Best Rock Shrimp Curry Recipes

Tropical Asian Curry Noodles with Rock Shrimp image

Provided by Ming Tsai

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 11

1/2 cup curry paste, recipe to follow
2 tablespoons coconut milk
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1/2 pound rock shrimp, rinsed and drained
1/2 pound shanghai egg noodles, blanched and refreshed
1 cup chopped garlic chives
1 cup bean sprouts
1 red bell pepper, julienned
2 heads bok choy, julienned
1 cup snow peas or snap peas, blanched and refreshed

Steps:

In a hot wok, add curry paste, coconut milk, juice and fish sauce and mix well. Add shrimp and quickly cook, about 1 minute. Add noodles, chives and vegetables and mix well, being careful not to overmix. Check for seasoning and serve hot.

Rock Shrimp Curry image

Provided by Martha Stewart

Number Of Ingredients 9

1/4 cup olive oil
1 teaspoon cumin seeds
Curry Paste
8 to 10 fresh curry leaves
1/2 cup freshly grated or frozen grated coconut, defrosted if frozen
4 long plum tomatoes, quartered
1 1/2 pounds rock shrimp, deveined
Fresh cilantro, chopped, for garnish
Cooked basmati rice, for serving

Steps:

Heat olive oil in a large high-sided skillet or wok over high heat. Add cumin seeds and cook, stirring, until lightly toasted. Add curry paste and curry leaves, and reduce heat to medium. Cook, stirring, for 15 to 20 minutes. Oil will begin to separate from paste. Stir in coconut and tomatoes and continue cooking, 10 to 15 minutes more. If paste begins to look too dry, add a little water to moisten.
Increase heat to high and add rock shrimp. Cook, stirring, until opaque, 7 to 10 minutes. Remove from heat and garnish with cilantro; serve immediately with rice.