Best Mild Shrimp Curry Recipes

CURRY SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

AUTHENTIC AND EASY SHRIMP CURRY

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.

MILD SHRIMP CURRY

Steps:

• Bring a quart of water to boil and add the shrimp and the turmeric. Cook three to four minutes, then drain the shrimp, reserving the cooking water.
• Heat the oil in a large, heavy skillet and saute the onion for about 10 minutes, until it is lightly browned. Add the garlic and cook for half a minute.
• Turn down the heat and add the cumin, coriander and paprika. Cook 10 seconds, stirring, then add a cup of the shrimp cooking water. Cook 10 minutes, then add remaining shrimp cooking water and continue to simmer, stirring occasionally, until sauce is thick (about 20 minutes).
• Add shrimp and peas and heat through. Stir in the yogurt and heat it through. Correct seasoning, sprinkle shrimp with coriander and serve.

SHRIMP IN A LIGHT CURRY SAUCE

Steps:

• Shell and de-vein the shrimp; rinse well, pat dry, and set aside.
• In a skillet over medium heat, melt the butter; saute the onion for about 7 minutes.
• Add the red chile pepper and cook, stirring, for 1 minute.
• Add the shrimp, then season to taste with salt and freshly ground pepper.
• Cook, stirring often, about three minutes.
• Add the cardamom (1/2 tsp ground) and cumin and stir, then add the lime juice, sour cream, and yoghurt.
• Bring to a gentle boil, stirring, then remove from heat (you don't want to overcook the shrimp).
• Serve immediately, sprinkled with chopped coriander, with saffron rice.

MILD SHRIMP CURRY

Steps:

• Peel the shrimp, reserving the shells, and sprinkle them with salt. Rinse thoroughly, drain and repeat the process two more times. Blot dry with paper towels.
• Tear the ancho chile in strips, discarding the seeds, and soak for 20 to 30 minutes in 1 cup hot water.
• Place the shrimp shells in a large saucepan with half the onion, coarsely chopped, the celery and parsley. Add 5 cups water and bring to boil. Simmer for 30 minutes.
• Chop the remaining half-onion and sautee in the vegetable oil until golden brown, stirring frequently. Add the garlic and cook for one minute, then add the spices. Stir-fry for a minute, then add 1 cup of the shrimp stock. Boil rapidly for 5 minutes. Meanwhile, puree the ancho chile in its soaking liquid until smooth. Add to the sauce, along with the rest of the shrimp stock. Cook for 20 minutes.
• Add the shrimp and cook for about 3 minutes. Add the yogurt and heat through. Sprinkle with coriander and serve on basmati rice.