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
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.
MILD SHRIMP CURRY
Provided by Moira Hodgson
Categories dinner, main course
Time 55m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1312 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP CURRY
Make and share this Shrimp Curry recipe from Food.com.
Provided by echo echo
Categories Curries
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- About 30 minutes before serving, in blender or food processor, blend together yogurt through garlic on the ingredient list at medium speed until smooth.
- In a large skillet over medium heat cook shrimp in 3 Tbs hot oil until just tender, approximately 5 minutes, stirring constantly.
- Add more oil if necessary.
- Remove shrimp from skillet with a slotted spoon; set aside.
- In remaining oil (again add more if necessary), cook onion until tender, about 5 minutes.
- Stir in yogurt mixture.
- Heat to boiling, then reduce heat to low.
- Simmer 5 minutes or until the mixture is slightly thickened, stirring frequently.
- Return the shrimp to the skillet.
- Cook until heated through, about 3 minutes.
Nutrition Facts : Calories 491.1, Fat 9.2, SaturatedFat 1.1, Cholesterol 294.9, Sodium 745.6, Carbohydrate 61, Fiber 1.7, Sugar 4.6, Protein 38
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