Best Shrimp Curry Flavors Of Cape Cod Recipes

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INDIAN SHRIMP CURRY



Indian Shrimp Curry image

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

Provided by Jacqueline B

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 4

Number Of Ingredients 13

2 tablespoons peanut oil
½ sweet onion, minced
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 ½ teaspoons ground turmeric
1 teaspoon paprika
½ teaspoon red chili powder
1 (14.5 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 teaspoon salt
1 pound cooked and peeled shrimp
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
  • Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g

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

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.

COD CURRY



Cod Curry image

This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.

Provided by JENNIFERB3

Categories     World Cuisine Recipes     Asian     Indian

Time 1h10m

Yield 4

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon cardamom
½ teaspoon turmeric
½ teaspoon salt
2 fresh jalapeno peppers, seeded and diced
.24 cup chopped cilantro
1 tablespoon lemon juice
1 (28 ounce) can diced tomatoes with juice
1 pound cod fillets, cut into chunks

Steps:

  • Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown.
  • Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend.
  • Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 11.4 g, Cholesterol 52.8 mg, Fat 8.4 g, Fiber 3.2 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 757 mg, Sugar 6.4 g

SEAFOOD THERMIDOR FLAVORS OF CAPE COD



Seafood Thermidor Flavors of Cape Cod image

In my group "Flavors of Cape Cod", ~this dish will be popular. In the restaurants on the Cape it is served. Now you can use lobster, scallops or shrimp, no matter, I sometimes throw some firm fish chunks in ~ or canned crabmeat, create your own. But the result is always good and easy to make !

Provided by Carol Junkins

Categories     Fish

Time 40m

Number Of Ingredients 11

1/2 lb scallops
1/2 lb shrimp or lobster, etc
2 onions, diced (green)
1 Tbsp parsley
1 can(s) cream of shrimp soup
3 Tbsp flour
1/2 c milk
1/2 c shredded monterey jack cheese
2 Tbsp butter, melted
1/2 tsp paprika
1/2 c bread crumbs

Steps:

  • 1. Mix flour, cream of shrimp soup, onion and milk Fold in shrimp and scallops and put in a 1 quart casserole. Spread shredded cheese over shrimp and scallop mixture. Toss bread crumbs and melted butter and sprinkle over cheese.
  • 2. Bake in oven, 350 degrees for 30 minutes. Serve over rice or toast points.

SHRIMP CURRY ~ FLAVORS OF CAPE COD



Shrimp Curry ~ Flavors of Cape Cod image

This dish can be served as either a main dish served over rice or as an appetizer with an Indian sideboy ~ ~ salted peanuts, kumquats, chutney, sliced banana, coconut, chopped radishes, chopped pepper, etc. warmed in a chafing dish with toast points. Recipe was submitted by Sarah Fisher in the cookbook, Flavors of Cape Cod.

Provided by Carol Junkins

Categories     Seafood

Time 15m

Number Of Ingredients 11

4 Tbsp butter
1 large onion chopped, about 1 cup
4 Tbsp flour
1 red apple, skin left on, cored and chopped
1 1/2 lb cooked, shelled, deveined, medium sized shrimp
1/2 c plain yogurt
2-3 tsp curry powder
2 tsp salt
1 c water
2 cucumbers, peeled and seeded, cut in pieces same size as shrimp
1 c tomato juice

Steps:

  • 1. Saute' apple and onion in butter until soft ~ about 5 minutes. Stir in curry powder. Cook, stirring constantly, one minute. Mix in flour, stir for one minute, add salt, tomato juice and water. Bring to boil and simmer for 5 minutes covered. Add shrimp and cucumber. Heat, stir often, until curry is very hot and cucumber tender. Stir in yogurt.
  • 2. Serve in chafing dish with toast points for appetizer, or over rice for main meal.

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