Do you have a curried shrimp recipe that you would share with me?!
1/2 cup chopped onion
1 tbsp. butter
1 can cream of mushroom soup (I use the low fat)
1 cup sour cream (I use no fat)
1 tbsp. curry powder (you can use less if you don't want it as spicy)
cooked shrimp, as many as you like
1 package of egg noodles
In a large sauce pan heat butter and add chopped onion. Saute onion for 5 minutes then stir in mushroom soup. Next add your sour cream and curry stir until well blended. Have shrimp ready (remember to take the tail off, as it can be very messy is you don't) Add shrimp and warm through. While shrimp is heating through in sauce boil noodles as directed on package. Once noodles are boiled and drained, add to sauce and mix well. This shrimp curry recipe is delicious hot, but also tastes great cold. Enjoy!
nfd?
Answers: Best Ever Shrimp Curry Recipe
1/2 cup chopped onion
1 tbsp. butter
1 can cream of mushroom soup (I use the low fat)
1 cup sour cream (I use no fat)
1 tbsp. curry powder (you can use less if you don't want it as spicy)
cooked shrimp, as many as you like
1 package of egg noodles
In a large sauce pan heat butter and add chopped onion. Saute onion for 5 minutes then stir in mushroom soup. Next add your sour cream and curry stir until well blended. Have shrimp ready (remember to take the tail off, as it can be very messy is you don't) Add shrimp and warm through. While shrimp is heating through in sauce boil noodles as directed on package. Once noodles are boiled and drained, add to sauce and mix well. This shrimp curry recipe is delicious hot, but also tastes great cold. Enjoy!
nfd?
I make mine a little different because I hate overcooked shrimp.
First I season my peeled and deveined shrimp with about 2 tbsp. curry powder and coriander. Then, In a sautee pan cook up 1 large sliced vidalia onion with salt, pepper, about 2 tbsp. curry powder, and about 2 tsp. scotch bonnet pepper (I imagine any hot pepper would do though) in about 3 tbsp. of olive oil. Once the onions are completely softened I taste them for seasoning. They should be slightly overseasoned. Then I add 1 can of coconut cream and let this reduce by about 1/3 tasting for seasoning again. Then season your shrimp with salt and pepper and toss them in the sauce for about 5 minutes until it's done.
This is really good over rice!
Indian Curried Shrimp
1 tablespoon olive oil
1 small onion, chopped
1 tablespoon minced peeled fresh ginger
1 tablespoon curry powder
1 13 1/2-ounce can unsweetened coconut milk
8 uncooked large shrimp, peeled, deveined
2 tablespoons chopped fresh cilantro
Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until soft, about 4 minutes. Add ginger and curry powder; sauté 1 minute. Stir in coconut milk. Simmer 2 minutes. Add shrimp and simmer until opaque in center, about 3 minutes. Stir in cilantro. Season with salt and pepper.
Enjoy and Happy New Year!
ngredients
* 1/2 cup Butter
* 2 minced green and 2 minced red pepper
* 1 minced red onion
* 2 cups pineapple chunks
* 1 1/2 lbs shrimp
* 3 cups Coconut Nectar
* 1 cup Milk
* 1 tablespoon Lemon juice
* 4 cups Chicken broth
* 1/2 teaspoon Ginger
* 2 cloves garlic (to taste)
* 3 teaspoon Sugar
* 3 teaspoon Salt
* 1/2 cup Flour
* 2 1/2 tablespoons Curry powder (or more to taste)
Directions
1. Melt butter, add sautéed onions and garlic in wok
2. Add peppers and curry powder.
3. Blend in flour and seasonings.
4. Cook over low/medium heat until bubbly.
5. Remove from heat.
6. Stir in broth, milk, and nectar.
7. Add pineapple chunks (drained of juice)
8. Bring to boil, stirring constantly, and boil one minute.
9. Add shrimp and lemon juice.
10. Heat.
11. Serve over steamed jasmine rice.
Below is a really good one.
Curry Shrimp
2 large onions -- sliced
1 1/2 pounds shrimp
salt and pepper -- to taste; ground red pepper -- to taste
1 tablespoon minced garlic
1 teaspoon black pepper
1/2 teaspoon fenugreek seed -- ground
2 tablespoons olive oil
2 tomatoes -- ripe, peeled, seeded and chopped
1 red bell pepper -- or yellow, chopped
2 tablespoons minced fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
Instructions:
Place onions in a large, heavy saucepan or large, deep skillet: Cover and cook over med-low heat, stirring every 10 minutes, until the onions begin to brown and almost stick to the pan, about 30 min. Meanwhile, peel shrimp Simmer the shells in just enough water to cover for 10 min. Strain and measure 1 c. stock (save rest for thinning it out later) To the onions add olive oil salt and pepper Increase heat to med and cook, stirring occasionally, until the onions are deep brown and very tender, almost falling apart. Add the shrimp stock along with all other ingredients except shrimp. Bring to a boil over mid-high heat. Reduce the heat to med-low and cook, stirring occasionally, until the tomatoes break up and the mixutre is very saucelike. Taste-adjust seasonings. Stir in the shrimp and cook until pink and firm, 3-4 minutes. Serve.