Shrimps In A Pumpkin Recipes

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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.

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.

ONE-POT CHERMOULA SHRIMP AND ORZO



One-Pot Chermoula Shrimp and Orzo image

Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this one-pot recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads or a condiment for sandwiches.

Provided by Nargisse Benkabbou

Categories     dinner, quick, weekday, pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 lemons
1 cup finely chopped cilantro
1 cup finely chopped flat leaf parsley
1/4 cup olive oil
3 garlic cloves, peeled and finely chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon granulated sugar
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup orzo
1 1/2 cups vegetable stock
3/4 pound peeled and deveined medium to large shrimp, tails removed

Steps:

  • Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)
  • Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.
  • Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.
  • Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.
  • Serve immediately, topped with the grated lemon zest.

SHRIMPS IN A PUMPKIN



Shrimps in a Pumpkin image

Typical dish from Bahia, northeast of Brazil

Provided by poodah

Time 1h15m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Take the pumpkin, remove its top and seeds, wash it and wrap it in foil. Put it inside the over for 45 minutes.
  • Meanwhile, on a pan, heat the olive oil and stir-fry the garlic, onion and the shrimp for 5 to 10 minutes. Then add the chopped tomatoes, salt and pepper to taste – you can put 3 spoons of mustard if you want to give it a distinctive taste. Fry all the mix for another 5 to 10 minutes and add the double cream. Turn off the pan.
  • After the pumpkin is ready, remove it from the oven, spread the cream cheese within it, and then pour the shrimp mix inside. Parsley goes on top for decoration and flavor. Serve it on the table, for people to help themselves right there in the pumpkin.
  • A typical dish from Bahia, northeast of Brazil. Get the most of Brazilian Food with your kindle!

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