Curried Shrimp Or Prawns With Sambal Oelek Recipes

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SPICY SAMBAL SHRIMP



Spicy Sambal Shrimp image

A spicy pan-seared shrimp dish flavored with sambal oelek.

Provided by LaurenSyd

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h13m

Yield 6

Number Of Ingredients 10

1 pound large frozen shrimp, tails removed
½ cup butter
3 cloves garlic, minced, or more to taste
½ lemon, juiced, divided
1 ½ teaspoons butter
¾ cup chopped onion
½ cup sambal oelek (Indonesian red chile paste)
3 cups water
3 cups sushi rice
½ bunch green onions, chopped

Steps:

  • Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
  • Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
  • Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
  • Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
  • Serve shrimp over rice, topped with remaining lemon juice and green onions.

Nutrition Facts : Calories 623.9 calories, Carbohydrate 94.2 g, Cholesterol 158.4 mg, Fat 20.2 g, Fiber 3.7 g, Protein 19.7 g, SaturatedFat 12 g, Sodium 430.3 mg, Sugar 5.8 g

INDIAN SHRIMP CURRY



Indian Shrimp Curry image

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

Provided by Jacqueline B

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 4

Number Of Ingredients 13

2 tablespoons peanut oil
½ sweet onion, minced
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 ½ teaspoons ground turmeric
1 teaspoon paprika
½ teaspoon red chili powder
1 (14.5 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 teaspoon salt
1 pound cooked and peeled shrimp
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
  • Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g

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 SHRIMP OR PRAWNS WITH SAMBAL OELEK



CURRIED SHRIMP or PRAWNS with SAMBAL OELEK image

A delighful slightly spicy shrimp or prawn dish. Quick and easy to make and is excellent over rice or pasta.

Provided by William Uncle Bill

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons extra virgin olive oil
2 tablespoons curry powder
1 tablespoon minced fresh gingerroot
1 medium onion, finely chopped (about 1 cup)
1 large celery rib, finely chopped (about 1 cup)
4 cloves garlic, minced
1 1/2 teaspoons sambal oelek (hot pepper sauce)
1 lb medium-sized shrimp, shelled and deveined
1/2 cup sour cream
1/2 cup coconut cream
2 teaspoons tapioca starch or 2 teaspoons cornstarch
3 tablespoons cold water

Steps:

  • In a large frying pan on medium-high heat, add olive oil, stir in curry powder and cook stirring for about 2 minutes.
  • Add minced ginger and cook for another 2 minutes.
  • Add onion, celery and garlic; cook and stir until onion is translucent, about 3 minutes.
  • Add shrimp or prawns and cook for 2 to 3 minutes or until prawns have just turned pink, (DO NOT OVERCOOK SHRIMP OR PRAWNS).
  • Add sour cream and coconut cream and bring to boil, stirring continuously until smooth.
  • In a small bowl, mix together tapioca starch and cold water until smooth.
  • While sauce is boiling, add tapioca starch mixture in small amounts, stirring continuously until sauce thickens to the consistency of gravy.
  • Serve over cooked rice, pasta of your choice, crisp pappadams or freshly cooked naans.
  • Adjust Sambal Oelek to suit your taste.
  • You can substitute and use whipping cream instead of coconut cream.

Nutrition Facts : Calories 401.7, Fat 28.6, SaturatedFat 11.9, Cholesterol 184.9, Sodium 217.5, Carbohydrate 11.7, Fiber 2.6, Sugar 3.9, Protein 25.9

SAMBAL SHRIMP



Sambal Shrimp image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 12

2 cups sambal oelek (ground fresh chili paste)
1/2 cup freshly squeezed lime juice
1/2 cup olive oil
1/2 cup sugar
1/4 cup minced garlic
1/4 cup minced fresh ginger
1/4 cup mirin
2 tablespoons Vietnamese fish sauce (nuoc nam)
2 tablespoons dark sesame oil
3 pounds large shrimp (about 30 shrimp), peeled and deveined, head and tail segments intact
2 tablespoons fresh cilantro, roughly chopped
2 tablespoons fresh mint, roughly chopped

Steps:

  • In a medium bowl, combine the sambal oelek, lime juice, olive oil, sugar, garlic, ginger, mirin, fish sauce and sesame oil. Whisk well to combine. Allow the marinade to sit at room temperature for at least 1 hour and up to 4 hours.
  • Place the shrimp in a 1-gallon resealable plastic bag, and add all but 1 /2 cup of the marinade to the bag. Allow the shrimp to marinate at room temperature for 1 hour.
  • Preheat a grill to medium-high and oil the grill.
  • Place the shrimp on the grill and cook until they are just cooked through, 2 to 2 1/2 minutes per side. Transfer the cooked shrimp to a large bowl. Add the reserved 1/2 cup marinade, the cilantro and the mint and toss well to combine. Transfer the shrimp to a large serving bowl or platter, and serve immediately.

SHRIMP SAMBAL



Shrimp Sambal image

Categories     Food Processor     Garlic     Ginger     Nut     Onion     Sauté     Quick & Easy     Coconut     Macadamia Nut     Shrimp     Spice     Hot Pepper     Spring     Simmer     Gourmet

Yield Makes 4 Servings

Number Of Ingredients 15

For sambal paste
3 small dried red chilies such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
a 1-inch piece fresh gingerroot, peeled
6 garlic cloves
2 candlenuts or 4 macadamia nuts
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1 1/2 pounds large shrimp (about 30)
1 1/2 medium red onions
2 tablespoons corn or safflower oil
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon packed light brown sugar
1 tablespoon salt
2 tablespoons fresh lime juice, or to taste
Accompaniment: steamed rice

Steps:

  • Make sambal paste:
  • To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.
  • Shell shrimp, leaving tail and connecting shell segment intact, and devein. In a colander rinse shrimp and drain well. Halve onions lengthwise and cut halves lengthwise into julienne strips.
  • Heat a large heavy skillet over moderately low heat until hot. Cook sambal paste in oil, stirring, until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar, and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
  • Divide shrimp sambal among 4 plates and serve with rice.

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.

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