Shrimp Madras Recipes

INDIAN SHRIMP CURRY

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.

SHRIMP MADRAS

Steps:

• Place shrimp in a bowl. Add curry powder, garam masala, garlic, and oil; stir to coat.
• Heat a large skillet over high heat. Add shrimp and sear, shaking skillet, until they begin to turn pink, about 2 minutes. Whisk tomato paste into coconut milk and add to shrimp. Cook, stirring frequently, until sauce is reduced to a glaze and shrimp are cooked through, about 5 minutes. Sprinkle with salt and lemon juice; remove from heat.
• Spread watercress on a plate and top with shrimp. Serve immediately.

SHRIMP MADRAS

Steps:

• 1. Place the shrimp in a bowl. Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimps.
• 2. Heat a frying pan over high heat until very hot. Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimps. Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat.
• 3. Spread the watercress on a plate and mound the shrimps on top of it. Serve immediately.

EAST COAST SHRIMP AND LENTIL BOWLS

Steps:

• Place first 4 ingredients and 1 tablespoon garlic powder in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 17-20 minutes., Toss shrimp with seafood seasoning. In a large skillet, melt butter over medium-high heat. Add pepper flakes and remaining garlic powder; cook and stir 30 seconds. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Stir in lemon juice; remove from pan and keep warm., Add spinach and nutmeg to pan; cook and stir over medium-high heat until spinach is wilted. Remove from heat., To serve, divide lentils among 4 bowls. Top with shrimp, spinach and onion. Serve with lemon wedges.

MADRAS SHRIMP CURRY

Steps:

• Heat oil in a large, deep skillet until shimmering.
• Add onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown (about 7 minutes).
• Add ginger, garlic and curry and cook, stirring, until fragrant (about 2 minutes).
• Add coconut milk and stock and simmer over medium heat until reduced by 1/3 and thickened (about 8 minutes).
• Add shrimp, season with salt and cayenne and simmer over medium heat until the shrimp are pink and cooked through (about 5 minutes).
• Stir in the mint and lemon zest and serve in deep bowls over steamed rice.

MADHUR JAFFREY'S PRAWN (SHRIMP) CURRY

Steps:

• In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
• Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
• Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
• Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
• Serve while hot.