SHRIMP CURRY (MY DEAR MUDDER'S VERSION)
Don't remember the first time I had this as a kid, but after my mother made it once, it became my requested dish every birthday. Serve with shredded sweet coconut, chopped dry-roasted peanuts, pineapple tidbits, raisins, chopped bacon, chutney, chopped egg, or chopped tomato. Because this recipe calls for condiments of choice, every plate will be customized and taste a bit different by all at the table.
Provided by Daix
Categories Seafood Shellfish Shrimp
Time 30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 421.5 calories, Carbohydrate 43.4 g, Cholesterol 253.3 mg, Fat 13 g, Fiber 1.2 g, Protein 30.7 g, SaturatedFat 7.6 g, Sodium 842.5 mg, Sugar 4.5 g
GOLDEN APPLE RAISIN SQUARES
These squares are filled with apples and raisins mixed with applesauce, cinnamon and clove spices. They will add delicious flavor to any occasion!
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly oil or coat an 8x8-inch baking dish with nonstick cooking spray and set aside. Whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, salt, and cloves in a large bowl.
- Combine the eggs, applesauce, sugar, oil, and apple in a separate bowl, and whisk until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the raisins. Pour the batter into the prepared baking dish. Smooth with a rubber scraper.
- Bake 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 26.5 g, Cholesterol 31 mg, Fat 7.2 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 154.4 mg, Sugar 16.5 g
SHRIMP CURRY WITH RICE
Steps:
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and sauté until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add remaining 1 tablespoon butter to skillet. Add onion and sauté 3 minutes. Sprinkle with curry powder. Stir until onion is tender, about 1 minute longer. Add cream, clam juice and chutney. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 8 minutes. Return shrimp and any collected juices to skillet. Cook until shrimp are just opaque in center, about 1 minute longer.
- Spoon rice onto plates. Top with shrimp, sauce and green onions.
BEEF CURRY WITH APPLES AND RAISINS
I experimented with curry powder this winter, while trying to add some new flavors into my culinary life. This recipe became a favorite way to enjoy beef. It's a mild, sweet curry with savory undertones. I've served it with both brown rice and couscous, and actually prefer the couscous. It takes some "simmer time" on the stove, but it's worth it!
Provided by FireRaven
Categories Curries
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour, salt, and pepper in a Ziploc bag. Add meat and shake until evenly coated.
- Heat oil in a skillet and brown meat in batches until caramelized. Remove from skillet and drain excess oil as needed.
- Sauté onion with a splash of beef stock until softened. Add bay leaf, curry powder, cloves, Splenda, and remaining stock. Bring to a simmer. Add meat and any accumulated juices. Cook, covered, over medium-low heat for an hour.
- Add fruit and potatoes to the pan and cook, covered, for another 45 minutes. Discard bay leaf, cloves, and garlic. Serve over the cooked couscous. (It's also good over rice).
Nutrition Facts : Calories 598.9, Fat 21.2, SaturatedFat 7.4, Cholesterol 76, Sodium 791.4, Carbohydrate 72.7, Fiber 6.4, Sugar 20.2, Protein 30.1
CURRIED SHRIMP AND APPLES
Apples and shrimp, seasoned with curry powder, combine beautifully in this appealing main dish. Sometimes I make it with chicken instead of the shrimp. -Lynda Mack, Neptune Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the onion and celery in butter for 2 minutes. Stir in apples; saute 1-2 minutes longer or until crisp-tender. , Sprinkle with flour and curry powder. Gradually whisk in water and bouillon until smooth. Add shrimp; bring to a boil. Reduce heat; simmer for 2-3 minutes or until shrimp turn pink and sauce is thickened. Serve with rice.
Nutrition Facts : Calories 181 calories, Fat 7g fat (4g saturated fat), Cholesterol 146mg cholesterol, Sodium 311mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
SHRIMP CURRY
Wonderful taste and interesting mix of sweet raisins and hot pepper sauce! You can add more pepper sauce if you like it hot - like I do!
Provided by Redsie
Categories Healthy
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Thaw shrimp, if frozen. Rinse the shrimp; pat dry with paper towels. Set aside.
- In a 12-inch skillet cook onion, green pepper, celery, and garlic in hot oil until crisp-tender. Stir in undrained tomatoes, raisins, parsley, chili sauce, lemon juice, salt, hot pepper sauce, white pepper, curry powder and thyme. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
- Stir shrimp into tomato mixture. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until shrimp turn pink.
- Serve over rice. Sprinkle each serving with toasted almonds.
Nutrition Facts : Calories 435.9, Fat 12.3, SaturatedFat 1.6, Cholesterol 129.3, Sodium 897.9, Carbohydrate 59.2, Fiber 5.6, Sugar 19.3, Protein 23.6
QUICK SHRIMP CURRY
I like to serve optional toppings, such as limes, coconut and green onions, in bowls on the table. That way everyone can take what they enjoy. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 171mg cholesterol, Sodium 544mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
SHRIMP AND APPLE CURRY WITH GOLDEN RAISINS
From Cooking Light. Per 1 cup serving: 381 calories, 7.9 g fat, 41.1 g protein, 36.3 g carb, 2.6 g fiber, 273 mg cholesterol.
Provided by ratherbeswimmin
Categories Apple
Time 59m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large nonstick skillet over medium-high heat.
- Add in apple and the next 3 ingredients; stir/saute for 5 minutes or until lightly browned.
- Stir in flour and curry powder; cook and stir for 1 minute.
- Gradually add in milk, raisins, and broth, stirring constantly using a whisk.
- Bring to a boil, stirring frequently.
- Lower heat and simmer for about 5 minutes or until thick.
- Stir in shrimp, salt, and pepper; cook 3 minutes or until shrimp are done.
Nutrition Facts : Calories 366.4, Fat 8.1, SaturatedFat 3.5, Cholesterol 273.4, Sodium 928.7, Carbohydrate 33.9, Fiber 2.4, Sugar 18.6, Protein 40.2
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