SHRIMP EGGPLANT CURRY RECIPES

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AUTHENTIC AND EASY SHRIMP CURRY - ALLRECIPES



Authentic and Easy Shrimp Curry - Allrecipes image

This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.

Provided by Allrecipes Member

Categories     Indian Recipes

Yield 5 servings

Number Of Ingredients 13

¼ cup vegetable oil
1 large onion, chopped
10 fresh curry leaves
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
⅔ teaspoon salt
½ teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
¼ cup water
1 teaspoon garam masala
chopped fresh cilantro to taste

Steps:

  • Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
  • Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Nutrition Facts : Calories 267.7 calories, CarbohydrateContent 4.9 g, CholesterolContent 276.6 mg, FatContent 12.7 g, FiberContent 1.2 g, ProteinContent 30.6 g, SaturatedFatContent 2.2 g, SodiumContent 734 mg, SugarContent 1.9 g

SHRIMP JAMBALAYA RECIPE - NYT COOKING



Shrimp Jambalaya Recipe - NYT Cooking image

The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.

Provided by Pierre Franey

Total Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

2 pounds shrimp in the shell
2 tablespoons corn, peanut or vegetable oil
2 tablespoons flour
1 cup finely chopped onion
1 cup finely chopped green onions or scallions
1 cup finely chopped green pepper
1 cup finely chopped celery
1 tablespoon finely minced garlic
1 cup cooked ham cut into 1/2-inch cubes
2 cups crushed imported tomatoes
1/2 teaspoon dried thyme
1 teaspoon dried crushed oregano
1 cup uncooked long-grain rice, optional, or serve the dish with Creole rice (see recipe)
Salt to taste if desired
Freshly ground pepper to taste
5 cups shrimp broth (see recipe) or water
1/2 cup finely chopped green onion or scallions, optional, for garnish

Steps:

  • Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
  • Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
  • Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.

Nutrition Facts : @context http//schema.org, Calories 288, UnsaturatedFatContent 6 grams, CarbohydrateContent 30 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 23 grams, SaturatedFatContent 2 grams, SodiumContent 975 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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