INDIAN SHRIMP WITH CAULIFLOWER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the shrimp with 1/2 teaspoon garam masala in a medium bowl; season with salt and pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.
- Add the remaining 1 tablespoon olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1 1/2 teaspoons garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in 3 1/4 cups water and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes.
- Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.
INDIAN SHRIMP AND LENTILS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large wide pot or Dutch oven over medium-high heat. Add the shallot, garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the shallot softens, about 2 minutes. Add the tomatoes, 1/2 teaspoon garam masala, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the tomatoes are soft, about 2 minutes.
- Stir the lentils into the tomato mixture until coated, then add 3 cups water. Bring to a simmer and cook, stirring occasionally, until the lentils are tender and thick, 12 to 15 minutes.
- Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala and a pinch each of salt and pepper. Let stand 10 minutes. Heat the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes.
- Stir the spinach and coconut cream into the lentils until the spinach wilts; season with salt and pepper. Divide among bowls. Top with the shrimp and any juices; sprinkle with the cilantro.
INDIAN-SPICED SHRIMP
Categories Shellfish Tomato Quick & Easy Low/No Sugar Dinner Shrimp Spice Jalapeño Cilantro Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course servings
Number Of Ingredients 12
Steps:
- Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until jalapeño is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric (if using) and cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.
- Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.
INDIAN SHRIMP CURRY
Provided by Ian Knauer
Categories Soup/Stew Garlic Ginger Shellfish Tomato Quick & Easy Low Cal High Fiber Dinner Lunch Coconut Seafood Shrimp Curry Hot Pepper Healthy Potluck Coriander Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Quarter chiles lengthwise (seed and devein if you want less heat). Cook chiles, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chiles are just softened, 1 to 2 minutes.
- Reduce heat to medium and add spices, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.
- Add onion and cook, stirring occasionally, until softened, about 4 minutes.
- Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
- Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.
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 SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
INDIAN SPICED SHRIMP
Modified from HuffPost Taste -- Serve with flat bread like Naan or Pita, or with white rice and steamed vegetables.
Provided by KerfuffleUponWincle
Categories Indian
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Marinate shrimp in 1 1/2 T olive oil, curry powder, cumin, minced ginger, minced garlic, cayenne, and salt for 1/2 hour.
- Saute shallots in oil, in a heavy skillet over medium heat, stirring frequently, for about 2 minutes.
- Stir in tomato paste, water, and brown sugar. Bring to a simmer.
- Add shrimp mixture and cook until shrimp are just cooked through, 3-4 minutes.
- Sprinkle with cilantro, and serve with lemon or lime wedges and flat bread, or over rice.
Nutrition Facts : Calories 323.2, Fat 15.9, SaturatedFat 2.1, Cholesterol 286, Sodium 1721.5, Carbohydrate 12.3, Fiber 0.4, Sugar 5.2, Protein 31.9
SPICED INDIAN SHRIMP
Transform marinara into an Indian-style simmer sauce for shrimp with the help of garam masala, fresh ginger, and scallions. Serve atop steamed couscous for a quick yet satisfying weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high. Season shrimp with salt and pepper; sprinkle with garam masala. Add to skillet in a single layer and cook, flipping once, until opaque, about 3 minutes; transfer to a plate.
- Reduce heat to medium; add remaining 1 tablespoon oil and swirl to coat. Add onion and ginger; cook, stirring, until onion is tender, about 8 minutes. Season with salt and pepper. Add marinara; simmer until slightly thickened, about 5 minutes. Remove from heat; stir in cream and shrimp with any accumulated juices. Season with salt and pepper. Serve over couscous, topped with scallions.
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