon crushed red pepper
1/4 teaspoon paprika
1/4 teaspoon salt
1 small onion (finely chopped)
4 garlic cloves (minced)
2 cups canned crushed tomatoes
1/4 cup water
1/2 cube chicken bullion ((I used Knorr))
1 tablespoon basil
1/4 teaspoon oregano (dried)
1/2 cup heavy cream
8 oz penne pasta ((for gluten free version, use brown rice penne))

Steps:

  • Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika and salt to cover every single shrimp. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. And, don't skimp on spices. Using spatula turn shrimp over to the other side and cook for about 2 more minutes.
  • Remove shrimp to a plate, being careful to leave all the oil in the skillet.
  • To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive oil that will have a nice reddish color from paprika and crushed red pepper. Cook for about 2 minutes, occasionally stirring, until onions soften.
  • Add crushed tomatoes and chicken bullion cube dissolved in 1/4 cup boiling water. Add basil and oregano, mix, bring to boil and reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit. Season with more red pepper and salt, if needed. In the end, while on simmer, add heavy cream, mix it in, and immediately remove from heat.
  • In the mean time, bring a large pot of water to boil and cook pasta al dente according to the package instructions. Drain.
  • Add back the cooked shrimp and cooked and drained pasta to the skillet with the sauce. Mix everything well to combine. Reheat on low simmer, if needed. Do not bring to boil or high heat as it might affect the sauce texture. Add more salt and pepper if necessary.
  • When serving, I like to sprinkle the top of pasta with just a touch of crushed red pepper.

Nutrition Facts : Calories 543 kcal, Carbohydrate 55 g, Protein 33 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 326 mg, Sodium 1205 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

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

INDIAN STIR-FRIED SHRIMP IN CREAM SAUCE (BHAGARI JHINGA)



Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga) image

This dish is not too spicy, and is very easy to make. It is best served over basmati rice.

Provided by DEBMCE4

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 4

Number Of Ingredients 16

1 tablespoon tomato paste
½ teaspoon salt
1 teaspoon white sugar
1 teaspoon garam masala
½ teaspoon ground cumin
⅛ teaspoon ground red pepper
3 tablespoons finely chopped fresh cilantro
1 fresh jalapeno pepper, chopped
1 tablespoon fresh lemon juice
1 cup coconut milk
3 tablespoons vegetable oil
1 teaspoon black mustard seed
3 cloves garlic, minced
1 ¼ pounds medium shrimp - peeled and deveined
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
  • Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 7.3 g, Cholesterol 216.1 mg, Fat 23.9 g, Fiber 1.5 g, Protein 25 g, SaturatedFat 12.7 g, Sodium 581.9 mg, Sugar 1.8 g

PASTA WITH SHRIMP IN TOMATO CREAM



Pasta with Shrimp in Tomato Cream image

Chicken stock, cream, vermouth, and sun-dried tomatoes thicken into a decadent sauce for this easy seafood pasta.

Provided by Colu Henry

Categories     Dinner     Pasta     Tomato     Milk/Cream     Shrimp     Seafood     Shellfish     Feta     Parsley     Basil     Garlic

Yield Serves 4

Number Of Ingredients 15

Kosher salt
3/4 pound fusilli
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
Freshly ground black pepper
3 scallions, thinly sliced (dark green portion kept separate)
3 cloves garlic, thinly sliced
1 cup heavy cream
1/2 cup chicken stock
1/2 cup dry vermouth
1/2 cup dry-packed sun-dried tomatoes, thinly sliced
1 tablespoon tomato paste
1 cup crumbled feta cheese
1/4 cup chopped flat-leaf Italian parsley
1/4 cup fresh basil chiffonade (see Cooks' Note)

Steps:

  • Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
  • While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl.
  • Add the white and light green slices of scallions (reserve the dark green slices for garnish) and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover.
  • Reduce the heat to medium. Stir in the cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more.
  • Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper.
  • Plate in bowls and garnish with the remaining basil and the scallion greens.

SHRIMP IN TOMATO CREAM CURRY SAUCE



Shrimp in Tomato Cream Curry Sauce image

This is one of my adopted recipes, I did a little changing and the directions were hard to understand, this dish is slightly spicey and quite yummy, I would love for you to try it.

Provided by Dawnab

Categories     Lunch/Snacks

Time 30m

Yield 7 serving(s)

Number Of Ingredients 9

1 lb linguine
10 ounces shrimp, peeled and de-veined
4 tablespoons extra virgin olive oil
1 tablespoon tomato paste
1 dried hot red chili pepper, crushed
1 cup heavy cream
1 tablespoon curry powder
1 large red bell pepper, seeded an diced
salt

Steps:

  • Cook spaghetti in a large pot of boiling salted water until al dente (cooked just right).
  • Meanwhile, medium heat olive oil in a heavy skillet or cast iron frying pan.
  • Add shrimp and and bell pepper and cook for 2 minutes, turning once.
  • In a separate skillet add cream, stir in tomato paste, curry powder, chili pepper and heat to a light boil.
  • Add shrimp, bell pepper and cook sauce for 2 minutes.
  • Drain pasta (do not rinse) and add it to the skillet containing the shrimp sauce.
  • Cook for 1 minute over medium heat, stirring lightly to mix.
  • Salt to taste.
  • Arrange this spaghetti recipe on a platter and serve with parmesan cheese and french bread.

SHRIMP WITH COCONUT-CURRY TOMATO SAUCE RECIPE



Shrimp with Coconut-Curry Tomato Sauce Recipe image

The shrimp are browned and simmered in a creamy coconut curry made with jalapenos and ginger for added spice. Serve it over rice for a filling dinner.

Provided by Zoe Ward

Categories     Curry

Time 30m

Yield 4

Number Of Ingredients 12

3 tbsp or canola peanut oil
1 medium onion
1 garlic clove
1 Jalapeno
½ tbsp minced fresh ginger
1½ tbsp mild curry powder
28 oz (1 can) Italian peeled tomatoes
14 oz (1 can) unsweetened coconut milk
1 tsp sugar
salt and freshly ground pepper
1¼ lbs shelled and deveined large shrimp
¼ cup very coarsely chopped cilantro

Steps:

  • In a medium saucepan, heat 2 tablespoons of the peanut oil until shimmering
  • Add the onion, garlic, jalapeño and ginger and cook over moderately high heat, stirring, until softened, about 5 minutes
  • Add the curry powder and cook until fragrant
  • Add the tomatoes and their juices, the coconut milk and sugar, season with salt and pepper and bring to a boil
  • Simmer over moderate heat, stirring occasionally, until slightly thickened, 15 minutes
  • In a large skillet, heat the remaining 1 tablespoon of peanut oil until almost smoking
  • Add the shrimp in a single layer and cook over moderately high heat, turning once, until lightly browned but not cooked through, about 2 minutes
  • Add the coconut-curry sauce to the skillet and simmer until it is thickened and the shrimp are just cooked through, 3 to 4 minutes
  • Stir in the cilantro and serve
  • Serve With: Steamed white or brown rice and lime wedges
  • Serve With: Steamed white or brown rice and lime wedges

Nutrition Facts : Carbohydrate 18.31g, Cholesterol 178.60mg, Fat 33.55g, Fiber 4.63g, Protein 23.95g, SaturatedFat 20.98g, ServingSize 4.00, Sodium 1,134.64mg, Sugar 0.00, UnsaturatedFat 6.12g

STIR-FRIED SHRIMP IN AROMATIC TOMATO CREAM SAUCE



Stir-Fried Shrimp in Aromatic Tomato Cream Sauce image

Make and share this Stir-Fried Shrimp in Aromatic Tomato Cream Sauce recipe from Food.com.

Provided by pattikay in L.A.

Categories     Asian

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 15

1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon garam masala
1/2 teaspoon cumin
1/8-1/4 teaspoon cayenne
3 tablespoons chopped cilantro
1 fresh green chile, finely chopped
1 tablespoon lemon juice
7 ounces coconut milk, well stirred (or 7/8 cup cream)
3 tablespoons oil
1 teaspoon mustard seeds
3 garlic cloves, peeled and chopped
10 -15 curry leaves (optional)
1 1/4 lbs medium shrimp, peeled, deveined, washed and patted dry

Steps:

  • Make the sauce:.
  • Put the tomato paste in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 T water.
  • Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
  • The sauce can be made ahead and refrigerated for several hours.
  • Stir-fry:.
  • Put oil in wok or skillet and set over medium high heat. When oil is hot, put in the mustard seeds. As soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
  • Stir till garlic turns medium brown and put in the shrimp.
  • stir till the shrimp turns opaque most of the way through.
  • Add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. The shrimp should be completely opaque and cooked thorugh. Turn off heat.

QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE



Quick Sauteed Shrimp in Tomato Garlic Sauce image

Provided by Sunny Anderson

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
3 scallions, finely chopped
3 cloves garlic, sliced into thin slivers
Salt and freshly ground black pepper
4 Roma tomatoes, seeded and chopped
1/4 cup clam juice
2 tablespoons fresh lemon juice
1/2 teaspoon sugar, optional
16 colossal shrimp, shelled and deveined with tail on (about 1 1/4 pounds)

Steps:

  • In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
  • Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.

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