QUICK SHRIMP CURRY
I like to serve optional toppings, such as limes, coconut and green onions, in bowls on the table. That way everyone can take what they enjoy. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion, apple and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in chicken stock, cream, curry powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Reduce heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with rice and, if desired, optional toppings.
Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 171mg cholesterol, Sodium 544mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
CURRIED CELERY
This can be a hot vegetable course or a cold chutney!! Good with chicken, pork and shrimp. Excellent the following day with cold meats.
Provided by Tebo3759
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put celery in a saucepan and add boiling water to a 1/2 inch depth.
- Cover and boil 5 minutes (celery to remain crisp).
- Drain reserving cooking water and set celery aside.
- Saute apples and onion in butter in same pan until onion is transparent.
- Blend in cornstarch and curry powder, cook 2 minutes.
- Add 1/2 cup reserved water and cook 5 minutes.
- Add celery and pepper.
- Can be served hot or cold.
Nutrition Facts : Calories 46, Fat 1.2, SaturatedFat 0.7, Cholesterol 2.5, Sodium 48.4, Carbohydrate 9.2, Fiber 2.1, Sugar 5.4, Protein 0.7
CURRIED SHRIMP
If you like curry, you'll enjoy the rich flavor of this creamy shrimp mixture that is delicious served over rice. "I like to garnish it with bacon bits and chopped hard-cooked eggs," notes Sue Friend of Lynden, Washington.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve with rice.
Nutrition Facts : Calories 299 calories, Fat 18g fat (10g saturated fat), Cholesterol 218mg cholesterol, Sodium 817mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
OKRA SOUP WITH SHRIMP
This soup originated in West Africa. While you can add any protein to it, I like using shrimp because it pairs really well with the okra.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 10 servings
Number Of Ingredients 21
Steps:
- Make the shrimp broth: Peel and devein the shrimp; refrigerate the shrimp for the soup. Clean the shrimp shells under cold water, then transfer to a large pot. Add the carrots, celery, onions, butter, 1 1/2 teaspoons salt, the bay leaf and 10 cups water. Bring to a boil and cook 5 minutes, then reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the broth through a fine-mesh sieve. You will need 3 cups of the broth for the soup; reserve the rest for another use.
- Make the okra soup: Heat a large gumbo pot or dutch oven over medium-high heat. Add the olive oil, garlic, onion, bell pepper and 1 tablespoon butter and cook, stirring, until the vegetables soften, 5 to 6 minutes. Next, add the corn, lima beans and plum tomatoes and mix. Add the canned tomatoes and reserved 3 cups shrimp broth; stir, cover, bring to a simmer and cook for about 20 minutes.
- While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink, about 2 minutes per side. Add the okra, ground ginger and lemon juice and stir to mix; cook until the okra and shrimp are cooked through, about 3 minutes.
- Once the soup has simmered for 20 minutes, add the shrimp and okra mixture. Cover and cook for an additional 10 minutes. Stir the soup, then ladle into bowls or serve over rice.
CURRIED CARROT SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield Up to 6 (1 1/2 cup) servings
Number Of Ingredients 11
Steps:
- Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!
ROASTED TOMATO SOUP WITH CURRIED SHRIMP AND RICE
Provided by Molly O'Neill
Categories dinner, appetizer
Time 1h
Yield Four servings
Number Of Ingredients 13
Steps:
- Heat a grill until hot. Rub the shrimp with curry powder on both sides. Place the shrimp on metal skewers or wooden ones that have been soaked in water. Grill the shrimp until they turn opaque. Season with 1/4 teaspoon of the salt and pepper to taste. Set aside.
- Preheat the oven to 450 degrees. Rub the tomatoes with the olive oil and place in a roasting pan. Roast for 30 minutes, turning the tomatoes once. Pass the tomatoes through a food mill. Place in a saucepan over medium heat and stir in the rice, the grilled shrimp, the cumin, coriander, cinnamon, cayenne and the remaining salt. When the soup is heated through, ladle among 4 bowls. Sprinkle with cilantro and lemon rind. Serve immediately.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 2 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 1178 milligrams, Sugar 8 grams, TransFat 0 grams
CURRIED SHRIMP, RICE, AND OKRA SOUP
Deep flavors and an unusual combination.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h27m
Yield 10
Number Of Ingredients 21
Steps:
- Heat olive oil in a stockpot over medium-high heat. Add carrots, onion, red bell pepper, celery, ginger, and garlic; saute until carrots soften, about 5 minutes. Stir in curry powder, coriander, and cayenne pepper.
- Pour clam juice, tomatoes, and coconut into the stockpot. Bring to a boil; reduce heat to medium and simmer until tomatoes break down, about 20 minutes. Add shrimp. Cover and cook until opaque, about 10 minutes.
- Stir rice, okra, coconut milk, cilantro, honey, lime juice, and salt into the stockpot. Simmer until flavors combine, about 7 minutes.
Nutrition Facts : Calories 388.1 calories, Carbohydrate 35.2 g, Cholesterol 146.9 mg, Fat 19.3 g, Fiber 6.5 g, Protein 21.3 g, SaturatedFat 14.1 g, Sodium 904 mg, Sugar 10.9 g
KATHY'S CURRIED SHRIMP
This is a recipe I created when I had a craving for shrimp. It's simple yet has big flavor. I typically plan on 6 large shrimp per person, but you can adjust to your own preference. I like to serve this over wild rice with a nice salad on the side. I hope you enjoy. :-)
Provided by LifeIsGood
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet, med. to med. high heat.
- Add the green onions, green peppers, red peppers and mushrooms.
- Saute for approximately 4 minutes.
- Add 1/2 can of soup, curry (I use 1 t. but you can add up to 2 t. if you want the curry flavor to predominate), salt and pepper.
- Let sauce cook and thicken. (Approx. 5 minutes , you judge as to when the sauce thickens up for you.).
- Add shrimp.
- Add heavy cream. If it's too thick, you can add a little more heavy cream.
- Simmer for about 8 minutes, or until the shrimp is cooked through.
- Serve atop cooked wild rice (you can use white rice, if you prefer).
- Enjoy!
Nutrition Facts : Calories 391.6, Fat 36.5, SaturatedFat 22, Cholesterol 151.4, Sodium 423.4, Carbohydrate 10.4, Fiber 2.6, Sugar 3.8, Protein 8.2
CURRIED WINTER SOUP
A thick, delicious winter soup with the hearty rich flavors of squash, lentils and corn. Fragrant with bright spices like turmeric and cumin. This recipe makes for a thoroughly satisfying meal.
Provided by Sandy
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h30m
Yield 7
Number Of Ingredients 13
Steps:
- Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
- In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
- If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
- After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 28.6 g, Fat 3.6 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 571.7 mg, Sugar 4.6 g
CURRIED CITRUS SHRIMP
If you like spicy Indian food, this is a quick and satisfying meal that pairs well with basmati rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 12
Steps:
- Using a citrus zester or the small holes of a box grater, zest oranges. Squeeze juice of oranges into a small bowl. Set zest and juice aside.
- In a large bowl, combine half of the zest with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
- Heat 1 tablespoon olive oil in a large saute pan over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.
- Heat remaining tablespoon oil. Add onion, celery, oregano, and remaining 1 1/2 teaspoons curry powder; cook until onion is translucent, about 4 minutes. Add orange and tomato juices; cook until liquid starts to thicken, about 8 minutes.
- Return the shrimp to saute pan, and cook until heated through, about 2 minutes. Stir in the cream. Add the remaining orange zest; season with salt and pepper. Garnish with fresh oregano, and serve.
COLD CARROT-AND-MACE SOUP WITH CURRIED BARBECUED SHRIMP
Provided by Molly O'Neill
Categories dinner, project, appetizer
Time 1h
Yield Six servings
Number Of Ingredients 18
Steps:
- Place all the soup ingredients except the coconut milk and basil in a pot over medium heat. Bring to a boil and simmer for 35 to 45 minutes, until the carrots are tender. Cool. Stir in the coconut milk and place in a blender or food processor and process to make a fine puree. Chill.
- Toss together all the salad ingredients and marinate in the refrigerator for 2 to 8 hours, turning occasionally. Grill shrimps over white coals about 6 minutes per side. Cool. Peel and devein the shrimps and slice in half lengthwise.
- Ladle the soup into 6 bowls, add a few shrimps and garnish with the minced basil.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 10 grams, Sodium 1006 milligrams, Sugar 14 grams, TransFat 0 grams
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