Curried Sausages Recipe Recipe For Shrimp

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EASY CURRIED SHRIMP



Easy Curried Shrimp image

This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.

Provided by ChrisMc

Categories     Curries

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 11

3 tablespoons butter
2 teaspoons curry
1/4 cup onion
1/8 teaspoon dried ginger or 1 teaspoon fresh ginger
3 tablespoons flour
1 cup chicken broth
1 cup milk
3/4 teaspoon salt
3/4 teaspoon sugar
2 teaspoons lemon juice
8 ounces shrimp

Steps:

  • Melt butter with curry, onion, and ginger and cook until onion begins to soften.
  • Add the flour and stir to combine with butter.
  • Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
  • Bring to a simmer and add the shrimp.
  • Simmer until the shrimp is cooked.
  • Serve over rice.

CURRIED SAUSAGES



Curried Sausages image

Recipe video above. A retro classic! Browned sausages smothered in a curry flavoured gravy with onions, carrots and peas. Skip the old school method of boiling sauces - that's throwing away free flavour! Browning sausages in the same skillet used to make the curried gravy makes a MUCH tastier sauce. I promise!

Provided by Nagi

Categories     Mains

Time 20m

Number Of Ingredients 12

0.5 tbsp oil
600g / 1.2lb sausages (, of choice (Note 1))
2 garlic cloves (, minced)
1 onion (, halved and sliced)
1 carrot (, peeled, sliced on the diagonal)
1 tbsp curry powder (, or more (Note 2))
3 tbsp flour (, any type (Note 3 for GF))
2 cups (500ml) chicken stock/broth (, low sodium)
1 tsp sugar
1/2 tsp salt (, plus more to taste)
1/2 tsp black pepper
1 cup peas (, frozen)

Steps:

  • Heat oil in a large skillet over medium high heat.
  • Cook sausages, turning to brown all over then remove. Optional: slice sausages into pieces on the diagonal.
  • In the same skillet, add garlic and onion. Cook for 2 minutes until translucent.
  • Add curry powder and stir for 30 seconds.
  • Add flour and mix for 30 seconds.
  • Gradually pour in chicken stock, mixing constantly.
  • Add carrots, sugar, salt and pepper, stir well.
  • Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
  • Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!

Nutrition Facts : Calories 569 kcal, Carbohydrate 17 g, Protein 28 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 108 mg, Sodium 1294 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CURRIED SAUSAGES



Curried Sausages image

Best ever curried sausages recipe. Just like grandma made!

Provided by Libby Hakim

Categories     Main Course

Time 30m

Number Of Ingredients 12

600 grams thin beef sausages ((6 or 7 sausages))
1 medium onion (sliced)
1 tablespoon olive oil
1 carrot (peeled and slice diagonally)
1/2 cup peas
1 apple (grated)
1 banana (chopped into cubes)
1 tablespoon Keen's Curry Powder
3 tablespoon plain flour
1/4 cup desiccated coconut
2 1/2 cups chicken stock ((625 ml))
salt and pepper (to taste)

Steps:

  • Heat half of the oil in a large frying pan over med-high heat.
  • Add the sausages and cook for 5 minutes or until browned. Remove sausages from the pan and slice into pieces diagonally. Set aside.
  • Add the remaining oil to the frying pan and cook onion over medium heat until translucent.
  • Add curry powder and stir over heat until onion is well coated. Add flour and stir over heat for a couple of minutes. Add coconut and stir to combine.
  • Pour stock into frying pan and stir over heat for 30 seconds.
  • Add carrot, peas, apple and banana and simmer for 2-3 minutes.
  • Add sausages and simmer for 10 minutes, or until sauce thickens and sausages are cooked through. Add salt and pepper to taste.

Nutrition Facts : Calories 683 kcal, Carbohydrate 31 g, Protein 29 g, Fat 49 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 113 mg, Sodium 1185 mg, Fiber 5 g, Sugar 14 g, UnsaturatedFat 27 g, ServingSize 1 serving

CRISPY CURRIED COCONUT SHRIMP



Crispy Curried Coconut Shrimp image

Provided by Mary Nolan

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 7

1 cup shredded, sweetened coconut flakes
1/2 cup panko bread crumbs
2 tablespoons curry powder
1 1/2 teaspoons kosher salt
2 egg whites
1 pound shrimp, peeled and deveined
Lime wedges, for garnish

Steps:

  • Preheat oven to 375 degrees F.
  • In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.

CURRIED EGGS IN SHRIMP SAUCE



Curried Eggs in Shrimp Sauce image

I like to dress up ordinary hard-cooked eggs with a special shrimp sauce. You can assemble this casserole the day before and bake the next morning.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 12 servings.

Number Of Ingredients 13

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1 cup milk
1/2 cup shredded cheddar cheese
1/2 pound cooked small shrimp, peeled and deveined
12 hard-boiled large eggs
1/2 cup mayonnaise
1/4 teaspoon curry powder
1/4 teaspoon ground mustard
1/4 teaspoon paprika
1/8 teaspoon salt
1 cup soft bread crumbs

Steps:

  • In a large saucepan, melt 2 tablespoons butter; whisk in flour until smooth. Gradually add soup and milk. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Stir in shrimp. , Pour 2 cups of sauce into a greased 13-in. x 9-in. baking dish; set remaining sauce aside. Cut eggs in half lengthwise; arrange whites over sauce. In a bowl, mash yolks. Stir in the mayonnaise, curry powder, mustard, paprika and salt. Spoon into egg whites. Top with reserved sauce. , Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 251 calories, Fat 19g fat (7g saturated fat), Cholesterol 271mg cholesterol, Sodium 464mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.

CURRY SHRIMP



Curry Shrimp image

I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
1 teaspoon curry powder
1/3 cup fat-free plain Greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

CURRIED SHRIMP AU GRATIN



Curried Shrimp Au Gratin image

A velvety white sauce holds together shrimp and rice with a wonderful au gratin topping.

Provided by Morrie Shepard Killian

Categories     Seafood     Shellfish     Shrimp

Time 1h15m

Yield 6

Number Of Ingredients 14

1 ½ cups uncooked white rice
3 cups water
3 tablespoons butter
½ cup chopped onion
½ cup chopped celery
3 tablespoons all-purpose flour
1 teaspoon salt
1 ½ teaspoons curry powder
2 cups milk
½ teaspoon white sugar
2 tablespoons lemon juice
1 cup shredded mild Cheddar cheese, divided
1 pound shelled, deveined cooked shrimp
1 pinch paprika, or more to taste

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set aside.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • Melt butter in a large saucepan, and cook the onion and celery over medium heat until tender, about 10 minutes, stirring occasionally. Whisk in the flour, salt, and curry powder until smooth; let cook for a minute or two. Gradually whisk in the milk, and bring almost to a boil, whisking constantly until thickened, about 5 minutes. Remove from heat, and stir in sugar, lemon juice, and 1/2 cup of Cheddar cheese; whisk until the cheese melts and the sauce is smooth.
  • Spread the cooked rice out into the prepared baking dish, and top with the cooked shrimp in an even layer. Cover the shrimp with the cheese sauce; push the tines of a fork all over the casserole between the shrimp to allow the sauce to soak into the rice. Top the casserole with the remaining Cheddar cheese, and garnish with paprika.
  • Bake in the preheated oven until bubbly and browned, about 30 minutes.

Nutrition Facts : Calories 437.1 calories, Carbohydrate 46.7 g, Cholesterol 189.1 mg, Fat 14.9 g, Fiber 1.3 g, Protein 27.3 g, SaturatedFat 9 g, Sodium 763.1 mg, Sugar 5.2 g

CREAMY CURRIED SHRIMP WITH GRILLED PINEAPPLE



Creamy Curried Shrimp with Grilled Pineapple image

Impress your guests with an attractive platter of curry-sauced shrimp skewered onto grilled pineapple wedges with toothpicks. This is an excellent, not-too-hard shrimp appetizer that's perfect for special occasions. It's best served at room temperature. I used approximately 1 pound of 30-40 count shrimp. But any medium to large size shrimp will do. You need approximately 30 shrimp. The shrimp and sauce may be cooked in advance and chilled.

Provided by Dianne

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 30m

Yield 15

Number Of Ingredients 8

1 fresh pineapple - peeled, cored and cut into rings
½ cup butter, melted
¼ cup all-purpose flour
1 (14 ounce) can unsweetened coconut milk
¼ cup milk
1 ½ tablespoons mild curry powder
salt and pepper to taste
1 pound cooked shrimp, peeled and deveined

Steps:

  • Grill the pineapple rings over medium heat for 5 to 7 minutes each, or until they have grill marks. Remove from heat and cut each ring into approximately 5 wedges.
  • In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook 2 to 3 minutes, stirring continuously. Pour in the coconut milk and milk. Continue stirring until thickened. Mix in curry powder, salt and pepper. Remove from heat and place shrimp into the mixture.
  • Arrange the pineapple wedges on a medium serving platter. Skewer each piece of shrimp with a toothpick, then insert the toothpicks into the pineapple wedges.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 7 g, Cholesterol 62.6 mg, Fat 12.2 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 9 g, Sodium 102.2 mg, Sugar 3.3 g

CURRIED RICE WITH SHRIMP



Curried Rice With Shrimp image

One-pot cooking helps heighten flavor. In this recipe, rice, carrots, and shrimp simmer in delicious curry seasoning.

Provided by JackieOhNo

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 garlic cloves, chopped
2 teaspoons curry powder
1 cup long-grain white rice
kosher salt and pepper
1 1/2 lbs large shrimp, peeled and deveined
1/2 cup fresh basil

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
  • Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
  • Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
  • Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

Nutrition Facts : Calories 354, Fat 5.7, SaturatedFat 0.8, Cholesterol 214.9, Sodium 991.1, Carbohydrate 46.2, Fiber 2.5, Sugar 3.1, Protein 27.6

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