Curry Shrimp Recipe With Rice Recipe For Stuffed

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CURRY SHRIMP AND RICE



Curry Shrimp and Rice image

My family and I absolutely love curry shrimp and rice. I created this version so I I can make it in a hurry. Except for the butter and shrimp, all the ingredients are right in my pantry. To add a little heat, we like to stir in a tablespoon of fresh ground chili paste. -Angela Spengler, Niceville, Florida

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 14

2 tablespoons butter
1/2 medium onion, chopped
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) diced potatoes, drained
2 cans (7 ounces each) white or shoepeg corn, drained
1 can (13.66 ounces) coconut milk
1 can (8 ounces) bamboo shoots, drained
1 tablespoon curry powder
1 to 3 teaspoons Thai red chili paste, optional
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces peeled and deveined cooked shrimp (61-70 per pound)
2 packages (8.8 ounces each) ready-to-serve long grain rice
Optional: Lime wedges and fresh basil

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally., Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.

Nutrition Facts : Calories 354 calories, Fat 13g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1112mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.

CURRIED RICE WITH SHRIMP



Curried Rice With Shrimp image

One-pot cooking helps heighten flavor. In this recipe, rice, carrots, and shrimp simmer in delicious curry seasoning.

Provided by JackieOhNo

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 garlic cloves, chopped
2 teaspoons curry powder
1 cup long-grain white rice
kosher salt and pepper
1 1/2 lbs large shrimp, peeled and deveined
1/2 cup fresh basil

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
  • Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
  • Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
  • Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

Nutrition Facts : Calories 354, Fat 5.7, SaturatedFat 0.8, Cholesterol 214.9, Sodium 991.1, Carbohydrate 46.2, Fiber 2.5, Sugar 3.1, Protein 27.6

SHRIMP CURRY RICE



Shrimp Curry Rice image

Make and share this Shrimp Curry Rice recipe from Food.com.

Provided by Mayas Mama

Categories     One Dish Meal

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 9

1 lb shrimp, thawed and peeled
1/2 cup basmati rice (or other white rice doesn't really matter what kind)
1 leek, white and light green stalk sliced real thin
2 tablespoons salted butter
2 tablespoons mayonnaise
1/2 teaspoon curry powder
1/2 teaspoon dried coriander
1 teaspoon garlic salt
1 cup water

Steps:

  • Start cooking the rice:.
  • Add rice and water to a pot (or rice cooker).
  • In a separate pot:.
  • Add shrimp leeks and butter, stir at high heat for 3 minutes.
  • Turn stove to low heat.
  • Add curry powder, coriander and garlic salt; stir well.
  • Allow to simmer COVERED for 5 minute.
  • Add mayo; stir well. The mixture should be a pale yellow color.
  • At this point the rice should be about half done and there should be a fair amount of water in the pot.
  • Add rice and it's water to the shrimp mixture; stir well.
  • Cover and allow the rice to cook for a further 6 minutes or until the water has been absorbed but before the rice burns at the base of the pan.

Nutrition Facts : Calories 1201, Fat 43.8, SaturatedFat 18.1, Cholesterol 759.9, Sodium 1075.8, Carbohydrate 96, Fiber 5.2, Sugar 6.2, Protein 101.7

SHRIMP CURRY RICE



Shrimp Curry Rice image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 10 servings

Number Of Ingredients 14

2 cups jasmine rice, rinsed
4 cups water
1 cup coconut milk
2 tablespoons butter
2 tablespoons curry powder
1 pound (21 to 25 count per pound) cooked tiger shrimp, peeled and deveined
2 Thai chiles, minced
1/2 cup chopped greens onions
1 cup medium diced plum tomatoes
1 cup medium diced pineapple
1/2 cup roughly chopped cilantro leaves
1/2 cup medium diced papaya
1/2 teaspoon ground allspice
Salt and freshly cracked black pepper

Steps:

  • Place clean rice, water, coconut milk, butter, and curry powder in a saucepot.* Bring to a simmer, cover and cook rice, for about 15 minutes, then remove from the heat and allow to steam, covered, for 5 minutes.
  • Uncover and add cooked shrimp, chiles, onions, tomatoes, pineapple, cilantro, papaya, and allspice. Season with salt and freshly cracked black pepper, to taste. Gently fold all together. Allow all the ingredients to set and marry for 3 to 5 minutes before serving.

CURRY SHRIMP



Curry Shrimp image

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

1 tablespoon olive oil
1/4 cup finely chopped onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
1 teaspoon curry powder
1/3 cup fat-free plain Greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

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

AUTHENTIC AND EASY SHRIMP CURRY



Authentic and Easy Shrimp Curry image

This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.

Provided by Anonymous

Categories     World Cuisine Recipes     Asian     Indian

Yield 5

Number Of Ingredients 13

¼ cup vegetable oil
1 large onion, chopped
10 fresh curry leaves
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
⅔ teaspoon salt
½ teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
¼ cup water
1 teaspoon garam masala
chopped fresh cilantro to taste

Steps:

  • Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
  • Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 4.9 g, Cholesterol 276.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 30.6 g, SaturatedFat 2.2 g, Sodium 734 mg, Sugar 1.9 g

RED COCONUT CURRY WITH SHRIMP



Red Coconut Curry with Shrimp image

Easy to make red coconut curry. Serve with jasmine rice or basmati rice.

Provided by Lt470

Categories     Main Dish Recipes     Curries     Coconut

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium white onion, diced
1 medium red bell pepper, cut into thin strips
½ medium jalapeno pepper, minced
1 (14 ounce) can unsweetened coconut milk
3 tablespoons red curry paste
2 tablespoons brown sugar
1 ½ tablespoons fish sauce
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons chopped Thai basil
1 medium lime, cut into wedges

Steps:

  • Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
  • Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
  • Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
  • Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

Nutrition Facts : Calories 383.9 calories, Carbohydrate 20.2 g, Cholesterol 172.6 mg, Fat 25.4 g, Fiber 2.7 g, Protein 21.5 g, SaturatedFat 19.4 g, Sodium 842.4 mg, Sugar 10.3 g

CURRY SHRIMP SALAD STUFFED AVOCADOS RECIPE - (4.2/5)



Curry Shrimp Salad Stuffed Avocados Recipe - (4.2/5) image

Provided by Pattywak

Number Of Ingredients 10

1/3 cup light mayonnaise
1 teaspoon mild, medium or hot curry powder
2 tablespoons fresh cilantro or mint, chopped
Salt, to taste
1/2 pound salad shrimp, cooked
1 celery rib, finely chopped
1/2 small red bell pepper, finely chopped
2 green onions, thinly sliced
2 medium ripe avocados
1 tablespoon lime juice

Steps:

  • Mix mayonnaise, curry powder, cilantro and salt in a medium bowl to combine. Mix in the shrimp, celery, bell pepper and green onion. Cut each avocado in half lengthwise; remove the pits. Trim a little from the bottom of each avocado so that they sit straight. Set a half avocado on each of 4 plates; brush with the lime juice. Divide and mound the shrimp mixture on top of the avocados and serve. Looking for something different? Divide and stuff the shrimp salad into four ripe papaya halves, seeds removed. Or, make shrimp and crab stuffed avocados by replacing half the shrimp with fresh crabmeat.

POTATO AND SHRIMP CURRY



Potato and Shrimp Curry image

Ready, Set, Cook! Special Edition Contest Entry: My family love spicy food, so I cook them often. Simply potato makes it more easier and faster to prepare them. This recipe is simple, quick , tasty and most of all healthy. The spices such as turmeric , ginger, chili have anti cancer ingredients. So.... I hope you will enjoy as much as we do....

Provided by dreamer_1

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

20 ounces Simply Potatoes Diced Potatoes with Onion
1 tablespoon olive oil
1/2 cup diced onion
2 teaspoons minced garlic cloves
1 teaspoon minced ginger
1 lb medium raw shrimp
1 teaspoon turmeric powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chipotle chili sauce
1/2 cup chopped tomato
1/2 cup Greek yogurt
1/2 cup chicken broth
1 cup whole milk
2 tablespoons fresh cilantro

Steps:

  • Heat oil in a wok over medium high heat. Sauté onion, garlic and ginger until fragrant about 1 minute. Add potato, shrimp, carrot, turmeric, cumin, salt, pepper, and stir fry until shrimps turn pink. Add chipotle sauce, tomato, yogurt, chicken broth and milk. Stir, cover, lower the heat to medium, let cook 12-15 minutes or until potato are tender and the sauce is slightly thickened.
  • Remove from heat, garnish with cilantro, and serve hot with steam rice or flat bread if desired.

Nutrition Facts : Calories 170.8, Fat 6.9, SaturatedFat 1.8, Cholesterol 149.1, Sodium 1055.9, Carbohydrate 8.1, Fiber 0.9, Sugar 4.7, Protein 18.6

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