Pumpkin Shrimp Curry Recipes

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PUMPKIN SHRIMP CURRY



Pumpkin Shrimp Curry image

Recipe by Tory Miller of L'Etoile in Madison, WI. November 2011 Bon Appetit. Read More http://www.bonappetit.com/recipes/2011/11/pumpkin-shrimp-curry#ixzz1cC6XkRs6

Provided by Queen Dana

Categories     Curries

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 cup onion, sliced
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 plum tomato, chopped
1 (15 ounce) can pumpkin puree
2 cups vegetable broth
1 cup unsweetened coconut milk
1 1/2 teaspoons curry powder
1/8 teaspoon cayenne pepper
1 cup butternut squash, roasted and diced
1 lb shrimp, peeled and deveined
1 1/2 teaspoons fresh lime juice
steamed rice
cilantro
lime zest
fried shallots

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.

Nutrition Facts : Calories 324.5, Fat 20.3, SaturatedFat 11.9, Cholesterol 142.9, Sodium 655.3, Carbohydrate 20.3, Fiber 2.6, Sugar 4.5, Protein 18.9

PUMPKIN SHRIMP CURRY



PUMPKIN SHRIMP CURRY image

Categories     Fish

Number Of Ingredients 14

2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon minced garlic
1 chopped plum tomato
15-ounce can pumpkin puree
2 cups vegetable broth
1 cup unsweetened coconut milk
1 1/2 teaspoons curry powder
1/8 teaspoon cayenne pepper
1 cup diced, roasted butternut squash (buy precut squash to save time)
1 pound peeled, deveined shrimp
1 1/2 teaspoons fresh lime juice
Cilantro, lime zest and fried shallots for garnish

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and ginger, saute until soft, about 8 minutes. Add garlic, cook for a minute. Stir in tomato and pumpkin, cook, stirring frequently until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder and cayenne pepper. Simmer for 20 minutes. Add squash, shrimp and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest and shallots.

PUMPKIN SHRIMP CURRY



Pumpkin Shrimp Curry image

"Pumpkin is for more than just pie. I like it in ravioli, soup, and this curry dish!"

Provided by Tory Miller

Categories     Quick & Easy     Low Cal     Dinner     Shrimp     Curry     Pumpkin     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 cup sliced onion
1 tablespoon minced ginger
1 tablespoon minced garlic
1 chopped plum tomato
1 15-ounce can pumpkin purée
2 cups vegetable broth
1 cup unsweetened coconut milk
1 1/2 teaspoons curry powder
1/8 teaspoon cayenne pepper
1 cup roasted butternut squash, roasted and diced
1 pound shrimp, peeled and deveined
1 1/2 teaspoons fresh lime juice
Steamed rice
Cilantro
Lime zest
Fried shallots

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.

PUMPKIN-PEANUT CURRY NOODLES WITH FIVE-SPICE SEARED SCALLOPS AND SHRIMP



Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 pound spaghetti
Salt
5 tablespoons vegetable oil or peanut oil
3 cloves garlic, finely chopped
2 inches ginger root, minced or grated
1 red bell pepper, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
1/4 to 1/3 cup tamari dark soy sauce, eyeball it
1 (15-ounce) can cooked pumpkin
2 rounded tablespoonfuls mild or hot curry paste (recommended: Patak's) found on international foods aisle
3 tablespoons five-spice powder
12 jumbo shrimp, peeled and deveined
12 diver scallops, trimmed and patted dry
4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks

Steps:

  • Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.
  • While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.
  • Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.
  • Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood.

COCONUT FLAKE SHRIMP WITH PUMPKIN CURRY DIPPING SAUCE



Coconut Flake Shrimp with Pumpkin Curry Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 53m

Yield 20 shrimp

Number Of Ingredients 14

Canola, vegetable or peanut oil for frying, as needed
2 cups cornstarch
1 cup light or regular beer, chilled
1 cup soda water, chilled
1 egg
Salt
1 1/2 cups unsweetened, shredded coconut
20 medium sized shrimp, deveined and shelled with tails left on
Bamboo skewers soaked in water for 1 hour
1 cup canned pumpkin puree
1 tablespoon curry powder
2 tablespoons brown sugar
1 cup coconut milk, light or regular
1 lime, juiced

Steps:

  • For the shrimp:
  • Pour enough oil into a medium sized saucepan so that it is half full. Place the pot over medium to high heat until the oil reaches 340 degrees F. Meanwhile, in a medium sized mixing bowl, add the cornstarch. Stir in the beer, soda water, egg and a pinch of salt until combined. In a separate bowl, add coconut. Place shrimp, tail end first, on bamboo skewers. Dip each skewer into the cornstarch batter and then into the coconut. Fry the shrimp in the oil until the coconut is nicely browned and the shrimp are cooked through, about 3 to 4 minutes. Place shrimp skewers onto a paper towel lined plate to absorb excess oil.
  • For the dipping sauce:
  • In a small saucepan over medium heat, add the pumpkin puree, curry powder and brown sugar. Cook for 5 minutes, stirring frequently. Slowly add the coconut milk and continue to cook. Lower the heat and let the ingredients simmer for about 5 minutes. Remove the pot from the heat and cool. Add the lime juice and salt, to taste. Serve in a bowl alongside the coconut shrimp.

SHRIMP CURRY



Shrimp Curry image

Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup finely chopped onion
1-1/2 teaspoons curry powder
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 cup fat-free milk
1 pound uncooked medium shrimp, peeled and deveined
3/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground ginger
1/2 teaspoon lemon juice
2 cups hot cooked rice

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.

Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

SHRIMP AND SQUASH CURRY



Shrimp and Squash Curry image

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

Provided by MissyIffy

Categories     Curries

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 butternut squash or 1/2 pumpkin, cubed
20 -30 raw peeled shrimp
1/2 onion, chopped
2 garlic cloves, chopped
3 tablespoons oil
1/4 teaspoon turmeric powder
1/2 teaspoon salt
1 small cinnamon stick
1/4 teaspoon chili powder
1 dash paprika
coriander leaves

Steps:

  • Heat oil in wok at medium-high heat.
  • Saute onions and garlic till soft.
  • Add 1/4 cup water, salt and spices.
  • Cover and cook for 3/4 minutes.
  • Add shrimp, cooked for 1/2 mins, then remove shrimp and set aside.
  • Add squash, cover and cook till they are done.
  • Re-add shrimp, add some coriander leaves, cook for 1/2 more minutes.
  • Serve with rice.

Nutrition Facts : Calories 368.2, Fat 21.4, SaturatedFat 2.8, Cholesterol 75.6, Sodium 939.6, Carbohydrate 37.7, Fiber 6.4, Sugar 7.5, Protein 11.6

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