CURRIED CHICKPEA SALAD PITAS
Provided by Katie Lee Biegel
Categories main-dish
Time 8h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
- Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
- Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.
KATHY'S CURRIED SHRIMP
This is a recipe I created when I had a craving for shrimp. It's simple yet has big flavor. I typically plan on 6 large shrimp per person, but you can adjust to your own preference. I like to serve this over wild rice with a nice salad on the side. I hope you enjoy. :-)
Provided by LifeIsGood
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet, med. to med. high heat.
- Add the green onions, green peppers, red peppers and mushrooms.
- Saute for approximately 4 minutes.
- Add 1/2 can of soup, curry (I use 1 t. but you can add up to 2 t. if you want the curry flavor to predominate), salt and pepper.
- Let sauce cook and thicken. (Approx. 5 minutes , you judge as to when the sauce thickens up for you.).
- Add shrimp.
- Add heavy cream. If it's too thick, you can add a little more heavy cream.
- Simmer for about 8 minutes, or until the shrimp is cooked through.
- Serve atop cooked wild rice (you can use white rice, if you prefer).
- Enjoy!
Nutrition Facts : Calories 391.6, Fat 36.5, SaturatedFat 22, Cholesterol 151.4, Sodium 423.4, Carbohydrate 10.4, Fiber 2.6, Sugar 3.8, Protein 8.2
CURRIED SHRIMP AND CORN CHOWDER
Provided by Katie Lee Biegel
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onions and saute until tender and translucent, about 8 minutes. Add garlic, curry powder and tomato paste and saute to toast the curry powder and warm the tomato paste, about 2 minutes. Add corncobs, half the corn kernels, chicken stock, coconut milk, tamarind paste, brown sugar and salt. Stir to combine, bring to a low boil and reduce heat to a simmer. Simmer for 10 minutes, then remove cobs and discard. Transfer, in batches, to a blender and blend until completely smooth. (See Cook's Note.)
- Return soup to the pot and bring back to a low simmer. Add shrimp, lime juice and remaining corn. Simmer until shrimp is just cooked through, 3 to 4 minutes. Garnish with cilantro and Fresno chile and serve.
CURRIED SHRIMP
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Put water on to boil for potatoes in covered pot.
- Scrub and halve potatoes but do not peel, and boil them in covered pot, about 15 minutes.
- Meanwhile, heat oil and saute onion, cumin, coriander, turmeric, cayenne and black pepper in hot oil.
- When onions begin to soften add peas and break up.
- When potatoes are cooked, drain and quarter and add to peas and onions along with shrimp and yogurt. Heat shrimp and yogurt through but do not allow to boil or yogurt will separate.
- Chop mint or fresh coriander.
- Serve shrimp mixture with sprinkling of mint or coriander.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 14 grams, Carbohydrate 80 grams, Fat 19 grams, Fiber 14 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 922 milligrams, Sugar 26 grams, TransFat 0 grams
KATHY'S SUPER SIMPLE SHRIMP PARMESAN
I have always liked this dish but never wanted to do all the fussing.....I have super-simplified it and the taste is wonderful! Takes all of about 20 minutes to prepare and 20 more minutes in the oven and POOF!, it's dinner! I serve this with a side of our favorite pasta to use up the remaining jar sauce and a green salad.
Provided by Chef53Kathy
Categories < 60 Mins
Time 45m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 8
Steps:
- Roll prepared shrimp in the bread crumbs and pan fry about 4 minutes on all sides till lightly browned. (I use a half and half mixture of peanut oil and olive oil for frying)
- Put half of the sauce into the bottom of a casserole dish, top with the shrimp, mozzarella, salt, pepper and parmesan.
- Cover with foil and place in a 350* oven for about 20 minutes or until heated through.
- Garnish with the parsley and additional parmesan if desired.
Nutrition Facts : Calories 465, Fat 16.7, SaturatedFat 7.2, Cholesterol 208.5, Sodium 1599.3, Carbohydrate 36.8, Fiber 2, Sugar 13.3, Protein 40.1
CURRIED SHRIMP
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
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
THAI SHRIMP CURRY WITH A KICK
Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!
Provided by Kim's Cooking Now
Categories Trusted Brands: Recipes and Tips Hunt's
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Sprinkle shrimp with salt and cayenne pepper.
- Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
- Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
- Serve with a lime wedge and garnish with cilantro, if desired.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 14.4 g, Cholesterol 192.8 mg, Fat 29.2 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 19.8 g, Sodium 1221.2 mg, Sugar 6 g
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