Pacfic Rim Shrimp Curry Recipes

CURRIED POLYNESIAN SHRIMP

Steps:

• Cut 1-inch slice from top of pineapple, leaving green leaves on top; set aside. Remove fruit from pineapple, cutting around inside edge of rind and leaving 1/2-inch wall. Cut fruit from core; cut pineapple into bite-size pieces.
• Place 1 olive in curve of each shrimp; skewer together with plastic pick. Skewer pineapple pieces on picks. Attach picks of shrimp and pineapple to rind of pineapple in spiral design.
• Place cup or bowl in rim of pineapple (such as a 6- or 10-ounce custard cup). In medium bowl, mix sour cream, curry powder and salt; spoon into cup. Cover with pineapple top. Arrange any remaining skewers around pineapple. Serve immediately, or cover completely with plastic wrap and refrigerate until serving.

SHRIMP CURRY

Steps:

• In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.

SHRIMP CURRY (MY DEAR MUDDER'S VERSION)

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes. Add flour, sugar, salt, and ginger; stir until completely incorporated.
• Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. about 5 minutes.
• Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice.
• Spread 2/3 cup cooked rice into a ring on a dinner plate. Spoon about 1 cup shrimp curry mixture into the center of the rice ring. Repeat with remaining rice and shrimp curry. Add condiments as desired.

QUICK SHRIMP CURRY

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion, apple and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in chicken stock, cream, curry powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Reduce heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with rice and, if desired, optional toppings.

"BAKED" SHRIMP CURRY

Steps:

• In a large bowl, stir together the coconut milk, onion, Garam Masala, ginger, garlic, turmeric, salt and cayenne, until well blended.
• Add the shrimp and toss until coated with sauce on all sides. Marinate at room temperature for 30 minutes.
• Transfer the shrimp and marinade to a 7-inch round baking pan with 4-inch sides. Place the pan in the air-fryer basket. Set the air fryer to 375 degrees F for 10 minutes, stirring halfway through the cooking time.
• Transfer the shrimp to a serving bowl or platter. Sprinkle with the cilantro and serve.
• Combine the coriander, cumin, cloves, cardamom, bay leaves, chiles and cinnamon in a clean coffee or spice grinder. Grind, shaking the grinder lightly so all the seeds and bits get into the blades, until the mixture is broken down to a moderately fine powder.
• Unplug the grinder and turn it upside down. (You want all the ground spices to collect in the lid so you can easily scoop them out without cutting yourself on the blades.) Transfer the garam masala to an airtight container and store in a cool, dark place for a month or two. Makes 1/4 cup.

PACIFIC RIM SHRIMP

Steps:

• In a large bowl, combine the coconut milk, lime juice, soy sauce, ginger, sugar and chili paste.
• Add the shrimp and marinate for 30 minutes.
• Pour marinade into a saucepan and simmer until slightly thickened. Do not boil. Keep warm.
• Cook the shrimp for 2-3 minutes on a grill. Serve hot with the sauce drizzled over them and the toasted coconut and cilantro on top.

MILD SHRIMP CURRY

Steps:

• Bring a quart of water to boil and add the shrimp and the turmeric. Cook three to four minutes, then drain the shrimp, reserving the cooking water.
• Heat the oil in a large, heavy skillet and saute the onion for about 10 minutes, until it is lightly browned. Add the garlic and cook for half a minute.
• Turn down the heat and add the cumin, coriander and paprika. Cook 10 seconds, stirring, then add a cup of the shrimp cooking water. Cook 10 minutes, then add remaining shrimp cooking water and continue to simmer, stirring occasionally, until sauce is thick (about 20 minutes).
• Add shrimp and peas and heat through. Stir in the yogurt and heat it through. Correct seasoning, sprinkle shrimp with coriander and serve.

MILD SHRIMP CURRY

Steps:

• Peel the shrimp, reserving the shells, and sprinkle them with salt. Rinse thoroughly, drain and repeat the process two more times. Blot dry with paper towels.
• Tear the ancho chile in strips, discarding the seeds, and soak for 20 to 30 minutes in 1 cup hot water.
• Place the shrimp shells in a large saucepan with half the onion, coarsely chopped, the celery and parsley. Add 5 cups water and bring to boil. Simmer for 30 minutes.
• Chop the remaining half-onion and sautee in the vegetable oil until golden brown, stirring frequently. Add the garlic and cook for one minute, then add the spices. Stir-fry for a minute, then add 1 cup of the shrimp stock. Boil rapidly for 5 minutes. Meanwhile, puree the ancho chile in its soaking liquid until smooth. Add to the sauce, along with the rest of the shrimp stock. Cook for 20 minutes.
• Add the shrimp and cook for about 3 minutes. Add the yogurt and heat through. Sprinkle with coriander and serve on basmati rice.

PACFIC RIM SHRIMP CURRY

Steps:

• melt butter.
• saute onion,celery,peppers,curry,and nutmeg.
• add.
• wine.
• papaya nectar.
• shrimp.
• simmer on low heat for 15-20 minute.
• *serve over jasmine rice. top with fine chopped cilantro -- .