Curried Shrimp And Apples Recipes

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CURRIED SHRIMP AND APPLES



Curried Shrimp and Apples image

Apples and shrimp, seasoned with curry powder, combine beautifully in this appealing main dish. Sometimes I make it with chicken instead of the shrimp. -Lynda Mack, Neptune Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 medium onion, chopped
2 celery ribs, chopped
1/4 cup butter, cubed
2 medium apples, sliced
2 teaspoons all-purpose flour
3/4 teaspoon curry powder
3/4 cup water
1 teaspoon chicken bouillon granules
3/4 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

  • In a large skillet, saute the onion and celery in butter for 2 minutes. Stir in apples; saute 1-2 minutes longer or until crisp-tender. , Sprinkle with flour and curry powder. Gradually whisk in water and bouillon until smooth. Add shrimp; bring to a boil. Reduce heat; simmer for 2-3 minutes or until shrimp turn pink and sauce is thickened. Serve with rice.

Nutrition Facts : Calories 181 calories, Fat 7g fat (4g saturated fat), Cholesterol 146mg cholesterol, Sodium 311mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

SHRIMP AND APPLE CURRY WITH GOLDEN RAISINS



Shrimp and Apple Curry With Golden Raisins image

From Cooking Light. Per 1 cup serving: 381 calories, 7.9 g fat, 41.1 g protein, 36.3 g carb, 2.6 g fiber, 273 mg cholesterol.

Provided by ratherbeswimmin

Categories     Apple

Time 59m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon butter
1 cup chopped peeled granny smith apple
3/4 cup chopped shallot
2/3 cup chopped celery
1 teaspoon minced garlic
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 1/3 cups 2% low-fat milk
1/2 cup golden raisin
1 (15 3/4 ounce) fat free chicken broth
1 1/2 lbs large shrimp, peeled and deveined
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper

Steps:

  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add in apple and the next 3 ingredients; stir/saute for 5 minutes or until lightly browned.
  • Stir in flour and curry powder; cook and stir for 1 minute.
  • Gradually add in milk, raisins, and broth, stirring constantly using a whisk.
  • Bring to a boil, stirring frequently.
  • Lower heat and simmer for about 5 minutes or until thick.
  • Stir in shrimp, salt, and pepper; cook 3 minutes or until shrimp are done.

Nutrition Facts : Calories 366.4, Fat 8.1, SaturatedFat 3.5, Cholesterol 273.4, Sodium 928.7, Carbohydrate 33.9, Fiber 2.4, Sugar 18.6, Protein 40.2

CURRIED SHRIMP WITH COCONUT MILK



Curried Shrimp with Coconut Milk image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 14

2 tablespoons butter
1 1/2 pounds large raw shrimp, shelled and deveined
1 yellow onion, chopped
2 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoons Madras curry powder
2 cloves garlic, minced or pureed
3-inch piece of ginger, grated (2 tablespoons)
1 red pepper, cut into julienne
1 chayote squash (christophine), diced
One 13-ounce can coconut milk
1 bunch scallions, cut into 1-inch lengths
1/2 bunch fresh cilantro, leaves only
Juice of 1/2 lime, freshly squeezed

Steps:

  • Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.

QUICK SHRIMP CURRY



Quick Shrimp Curry image

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

2 tablespoons butter
1 large onion, chopped
1 medium tart apple, peeled and finely chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
2 cups chicken stock
1/2 cup heavy whipping cream
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground mustard
1 bay leaf
1-1/2 pounds uncooked medium shrimp, peeled and deveined
Hot cooked rice
Optional: Lime wedges, toasted coconut and chopped green onions

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.

SHRIMP COCONUT CURRY WITH APPLES



Shrimp Coconut Curry With Apples image

Make and share this Shrimp Coconut Curry With Apples recipe from Food.com.

Provided by Recipe Junkie

Categories     Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup minced onion
1/2 cup celery, cut fine
2 chopped apples
3 cups coconut, soaked in
2 cups milk, for 15 minutes then drained
1/4 teaspoon ginger
2 tablespoons flour
2 teaspoons curry powder
1 chicken bouillon cube
1 cup water, boiling
2 1/2 lbs cooked shrimp
1 teaspoon lemon juice
1/2 cup sherry wine
1/2 teaspoon salt

Steps:

  • Saute vegetables and apples in oil.
  • Make paste of curry powder, ginger, and flour with boiling water and bouillon cube.
  • Add milk and cook until thickened.
  • Add shrimp, sherry and lemon juice.
  • Heat slowly.
  • Serve with rice.
  • Serve condiments in separate dishes.
  • Suggested condiments: fresh shredded coconut, chopped almonds, chutney, crumbled bacon, chopped tomatoes, chopped celery, chopped egg whites and yolks.

Nutrition Facts : Calories 647.2, Fat 32.8, SaturatedFat 26.8, Cholesterol 379.8, Sodium 810.1, Carbohydrate 27.1, Fiber 8.7, Sugar 9.6, Protein 45.9

THAI PINEAPPLE SHRIMP CURRY



Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

  • Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
  • Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

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