Curried Ground Shrimp And Noodles Recipes

SINGAPORE NOODLE CURRY SHRIMP

Steps:

• Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
• In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

CURRY NOODLES WITH SHRIMP AND COCONUT

Steps:

• Cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. Keep a pot of boiling water on stove for reheating noodles later.
• Toast coriander seeds, cumin seeds, fennel seeds and allspice berries in a dry pan over medium heat until fragrant, then grind in a spice mill or with a mortar and pestle.
• Put coconut oil in a wide skillet over medium heat. Add onions and cook until softened, about 5 to 8 minutes. Add lemongrass, garlic and ginger to softened onions and cook for 2 minutes more.
• Season with salt and pepper, then add ground coriander, cumin, fennel and allspice. Add turmeric, cayenne, lime zest and juice, fish sauce and coconut milk. Simmer gently for 5 minutes.
• Season shrimp and cherry tomatoes with salt. Add to pan and cover until shrimp are cooked, 3 to 4 minutes.
• Dip noodles briefly in hot water to reheat, then drain and divide among bowls. Spoon shrimp, tomatoes and sauce over each serving. Sprinkle with scallions and garnish with cilantro, basil and mint leaves.

CURRIED RICE & NOODLES

Steps:

• In a small saucepan, cook pasta according to package directions; drain and cool., Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.

CURRIED GROUND SHRIMP AND NOODLES

Steps:

• Finely chop onion in a food processor. Heat oil in a large skillet over medium and cook onion, stirring often, until soft and starting to brown, 6-8 minutes. Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl. Pulse shrimp in processor until coarsely ground; set aside.
• Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl. Pulse shrimp in processor until coarsely ground; set aside.
• Add jalapeño and garlic to skillet along with curry powder, gochugaru, and ginger; cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until paste is slightly darkened, about 3 minutes. Add reserved shrimp and cook, stirring often, until cooked through, about 5 minutes.
• Sprinkle flour over mixture and cook, stirring, until flour is no longer visible. Add broth; bring to a boil. Reduce heat and simmer briskly, stirring occasionally, until reduced by half, 25-30 minutes.
• Meanwhile, cook noodles according to package directions; drain. Add to sauce, tossing to coat. Remove from heat; stir in citrus zest and juice. Drizzle with chili oil and top with basil and scallions.

CURRIED SHRIMP PASTA

Steps:

• Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking. Drain, reserving 1/2 cup pasta water., In a large skillet, heat oil over medium-high heat; saute shrimp 2 minutes. Add seasonings and green onions; cook and stir until shrimp turn pink, 1-2 minutes. Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.

CURRIED SINGAPORE NOODLES

Steps:

• Bring 4 quarts water to boiling.
• To the boiling water stir in 1 tablespoon salt and the noodles.
• Cook, stirring often, until the noodles are slightly underdone, about two minutes.
• Drain noodles and rinse under cold water and drain again and set aside.
• Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
• Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
• Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
• Transfer shrimp to clean bowl.
• Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
• Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
• Cook until the vegetables have softened, about 2 minutes.
• Stir in the garlic and cook until fragrant, about 15 seconds.
• Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
• Toss until ingredients are combined and noodles have heated through, about 2 minutes.
• For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.

STIR-FRIED RICE NOODLES WITH CURRIED SHRIMP - AMERICA'S TEST KIT

Steps:

• Cover noodles with boiling water in bowl. Soak until softened but not completely tender, about 15 - 20 minutes. Drain noodles.
• Whisk water, 2 T. oil, fish sauce, lime juice and sugar until sugar dissolves.
• Heat remaining oil in large nonstick skillet over med heat until shimmering. Cook onion and bell pepper until softened, about 3 minute
• Stir in shrimp, garlic and curry powder. Cook until fragrant and shrimp are nearly cooked thru, about 1 minute
• Add scallions, softened noodles and fish sauce mixture. Cook, tossing constantly, until noodles are completely tender and shrimp cooke thru, about 2 minutes.
• Serve with additional fresh lime wedges, if desired.

CURRIED SHRIMP AND NOODLE SOUP

Steps:

• In a medium saucepan, whisk curry paste over medium heat until fragrant, 1 minute. Whisk in broth and coconut milk. Add cilantro sprigs, bring to a simmer, and cover. Simmer 10 minutes (do not let boil).
• Meanwhile, cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain.
• Uncover soup and discard cilantro. Add lime zest and juice, and fish sauce. Add shrimp; simmer until just opaque, 2 to 3 minutes. Stir in noodles; cook 1 minute more. Serve soup topped with cabbage, cilantro leaves, and peanuts, with lime wedges on the side.