Best Shrimp And Scallop Curry Recipes

SHRIMP AND SCALLOP CURRY

Shrimp and Scallop Curry image

Provided by John Phillips

Categories Milk/Cream Ginger Rice Shellfish Sauté Quick & Easy Scallop Shrimp Curry Cilantro Bon Appétit Hawaii

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon butter
2 tablespoons minced peeled fresh ginger
4 large garlic cloves, minced
1 tablespoon curry powder
1 1/2 pounds uncooked large shrimp, peeled, deveined
1 pound sea scallops
6 green onions, chopped
1 cup whipping cream
1 teaspoon grated lemon peel
1 1/2 cups long-grain white rice, freshly cooked
1/2 cup chopped fresh cilantro

Steps:

Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.

SHRIMP AND SCALLOP CURRY

Shrimp and Scallop Curry image

Curry recipe is delicious served over rice. Recipe originally printed in Bon Appetit (December 1981)

Provided by ellie_

Categories One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

36 medium shrimp, peeled and devined (shells reserved)
2 green onions, minced
2 cloves garlic, minced
2 teaspoons curry powder
3 cups heavy cream
1 cup white wine
1 lb scallops
salt and pepper
1 tablespoon butter
1 tablespoon chopped fresh parsley

Steps:

Combine shells, green onion, garlic and curry powder in medium skillet over med.
high heat and cook for 1 minute.
Blend in cream and wine.
Increase heat to high and cook, stirring constantly for 5 minutes.
Remove from heat.
Discard shells.
Set sauce aside.
Season shrimp and scallops with salt, pepper and curry powder.
Heat butter in saucepan over med.
high heat.
Add shrimp and scallops in batches and cook for 2 minutes.
Remove shrimp and scallops from pan and set aside.
Add cream sauce to pan and cook until sauce is thick about 3 minutes.
Return shrimp and scallops to saucepan.
Blend in parsley.

Nutrition Facts : Calories 570.4, Fat 47.3, SaturatedFat 28.8, Cholesterol 247.8, Sodium 237.8, Carbohydrate 7.6, Fiber 0.4, Sugar 0.7, Protein 22.8

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