SHRIMP AND SQUASH CURRY
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
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
TEX MEX SHRIMP AND SQUASH GRAIN BOWL WITH AVOCADO DRESSING
Steps:
- For the squash: Prepare the quinoa according to the package instructions. Set aside.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the butternut squash on the baking sheet. Spray with the olive oil, then sprinkle with cumin, salt and pepper, and rub the seasonings on the pieces. Roast, turning once to ensure they are not burning, until crisp-tender with brown edges, about 20 minutes.
- For the avocado dressing: Blend the avocado, almond milk, cilantro, jalapeno and cider vinegar, if using, lime juice, salt and pepper in a food processor. Add a tablespoon of water or a bit more lime juice to make the sauce thinner, if desired. Set aside in an airtight container.
- For the grain bowls: Add the olive oil, garlic and onion to a large nonstick skillet over medium heat and cook, stirring occasionally, until the onion turns brown and translucent, 3 to 4 minutes.
- Increase the heat to medium-high, then toss in the shrimp. Add the chili powder and smoked paprika and cook, tossing occasionally, until the shrimp is plump, the outside edges are seared and there are no more visible raw areas, 5 to 7 minutes.
- Add the kale to the skillet along with the lime juice. Cook, tossing occasionally, allowing the kale to wilt under the steam of the lime juice until the kale has softened yet is still crisp, 3 to 5 minutes. Remove everything from the heat.
- Divide the quinoa, butternut squash and shrimp and kale mix among three bowls. Toss together in the individual bowls. Top with equal amounts of the dressing. Garnish with cilantro, green onions and lime juice.
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
SHRIMP CURRY WITH YU CHOY AND KABOCHA SQUASH
Categories Leafy Green Shellfish Vegetable Sauté Seafood Shrimp Curry Squash Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Bring large saucepan of water to boil. Add yu choy. Cook until crisp-tender, about 1 minute. Using strainer, transfer yu choy to colander. Rinse with cold water and set aside. Return water to boil. Add squash. Boil until almost tender, about 4 minutes. Drain, rinse with cold water, and set aside.
- Blend 1/2 cup coconut milk, 1/3 cup basil, cilantro, and lime leaves in mini processor or blender until herbs are finely chopped and loose paste forms. Heat oil in large nonstick skillet over medium-high heat. Add shallot and curry paste; stir 30 seconds. Add herb paste and lemongrass; stir 1 minute. Add remaining milk, fish sauce, sugar, and squash. Boil until squash is tender, about 4 minutes. Add shrimp and yu choy. Simmer until shrimp are opaque in center, about 2 minutes. Mix in 1/3 cup basil leaves. Season with salt and pepper.
SHRIMP CURRY
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
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.
PUMPKIN SHRIMP CURRY
"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
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.
SHRIMP STUFFED DELICATA SQUASH
Delicata squash is a small oblong squash that has pale yellow skin with dark green stripes. It's sweet and smooth enough to eat plain, but the flavor really pops with this medley of shrimp and veggies. This recipe was a clean-out-my-freezer concoction that turned out to be tasty. For a light colorful meal, serve with a salad of mixed baby greens, cucumber, and toasted pine nuts.
Provided by emily
Categories Appetizers and Snacks Seafood Shrimp
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Place squash halves, hollow-side down, into a microwave-safe dish; pour in water. Cover with a paper towel or microwave-safe lid.
- Microwave squash until tender, about 15 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper in the hot oil until tender, 5 to 10 minutes. Add shrimp, corn, and peas; cook until shrimp is is no longer transparent in the center and water has evaporated from frozen vegetables, about 5 minutes. Season with curry powder, salt, and pepper.
- Scoop shrimp mixture into squash halves.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 32.3 g, Cholesterol 72.2 mg, Fat 5.7 g, Fiber 5.3 g, Protein 11.5 g, SaturatedFat 0.9 g, Sodium 113.3 mg, Sugar 7.8 g
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