CURRIED SHRIMP IN PEANUT SAUCE
A Cooking Light recipes that says if peanut butter in the sauce is new to you, get ready for a tasty surprise. Recipe calls for fettuccine; however, you could definitely substitute brown rice or regular white rice.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor and process until smooth.
- Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; saute 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. Serve over pasta and sprinkle with cilantro.
Nutrition Facts : Calories 583.6, Fat 24.1, SaturatedFat 4.8, Cholesterol 262.8, Sodium 1424.7, Carbohydrate 53.6, Fiber 5.2, Sugar 6.2, Protein 40.3
CURRIED SHRIMP WITH PEANUTS
Steps:
- Melt butter in a heavy saucepan over low heat; whisk in flour and curry powder until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk, next 4 ingredients, and, if desired, dried crushed red pepper. Increase heat to medium, and cook, whisking constantly, 5 to 6 minutes or until mixture is thickened and bubbly. Stir in shrimp, lime juice, and salt. Reduce heat to medium-low, and cook, stirring often, 5 minutes or just until shrimp turn pink. Serve with desired toppings.
CURRIED SHRIMP WITH COCONUT MILK
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
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
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.
SHRIMP WITH PEANUTS
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Shell the shrimp, rinse them and place them in a bowl. Sprinkle with coarse salt and add cold water to cover. Leave for at least five minutes.
- Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
- Rinse the shrimp, drain well and coat with the egg white. Leave to marinate for 10 to 15 minutes.
- Meanwhile, combine the black bean paste with chili, the soy sauce, sugar, sherry and sesame oil in a small bowl. Mix well and set aside.
- Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds - just enough to turn them opaque. Stir them with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove the shrimp with a slotted spoon and drain them on paper towels. (The oil can be reused twice, with seafood.)
- Pour off all but a tablespoon of oil. Add the peanuts and fry, stirring frequently until golden. Remove with slotted spoon. All these steps can be prepared in advance.
- Add the scallions and garlic to the oil and cook for one minute, stirring. Add the black bean-sherry mixture and stir well. Add the peanuts and the shrimp, just long enough to heat through. Serve immediately.
Nutrition Facts : @context http, Calories 1231, UnsaturatedFat 98 grams, Carbohydrate 8 grams, Fat 125 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 21 grams, Sodium 932 milligrams, Sugar 2 grams, TransFat 0 grams
SHRIMP CURRY (MY DEAR MUDDER'S VERSION)
Don't remember the first time I had this as a kid, but after my mother made it once, it became my requested dish every birthday. Serve with shredded sweet coconut, chopped dry-roasted peanuts, pineapple tidbits, raisins, chopped bacon, chutney, chopped egg, or chopped tomato. Because this recipe calls for condiments of choice, every plate will be customized and taste a bit different by all at the table.
Provided by Daix
Categories Seafood Shellfish Shrimp
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes. Add flour, sugar, salt, and ginger; stir until completely incorporated.
- Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. about 5 minutes.
- Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice.
- Spread 2/3 cup cooked rice into a ring on a dinner plate. Spoon about 1 cup shrimp curry mixture into the center of the rice ring. Repeat with remaining rice and shrimp curry. Add condiments as desired.
Nutrition Facts : Calories 421.5 calories, Carbohydrate 43.4 g, Cholesterol 253.3 mg, Fat 13 g, Fiber 1.2 g, Protein 30.7 g, SaturatedFat 7.6 g, Sodium 842.5 mg, Sugar 4.5 g
EASY CURRIED SHRIMP
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
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 BAKED SHRIMP
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray.
- Layer shrimp in the bottom of the prepared pan.
- Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp.
- Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 3.2 g, Cholesterol 184.3 mg, Fat 5.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 3 g, Sodium 468.6 mg, Sugar 2.2 g
SHRIMP CURRY WITH RICE
Steps:
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and sauté until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add remaining 1 tablespoon butter to skillet. Add onion and sauté 3 minutes. Sprinkle with curry powder. Stir until onion is tender, about 1 minute longer. Add cream, clam juice and chutney. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 8 minutes. Return shrimp and any collected juices to skillet. Cook until shrimp are just opaque in center, about 1 minute longer.
- Spoon rice onto plates. Top with shrimp, sauce and green onions.
More about "curried shrimp with peanuts recipes"
CURRIED PEANUT SHRIMP RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Calories 228 per servingServings 4
- Combine the first 9 ingredients in a blender, and process until smooth. Reserve 1/4 cup marinade. Place remaining marinade mixture in a large zip-top plastic bag, and add shrimp. Seal and shake to coat. Marinate in refrigerator 30 minutes.
- Remove shrimp from bag, reserving marinade. Thread shrimp onto each of 4 (12-inch) skewers. Place kebabs on a grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done, basting frequently with remaining marinade. Spoon reserved 1/4 cup marinade over shrimp.
CURRIED SHRIMP WITH PEANUTS RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 4-6Total Time 25 mins
CHINESE CURRY SHRIMP WITH VEGETABLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE BEST EASY COCONUT SHRIMP CURRY - CAFE DELITES
From cafedelites.com
15 MINUTE PEANUT BUTTER CURRY WITH SHRIMP AND VEGETABLES
From hellospoonful.com
PEANUT CURRY WITH CHILE SHRIMP RECIPE - ATBBQ
From atbbq.com
THAI COCONUT CURRY SHRIMP RECIPE | FOODIECRUSH.COM
From foodiecrush.com
DAY 15: CURRIED PEANUT SHRIMP - DINNER WITH JULIE
From dinnerwithjulie.com
CURRIED SHRIMP WITH PEANUTS RECIPE
From crecipe.com
CURRIED SHRIMP IN PEANUT SAUCE RECIPE | MYRECIPES
From myrecipes.com
THAI PEANUT SHRIMP CURRY - RULED ME - RECIPES
From ruled.me
THAI SHRIMP WITH CANDIED PEANUTS RECIPE | HELLOFRESH
From hellofresh.com
SHRIMP CURRY WITH ONION AND PEANUT COOK RECIPE - YOUTUBE.COM
From youtube.com
CURRIED COCONUT SHRIMP - RECIPE - FINECOOKING
From finecooking.com
FISH CURRY WITH PEANUTS | RICARDO
From ricardocuisine.com
BEST CRUSTED SHRIMP WITH COCONUT RED CURRY SAUCE RECIPES
From foodnetwork.ca
COCONUT-CRUSTED SHRIMP WITH PEANUT BUTTER CURRY SAUCE
From rachaelraymag.com
CURRIED SHRIMP WITH CAULIFLOWER AND CHICKPEAS RECIPE - EATINGWELL
From eatingwell.com
SHRIMP CURRY | RICARDO
From ricardocuisine.com
CURRIED SHRIMP WITH SUGAR SNAP PEAS | MCCORMICK
From mccormick.com
CURRIED SHRIMP WITH PEANUTS
From crecipe.com
PEANUT LIME SHRIMP CURRY - THE GARLIC DIARIES
From thegarlicdiaries.com
CURRIED SHRIMP IN PEANUT SAUCE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CURRIED SHRIMP WITH PEANUTS - LUNCH RECIPES
From fooddiez.com
CURRIED PEANUT SHRIMP - GLUTEN FREE RECIPES
From fooddiez.com
PEANUT COCONUT CURRY SHRIMP - MY PRETTY BROWN FIT + EATS
From myprettybrownfit.com
10 BEST INDIAN PEANUTS CURRY RECIPES | YUMMLY
From yummly.com
SHRIMP WITH CURRY PEANUT SAUCE - GRILL MOMMA
From grillmomma.com
CURRIED PEANUT SOUP WITH SHRIMP RECIPE | EAT SMARTER USA
From eatsmarter.com
THAI PEANUT SHRIMP - DINNER, THEN DESSERT
From dinnerthendessert.com
COCONUT CURRIED SHRIMP RECIPE - RORI SPINELLI | FOOD & WINE
From foodandwine.com
SWEET THAI SHRIMP CURRY WITH PEANUT NOODLES. - HALF BAKED HARVEST
From halfbakedharvest.com
CURRIED SHRIMP WITH PEANUTS RECIPE | MYRECIPES.COM
From mastercook.com
CURRIED COCONUT NOODLES WITH SHRIMP RECIPE - SERIOUS EATS
From seriouseats.com
"CURRIED SHRIMP WITH PEANUTS" - RECIPES ON SPOONACULAR
From spoonacular.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love