Best 3 Curry Shrimp And Rice Recipes
**Tantalizing Taste of Curry Shrimp and Rice: A Culinary Journey**
Embark on a delectable adventure with our specially curated collection of curry shrimp and rice recipes. These culinary delights promise an explosion of flavors, combining the richness of aromatic spices with the succulent sweetness of shrimp and the comforting warmth of fluffy rice. From classic Indian curries to innovative fusion dishes, our diverse selection caters to every palate, ensuring an unforgettable dining experience. Dive into the vibrant world of spices as you explore these mouthwatering recipes, each offering a unique interpretation of this timeless classic.
**Recipes Included:**
1. **Classic Indian Curry Shrimp and Rice:** Indulge in the authentic flavors of India with this traditional curry dish. Fragrant spices like cumin, coriander, and turmeric blend harmoniously with tender shrimp and basmati rice, creating a symphony of flavors that will transport you to the bustling streets of Mumbai.
2. **Coconut Curry Shrimp and Rice:** Experience the tropical allure of Southeast Asia with this creamy and aromatic curry. Coconut milk infuses the dish with a velvety richness, while lemongrass and ginger add a refreshing citrusy zing. Jasmine rice provides a delicate foundation for this flavorful ensemble.
3. **Jamaican Curry Shrimp and Rice:** Discover the vibrant flavors of the Caribbean in this delectable curry. A blend of jerk seasoning, allspice, and Scotch bonnet peppers brings a warm and spicy kick to the tender shrimp. Coconut rice adds a touch of sweetness, balancing the heat and creating a harmonious flavor profile.
4. **Thai Green Curry Shrimp and Rice:** Embark on a culinary journey to Thailand with this aromatic green curry. Fragrant green chilies, galangal, and kaffir lime leaves create a complex and flavorful broth, while bamboo shoots and bell peppers add a delightful crunch. Jasmine rice absorbs the vibrant curry, making each bite a burst of Thai goodness.
5. **Fusion Curry Shrimp and Rice with Mango Salsa:** Delight your taste buds with this innovative fusion dish. Succulent shrimp are bathed in a creamy curry sauce infused with a hint of mango sweetness. A refreshing mango salsa, made with ripe mangoes, red onions, and cilantro, provides a vibrant contrast to the richness of the curry. Jasmine rice completes this culinary masterpiece.
**Additional Information:**
* Difficulty Level: Easy to Moderate
* Cooking Time: Approximately 30-45 minutes per recipe
* Serving Size: These recipes typically serve 4-6 people
* Dietary Considerations: Some recipes may be adapted for vegetarian or gluten-free diets
CURRY SHRIMP AND RICE
My family and I absolutely love curry shrimp and rice. I created this version so I I can make it in a hurry. Except for the butter and shrimp, all the ingredients are right in my pantry. To add a little heat, we like to stir in a tablespoon of fresh ground chili paste. -Angela Spengler, Niceville, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally., Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.
Nutrition Facts : Calories 354 calories, Fat 13g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1112mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE
Steps:
- In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
- Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
- Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
- Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
- Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
- Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.
CURRY SPICED SHRIMP AND RICE
This is a wonderfully spiced curried shrimp and rice main dish. It's a quick one-pot dish ready in about 30 minutes. A cool cucumber-yogurt Raita makes a great accompaniment to serve alongside this dish.
Provided by Vickie Parks
Categories Seafood
Time 50m
Number Of Ingredients 15
Steps:
- 1. Heat the oil in a large skillet over medium heat. Add the onion, carrots, salt and pepper and cook, covered, stirring occasionally, 6 to 8 minutes. Add the coconut milk, garlic, ginger, cumin and turmeric, and cook for 1 minute, stirring frequently.
- 2. Stir in the rice and broth, and bring to a boil. Reduce heat to low and let simmer, covered, for 15 minutes.
- 3. Season the shrimp with a little salt and pepper and nestle them in the partially cooked rice. Scatter the peas over the top, cover, and cook until the shrimp are opaque throughout and the rice is tender, another 4 to 5 minutes more. Fold in the coriander/cilantro, and serve immediately.
Tips:
- Choose the right shrimp: Medium or large shrimp (21-25 count per pound) are best for this recipe. Avoid pre-cooked shrimp, as they will become tough and rubbery when reheated.
- Marinate the shrimp: Marinating the shrimp in a mixture of olive oil, garlic, paprika, cumin, and cayenne pepper adds flavor and helps to tenderize the shrimp.
- Cook the shrimp properly: Shrimp cooks quickly, so it is important to cook it over medium-high heat for only 2-3 minutes per side. Overcooking will make the shrimp tough and rubbery.
- Use a good quality curry paste: The curry paste is what gives this dish its flavor, so be sure to use a good quality paste. Look for a paste that is made with fresh ingredients and that has a deep, rich flavor.
- Add vegetables: Vegetables such as bell peppers, onions, and carrots add color, flavor, and nutrition to this dish. You can use any vegetables that you like, but be sure to cut them into bite-sized pieces so that they cook evenly.
- Serve with rice: Curry shrimp and rice is a classic combination. Serve the shrimp over a bed of steamed rice, and top with a sprinkle of fresh cilantro.
Conclusion:
This curry shrimp and rice recipe is a quick and easy weeknight meal that is packed with flavor. The shrimp is marinated in a flavorful mixture of spices, then cooked in a creamy curry sauce. The rice is cooked in the same pot as the shrimp, which makes for easy cleanup. This dish is sure to be a hit with the whole family.
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