Curriedshrimpsaladappetizer Recipes

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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 SHRIMP



Curried Shrimp image

Serve this brothy dish in shallow bowls over steamed jasmine or basmati rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 11

2 tablespoons olive oil
1 large onion, thinly sliced (about 3 cups)
1 jalapeno chile, finely chopped
Salt
2 tablespoons tomato paste
2 teaspoons curry powder
1/2 teaspoon ground ginger
4 plum tomatoes (about 1/2 pound), quartered lengthwise and cut into large chunks
1 pound medium shrimp, peeled and deveined
1/4 cup sour cream or plain whole-milk yogurt
1 tablespoon fresh lime juice

Steps:

  • Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
  • Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
  • Add sour cream and lime juice to skillet; stir to combine. Serve hot.

Nutrition Facts : Calories 237 g, Fat 12 g, Protein 21 g

SHRIMP WITH ROASTED PEPPER-HORSERADISH DIP



Shrimp with Roasted Pepper-Horseradish Dip image

To help keep cooks happy before dinner is served, offer this appetizer. Make the sauce up to three days in advance and refrigerate. To save time, you can use four bottled roasted bell peppers instead of roasting your own. Prepare the shrimp - or buy precooked - the day of the party.

Provided by Food Network

Categories     appetizer

Yield 8 servings (serving size: 3 oz shrimp and 1/4 cup sauce)

Number Of Ingredients 9

4 large red bell peppers (about 2 pounds)
3 tablespoons low-fat sour cream
3 tablespoons prepared horseradish
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
2 pounds large shrimp

Steps:

  • Preheat broiler.
  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 15 minutes. Peel peppers. Place bell peppers, sour cream, and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place bell pepper mixture in a small bowl. Cover and chill. Bring 6 cups of water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel. Cover and chill shrimp. Serve shrimp with sauce.

CURRIED SHRIMP SALAD



Curried Shrimp Salad image

The recipe is easy to prepare and tastes great as a main dish. The water chestnuts and celery give it just enough crunch.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

1 pound cooked large shrimp, peeled and deveined
1 can (8 ounces) sliced water chestnuts, drained
1 celery rib, thinly sliced
2 green onions, thinly sliced
3/4 cup Miracle Whip
2 tablespoons soy sauce
1/2 teaspoon curry powder
Leaf lettuce
1/4 cup slivered almonds, toasted

Steps:

  • In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.

Nutrition Facts :

SHRIMP APPETIZER



Shrimp Appetizer image

This quick and delicious appetizer is perfect for all occasions. Creamy, zesty and filled with tasty little shrimp, it's particularly good served with buttery round crackers.

Provided by PATHAYES

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 10m

Yield 28

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1 (8 ounce) jar cocktail sauce
2 (6 ounce) containers shrimp, rinsed and drained
2 chopped green onions
1 tomato, chopped
½ cup shredded mozzarella cheese

Steps:

  • In a medium bowl, mix the cream cheese, Worcestershire sauce and hot pepper sauce. Spread the mixture on a medium serving platter. Top with cocktail sauce, and layer with shrimp. Cover the shrimp with green onions, tomato and mozzarella cheese.

Nutrition Facts : Calories 56.2 calories, Carbohydrate 2.3 g, Cholesterol 30.9 mg, Fat 3.4 g, Fiber 0.2 g, Protein 4 g, SaturatedFat 2 g, Sodium 158.8 mg, Sugar 1.3 g

CURRY SHRIMP DIP



Curry Shrimp Dip image

For those of you who love the taste of curry. I'm not sure where I got this recipe from. It's on an old 3 x 5 index card.

Provided by GrandmaG

Categories     < 15 Mins

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

2 (3 ounce) packages cream cheese, softened
1/4 cup evaporated milk (I use the Pet brand for this recipe I like the flavor better)
2 tablespoons lemon juice (fresh no subs.)
1 tablespoon grated onion (very fine)
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon curry powder
10 ounces shrimp, cooked and deveined finely chopped (I use fresh shrimp and I boil the shrimp in water, 1 teaspoon butter and a dash of garlic powder. Ho)

Steps:

  • Mix all the ingredients in a 1 1/2 quart bowl until smooth.
  • Cover and chill overnight allowing the flavors to blend.
  • Serve with your favorite crackers.

Nutrition Facts : Calories 393.9, Fat 26.9, SaturatedFat 16.4, Cholesterol 302.9, Sodium 781.4, Carbohydrate 7.3, Fiber 0.2, Sugar 1.3, Protein 30.7

CURRIED SHRIMP



Curried Shrimp image

Provided by Marge Perry

Categories     Potato     Kid-Friendly     Low Cal     High Fiber     Dinner     Mango     Shrimp     Healthy     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Small Plates

Yield makes 4 servings

Number Of Ingredients 12

1 large baking potato, peeled and chopped into ½-inch pieces
1 tbsp canola oil
2 tbsp curry powder
1/2 cup thinly sliced onion
1 1/2 lb large shrimp, shelled and deveined
1 green bell pepper, cored, seeded and cut into thin strips
1 mango, cut into thin strips
1 cup light coconut milk
2 tbsp fish sauce
1/2 tsp sriracha
1 tsp sugar
1/3 cup chopped fresh basil

Steps:

  • Sprinkle potato pieces with 1 tbsp water; microwave, covered, until fork-tender, 3 minutes. Heat oil and curry powder in a large skillet over medium heat. Cook onion until soft, 3 to 4 minutes. Push onion to side of skillet. Add shrimp; cook 2 minutes per side. Stir in potatoes and bell pepper; cook until pepper softens, 1 to 2 minutes. Add mango, coconut milk, fish sauce, sriracha and sugar. Simmer 2 minutes. Remove from heat; add basil.

GRILLED CURRIED SHRIMP



Grilled Curried Shrimp image

Here's a spicy start to dinner. Toss the shrimp in a combination of olive oil, curry powder, paprika, and salt, then grill until charred. Serve these spicy shrimp as hors d'oeuvres with a tangy mango chutney for dipping.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1/4 cup olive oil
1 teaspoon coarse salt
1 teaspoon sugar
1 teaspoon curry powder
1/4 teaspoon paprika
1 pound large shrimp, peeled, deveined, and the tail section left on
Mango chutney, for serving

Steps:

  • In a medium bowl, combine oil, salt, sugar, curry powder, and paprika. Add shrimp; toss until well coated. Place in refrigerator; let marinate 1 hour.
  • Heat a grill pan over medium-high heat. Remove shrimp from refrigerator; letting excess marinade drip into bowl, transfer shrimp to grill pan, working in batches, if necessary.
  • Grill until shrimp are opaque and slightly browned on the outside, about 2 minutes on each side. Transfer to a platter; serve hot with chutney.

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