Best 2 Shrimp And Pumpkin Curry Recipes

Embark on a culinary journey to the vibrant streets of India with our tantalizing Shrimp and Pumpkin Curry recipe, a symphony of flavors that captures the essence of traditional Indian cuisine. This delectable dish combines succulent shrimp, tender pumpkin, and an aromatic blend of spices, creating a harmonious balance of flavors that will tantalize your taste buds.

Indulge in a delightful symphony of textures, from the velvety smooth pumpkin to the tender bite of shrimp, all enveloped in a rich and flavorful curry sauce. Each element of this dish contributes to a symphony of flavors, creating a harmonious and satisfying culinary experience. With its vibrant colors and captivating aromas, this Shrimp and Pumpkin Curry is a feast for both the eyes and the palate.

In this comprehensive guide, we'll provide you with step-by-step instructions, including preparation and cooking methods, to ensure your culinary creation is a resounding success. We'll also unveil additional delectable recipes that complement the main dish, transforming your meal into a veritable feast fit for royalty. From tantalizing starters to refreshing sides and decadent desserts, we've got you covered with a culinary adventure that will leave your taste buds craving more.

Here are our top 2 tried and tested recipes!

PUMPKIN-PEANUT CURRY NOODLES WITH FIVE-SPICE SEARED SCALLOPS AND SHRIMP

Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound spaghetti
Salt
5 tablespoons vegetable oil or peanut oil
3 cloves garlic, finely chopped
2 inches ginger root, minced or grated
1 red bell pepper, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
1/4 to 1/3 cup tamari dark soy sauce, eyeball it
1 (15-ounce) can cooked pumpkin
2 rounded tablespoonfuls mild or hot curry paste (recommended: Patak's) found on international foods aisle
3 tablespoons five-spice powder
12 jumbo shrimp, peeled and deveined
12 diver scallops, trimmed and patted dry
4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks

Steps:

Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.
While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.
Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.
Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood.

SHRIMP AND PUMPKIN CURRY RECIPE - (4/5)

Shrimp and Pumpkin Curry Recipe - (4/5) image

Provided by Mother_Daniel

Number Of Ingredients 15

Ingredients

2 T. Olive oil
1 C. Sliced onion
1 T. Minced ginger
1 T. Minced garlic
1 Chopped plum tomato
1 - 15 oz. Can pumpkin puree*
2 C. Vegetable broth
1 C. Unsweetened coconut milk
1 1/2 t. Curry powder
1/8 t. Cayenne pepper (optional)
1 ? t. Fresh lime juice
1 C. Roasted, cubed butternut squash**
1 lb. peeled, deveined shrimp
Steamed rice
Cilantro, lime zest and fried shallots

Steps:

Heat olive oil a large skillet or saucepan over medium heat. Add onion and ginger. Saut? until soft, about 8 minutes. Add garlic and continue to saut? for 1 minute. Stir in chopped plum tomato and pumpkin puree; cook, stirring frequently until golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne, if using, and simmer 20 minutes, stirring occasionally. Add lime juice, cubed squash, and shrimp. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, limes zest, and fried shallots. * Unseasoned, NOT spices already added, Pumpkin Pie puree. Equal measure of fresh cooked pumpkin can be used. when i make this (pictured) I use a whole, small pumpkin; like a Sugar Pumpkin, seeded, "lid" on, wrapped in foil and baked until soft. Let cool completely. Discard tough peel and keep the pumpkin. ** OR substitute cubed, steamed red or yellow sweet potato if you don't feel like wrestling an entire butternut squash for just 1 cup of cubed.

Tips:

Use fresh ingredients. Fresh shrimp and pumpkin will give your curry the best flavor.
Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough.
Use a variety of spices. The spices in this curry give it a complex and flavorful taste. Don't be afraid to experiment with different spices to find your favorite combination.
Serve with rice or naan bread. Curry is traditionally served with rice or naan bread. This will help to soak up the delicious sauce.

Conclusion:

Shrimp and pumpkin curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a quick and easy meal, give this shrimp and pumpkin curry a try.