INDIAN STIR-FRIED SHRIMP IN CREAM SAUCE (BHAGARI JHINGA)
This dish is not too spicy, and is very easy to make. It is best served over basmati rice.
Provided by DEBMCE4
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
- Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 7.3 g, Cholesterol 216.1 mg, Fat 23.9 g, Fiber 1.5 g, Protein 25 g, SaturatedFat 12.7 g, Sodium 581.9 mg, Sugar 1.8 g
CRISPY MELT-IN-YOUR-MOUTH INDIAN SHRIMP
This crispy, fried, shrimp dish, similar to Japanese Tempura, is flavored with Indian spices and then coated with Cream of Rice to make them especially light and crunchy. The recipe is from a restaurant called The Bombay Cafe, and although I haven't tried them yet, they sound so good I wanted to share the recipe so someone else can enjoy them before I get a chance to myself. They could be served as an appetizer, first course, or main course along with other side dishes. Time does not include marinating time.
Provided by Charmed
Categories Asian
Time 30m
Yield 24 shrimp
Number Of Ingredients 9
Steps:
- Place the ginger, chilies and cilantro in a food processor and process them until everything is finely minced, scraping down the bowl as needed.
- Put the mixture into a small work bowl and add the shrimp; mix and stir well until the shrimp are well-coated.
- Add the turmeric and mix, making sure the shrimp are again well-coated.
- Cover or wrap and place in the refrigerator to marinate for at least 3 hours.
- When ready to cook, remove the shrimp from the refrigerator, mix in the salt, and allow to stand for 10 minutes.
- Put about 1/3 of the Cream of Rice (use a little if not enough to coat all the shrimp) in a medium-sized plastic bag (do not use all the Cream of Rice at once or the marinade on the shrimp will make it too moist to coat the shrimp evenly).
- Pour enough oil into a small, deep saucepan to cover 6 of the shrimp completely at one time and begin to heat the oil until hot enough to fry the shrimp.
- While the oil is heating, put 6 shrimp into the plastic bag, close the bag, and toss to coat evenly with the Cream of Rice.
- Place the shrimp on a slotted spoon and ease them into the hot oil; they should sizzle immediately.
- Turn after 1 minute and fry for another minute, or until evenly golden.
- Remove the shrimp to paper towels to absorb any excess oil, and repeat the process with another 1/4 cup Cream of Rice and 6 shrimp.
- Repeat the process one more time with the last 6 shrimp, then serve, garnished with lemon wedges.
Nutrition Facts : Calories 16.1, Fat 0.1, Cholesterol 10.7, Sodium 109.9, Carbohydrate 2.6, Fiber 0.3, Sugar 0.2, Protein 1.4
INDIAN SHRIMP
This recipe comes from the Spring 2003 issue of "Diabetes and You". Exchanges: 2 meats, 2 vegetables. 140 cal, 116 mg cholesterol, 10 g carbs, 17 g protein, 374 mg sodium, 4 g fat (4 g saturated)
Provided by TGirl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and devein shrimp.
- In large nonstick skillet, heat oil.
- Add onion and garlic, saute until softened.
- Add tomatoes, lemon juice and spices.
- Bring to boil, reduce heat, cover and simmer for 15 minutes.
- Add shrimp and cook 3-5 minutes, or until cooked through.
- Garnish with parsley if desired.
Nutrition Facts : Calories 142.4, Fat 3.9, SaturatedFat 0.5, Cholesterol 159.3, Sodium 722.3, Carbohydrate 8.4, Fiber 1.9, Sugar 4.1, Protein 18.6
INDIAN-STYLE STIR-FRIED TANDOORI SHRIMP
Try this Stir-Fried Tandoori Shrimp recipe and serve as a dinner entrée. Enjoy the taste of fresh cilantro, mint, cumin, garlic, lemon juice and much more!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Toss shrimp with dressing, lemon juice, garlic, ginger and dry seasonings.
- Heat oil in large skillet on medium-high heat. Add shrimp mixture; cook and stir 5 min. or until shrimp turn pink.
- Remove from heat. Stir in remaining ingredients.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 125 mg, Sodium 770 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Protein 14 g
AUTHENTIC AND EASY SHRIMP CURRY
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
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
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