CURRIED SHRIMP AU GRATIN
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 SALAD
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
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 :
CURRIED SHRIMP SALAD
Make and share this Curried Shrimp Salad recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 2h
Yield 1 lb
Number Of Ingredients 8
Steps:
- Defrost shrimp according to package directions.
- Drain thoroughly and remove tails.
- Toss shrimp, water chestnuts, celery and onions.
- Mix mayonnaise, soy sauce and curry and pour over shrimp mixture and toss to coat.
- Cover and refrigerate at least 2 hours.
- Serve on fresh, crisp lettuce and sprinkle with almonds.
CURRY SHRIMP
I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
CURRIED-SHRIMP SKEWERS WITH RICE SALAD
This dish plays with exotic and fragrant flavors like madras curry powder, cilantro, and mint for an easy, healthy meal that's a cinch to put together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Heat grill until very hot. Place rice and 1 3/4 cups water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer, covered, about 20 minutes. Let sit 5 minutes, fluff with a fork, and let cool.
- Grate zest from 1 lemon into a large bowl; squeeze both lemons to yield 6 tablespoons juice. Add to the bowl, then add rice, mint, cilantro, parsley, 1 tablespoon olive oil, salt, and pepper; toss to combine.
- Leaving tails intact, peel and devein shrimp; transfer to a medium bowl. Add remaining 1/2 tablespoon olive oil and curry powder. Toss until shrimp are well coated. Thread shrimp onto skewers, and place on hot grill. Cook until pink and opaque; serve over rice.
Nutrition Facts : Calories 371 g, Cholesterol 172 g, Fat 8 g, Protein 27 g, Sodium 574 g
CURRY SHRIMP CAKES ENTREE SALAD
A fabulous salad with greens and fruit topped with Curry Shrimp Cakes and tart lime dressing. This salad is beautiful to look at and is packed with great flavors.
Provided by cnelsongoens
Categories < 4 Hours
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Peel and section oranges and grapefruit over a bowl to reserve juices.
- Add oranges, grapefruit, jicama, and radishes to reserved juice. Chill until ready to assemble salad.
- Make dressing by stirring together lime rind, lime juice, yogurt, mayo, honey, and black pepper.
- To make shrimp cakes chop shrimp, then stir together curry powder, breadcrumbs, coconut, red bell pepper, green onions, ginger, coconut milk, soy sauce, shrimp, eggs, and garlic. Refrigerate for an hour.
- Spray a large skillet with cooking spray and heat to medium-high.
- Form 16 patties from shrimp mixture and flatten to approximately 1/2 thickness.
- Brown 8 shrimp cakes at a time for 4-6 minutes on each side. Remove pan from heat, cover pan, and let cakes sit in pan for 5 minutes. Remove shrimp cakes from pan and repeat cooking with remaining 8 raw shrimp cakes.
- To plate entree salad, add romaine lettuce to 8 plates. Using a slotted spoon, evenly divide the orange mixture between the 8 plates. Place 4 shrimp cakes on each salad. Drizzle each salad with 1 tablespoon of dressing.
Nutrition Facts : Calories 324.7, Fat 5.6, SaturatedFat 2, Cholesterol 182.6, Sodium 407.9, Carbohydrate 44.6, Fiber 6.5, Sugar 14.5, Protein 24.9
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