Curried Shrimp And Crab Sauce Recipes

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CURRIED CRAB AND SHRIMP PASTA



Curried Crab and Shrimp Pasta image

My good friend Gabbi, who's from India, and I were trying to create a fusion dish with curry and pasta. This is what we came up with. Those of you who love curry will particularly enjoy this sublime sauce.

Provided by IrvineHousewife

Categories     Main Dish Recipes     Pasta     Seafood

Time 40m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package fusilli pasta
½ cup salted butter
1 small onion, finely chopped
4 cloves garlic, chopped
½ cup chopped fresh parsley
2 teaspoons curry powder, or to taste
¾ pound uncooked medium shrimp, peeled and deveined
½ pound fresh crabmeat, well drained
1 cup heavy cream
2 tablespoons freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and transfer to a serving bowl and keep warm.
  • While pasta is cooking, melt butter in a large skillet over medium heat. Add onion, garlic, and 1/2 cup parsley; cook until onion is tender and has turned translucent, about 5 minutes.
  • Stir in curry powder. Add shrimp and crabmeat. Cook and stir for 4 minutes. Stir in cream, Parmesan, salt, and pepper. Bring to a gentle boil and cook until sauce thickens, 2 to 3 minutes. Pour sauce over pasta and toss to coat. Garnish with remaining parsley.

Nutrition Facts : Calories 546.6 calories, Carbohydrate 44.6 g, Cholesterol 189.7 mg, Fat 32.5 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 19.6 g, Sodium 484.8 mg, Sugar 2.5 g

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.

CURRIED SHRIMP AND CRAB SAUCE



CURRIED SHRIMP AND CRAB SAUCE image

Categories     Pasta

Yield 7 People

Number Of Ingredients 12

1/2 cp (4 oz/1 stick butter)
4 large cloves of garlic chopped
1 small onion finely chopped
1/2 cp fresh parsley plus 3 tablespoons for garnish
3 tsp good quality curry powder
3/4 lb Conchiglie, rotelle, or fusilli pasta
1 1/2 lb medium shrimp shelled and deveined
1 lb fresh crab claws, drained and squeezed dry
1/2 lb bay scallops
1 cp heavey or whipping cream
Lots of Freshly ground black pepper
2 tbs freshly grated parmesean cheese

Steps:

  • Melt butter in a lareg, heavey skillet. Add garlic, onion, and parsley, and cook till the onionis tender, about 4 minutes. Stir in curry powder. Add shrimp and crabmeat and stir to heat through, about 4 minutes. Add remaining ingerediants and cook at a gentle boil until sauce thickens slightly. Before saucing , carefully drain teh pasta shells by shaking the strainer to remove the excess water, or the sauce will be ruined. Toss the sauce with hot pasta in a serving bowl and garnish with parsley. Serve Emmediatly

CURRIED SHRIMP AND CORN CHOWDER



Curried Shrimp and Corn Chowder image

Provided by Katie Lee Biegel

Time 50m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
2 teaspoons curry powder
1 tablespoon tomato paste
3 ears corn, shucked, kernels cut off the cobs, cobs reserved
1 quart low-sodium chicken stock
One 15-ounce can light coconut milk
2 teaspoons tamarind paste
1 teaspoon brown sugar
1 1/2 teaspoons kosher salt
1 pound (51/60 count) shrimp, shells removed, deveined
Juice of 1/2 lime
Fresh cilantro leaves and thinly sliced Fresno chile, for serving

Steps:

  • Heat coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onions and saute until tender and translucent, about 8 minutes. Add garlic, curry powder and tomato paste and saute to toast the curry powder and warm the tomato paste, about 2 minutes. Add corncobs, half the corn kernels, chicken stock, coconut milk, tamarind paste, brown sugar and salt. Stir to combine, bring to a low boil and reduce heat to a simmer. Simmer for 10 minutes, then remove cobs and discard. Transfer, in batches, to a blender and blend until completely smooth. (See Cook's Note.)
  • Return soup to the pot and bring back to a low simmer. Add shrimp, lime juice and remaining corn. Simmer until shrimp is just cooked through, 3 to 4 minutes. Garnish with cilantro and Fresno chile and serve.

CURRIED SHRIMP



Curried Shrimp image

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

1 small onion, chopped
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1 teaspoon curry powder
1 package (1 pound) frozen uncooked small shrimp, thawed, peeled and deveined
1 cup sour cream
Hot cooked rice

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.

THAI CURRIED SHRIMP AND SCALLOPS



Thai Curried Shrimp and Scallops image

I didn't have any green or red curry paste as a base, so I had to improvise and came up with this, it might have just been a one-hit-wonder, as I haven't made this dish again and am drawing the spices from memory, so just sample the paste and if it tastes about right, go with it!

Provided by Silke 2

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

gingerroot, peeled (about 2-3-inch)
2 teaspoons garlic (minced from a jar is fine)
2 teaspoons honey
2 teaspoons chili powder
1 1/2 teaspoons turmeric
2 tablespoons fresh cilantro
2 tablespoons desiccated sweetened coconut
3 teaspoons hot madras curry (McCormicks)
1 teaspoon salt
2 tablespoons fish sauce
3 teaspoons lime juice
2 tablespoons vegetable oil (or peanut oil)
1 lb shrimp
1 lb scallops
1 (14 ounce) can coconut milk
150 g rice or 150 g bean noodles

Steps:

  • Using a food processor, puree the ginger and garlic.
  • Add in the rest of the sauce ingredients to form a relatively thick paste.
  • It's best to refrigerate the paste for a few hours to let the flavors inter-mingle, but if you have to use it right away, than do so.
  • Heat the oil over high heat, and add the scallops and shrimp when the pan (or wok) is uniformly hot.
  • At the same time, boil some water for the noodles (or you can serve with rice if you want).
  • Stir the shrimp and scallops frequently for about 2 minutes, until slightly browned.
  • Add in the paste, and reduce heat slightly, coating the scallops and shrimp thoroughly.
  • After about 90 seconds, slowly stir in a can of coconut milk.
  • Reduce heat and simmer for a few minutes to reduce the liquid.
  • Serve over noodles or rice.

SHRIMP WITH CURRY SAUCE



Shrimp with Curry Sauce image

The curry and tomato sauce here is made from the liquid the shrimp are poached in.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 16

1 pound large shrimp
2 teaspoons olive oil
1 medium onion, coarsely chopped
1 teaspoon garlic, coarsely chopped
2 teaspoons curry powder
1 3-inch piece fresh lemongrass, thinly sliced crosswise (optional)
1/3 cup coarsely chopped fresh ginger
8 cardamom pods
2 cups unsalted tomato juice
1/2 teaspoon salt
1/3 cup nonfat yogurt
1/2 medium cucumber, peeled, seeded, and diced (1 1/2 cups)
1/4 teaspoon garam masala (a spice blend available at Indian groceries and specialty-food stores)
1/2 tablespoon fresh lemon juice
1 tablespoon chopped mint or cilantro
12 sprigs cilantro, for garnish

Steps:

  • Peel and devein shrimp, reserving shells and leaving tails intact. Cover; refrigerate.
  • Heat oil in a medium saucepan over medium-low heat. Add onions and garlic; cook, stirring often, until onions are translucent, 5 to 7 minutes. Reduce heat to low; add shrimp shells, curry, lemongrass, ginger, and cardamom. Cook, stirring often, until shells are pink and mixture is very aromatic, about 5 minutes.
  • Add 4 cups water, tomato juice, and salt. Raise heat; bring to a boil. Reduce heat to medium low and simmer, skimming off scum as necessary, about 1 hour.
  • Combine the yogurt, cucumber, garam masala, lemon juice, and chopped mint or cilantro; cover with plastic and refrigerate.
  • Strain stock, pressing on solids, into a clean medium saucepan. Return to a boil. Reduce heat so stock is at a bare simmer. Add shrimp; poach, adjusting heat as needed to maintain a bare simmer, 3 to 4 minutes. Transfer shrimp to a dish; cover with foil. Raise heat to medium high; simmer liquid until it is reduced by about half, about 20 minutes. Pour the sauce over shrimp; garnish with cilantro sprigs and serve with reserved cucumber relish.

Nutrition Facts : Calories 131 g, Cholesterol 115 g, Fat 3 g, Fiber 1 g, Protein 17 g

CURRIED SHRIMP AND CRAB GUMBO



Curried Shrimp and Crab Gumbo image

Arvinder Vilkhu is chef of Saffron Nola, the New Orleans Indian restaurant he owns with his family. Mr. Vilkhu developed this gumbo recipe over the 30-plus years he's lived in New Orleans, incorporating curry leaves, fresh ginger and other ingredients and spices from his native India. At the restaurant, Mr. Vilkhu places the black pepper, cilantro and scallions in the bottom of the bowl to serve, and the pours the gumbo over them, which he believes keeps the flavors of the ingredients sharp.

Provided by Brett Anderson

Categories     dinner, soups and stews, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 21

3/4 cup vegetable oil
1 cup all-purpose flour
1 medium white or yellow onion, finely chopped
1 small green bell pepper, finely chopped
2 celery stalks, finely chopped
2 tablespoons minced garlic
2 tablespoons minced ginger
6 cups homemade shrimp stock or store-bought seafood stock
3 medium tomatoes, crushed in a food mill, or 1 cup canned crushed tomatoes
2 sprigs curry leaves (about 15 leaves)
2 dried bay leaves
1 teaspoon ground turmeric
1/4 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon Kashmiri chile powder or ground cayenne
1 pound medium shrimp, peeled and deveined, tails removed
1/4 pound blue lump crab meat (about 3/4 cup), or use other lump crab meat
Cracked black pepper, for serving
1/2 cup chopped cilantro stems and leaves, for serving
1/2 cup chopped scallions, for serving
Steamed rice, for serving

Steps:

  • Make the roux: In a large pot, heat the oil over medium until just short of smoking, 3 to 5 minutes. Using a wooden spoon, stir the flour into the oil, reduce the heat to medium-low and cook, stirring almost constantly, until the roux is the color of milk chocolate, 15 to 20 minutes.
  • Add the onion, bell pepper and celery to the roux. Cook, stirring frequently, until vegetables are softened, 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
  • Stir in the stock, crushed tomatoes, curry leaves (discard the stems), bay leaves, turmeric and thyme, along with 1 teaspoon salt and 1/4 teaspoon chile powder. Bring the gumbo to a boil over high heat. Once the mixture boils, reduce the heat to low and simmer until the flavors meld, skimming the skin that forms on the surface, about 1 hour.
  • Season the shrimp with the remaining 1/2 teaspoon salt and 1/4 teaspoon chile powder. Stir the shrimp into the gumbo and cook until shrimp is pink and cooked through, about 2 minutes. Stir in the crab meat and adjust the seasoning as necessary.
  • Crack black pepper into empty soup bowls, then divide the cilantro and scallions among the bowls. Add a scoop of steamed rice to each bowl then ladle the gumbo on top to serve.

Nutrition Facts : @context http, Calories 775, UnsaturatedFat 41 grams, Carbohydrate 50 grams, Fat 49 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1739 milligrams, Sugar 10 grams, TransFat 0 grams

QUICK N' EASY CURRIED SHRIMP



Quick N' Easy Curried Shrimp image

Make and share this Quick N' Easy Curried Shrimp recipe from Food.com.

Provided by Dave C

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons vegetable oil
2 -3 tablespoons curry powder
1 cup finely chopped onion
1 cup finely chopped celery
2 cloves garlic, minced
1 lb fresh shrimp, cleaned
1 tablespoon all-purpose flour
1 cup sour cream
1/2 cup whipping cream

Steps:

  • In a large non-stick fry pan, melt butter, stir in curry powder and cook and stir for 5 minutes to develop flavor of the curry powder.
  • Add the onion, celery and garlic; cook and stir until onion is softened.
  • Add shrimp and cook for 3 to 4 minutes until shrimp have turned pink and are almost cooked.
  • Stir in the flour until it has been absorbed.
  • Add sour cream and whipping cream, stirring all the time until mixture comes to a boil and thickens.
  • Seve immediately over rice.

Nutrition Facts : Calories 436.7, Fat 31.3, SaturatedFat 18.5, Cholesterol 254.1, Sodium 274.3, Carbohydrate 12.9, Fiber 2.1, Sugar 2.4, Protein 26.8

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

CURRIED SHRIMP STIR-FRY



Curried Shrimp Stir-Fry image

Tired taste buds, don't despair! This shrimp main dish, from Frances Riebe of Foster, Rhode Island, proves that a satisfying, well-seasoned supper can be fixed with little fuss and mess.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 cup chopped peeled tart apple
1/2 to 3/4 cup chopped onion
1/2 cup sliced celery
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1-1/2 cups chicken broth
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound cooked shrimp, peeled and deveined
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry apple, onion and celery in butter for 10 minutes or until tender. Combine flour, curry powder, salt, ginger and pepper; add to apple mixture and mix well. Gradually stir in broth, milk and Worcestershire sauce. Bring to a boil; boil for 2 minutes, stirring constantly. Add shrimp and heat through. Serve over rice.

Nutrition Facts :

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