Best Shrimp Curry Squid Ink Pasta A La China Grill Recipes

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SQUID INK PASTA WITH SHRIMP AND CHERRY TOMATO SAUCE



Squid Ink Pasta with Shrimp and Cherry Tomato Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

5 shrimp, sliced in half lengthwise, peeled and deveined, reserving shrimp shells for sauce
3 tablespoons olive oil, plus more for garnish
1/2 fennel, sliced (save fronds for garnish)
1/2 red onion, sliced
Kosher salt
Pinch crushed red pepper flakes
10 heirloom cherry tomatoes, sliced in half
2 large cloves garlic, smashed
2 sprigs oregano, leaves chopped finely
1/2 cup white wine
4 squid, cut in half lengthwise for 2 sets of 4 legs
1/2 bunch parsley, leaves chopped finely
Grated Parmesan, for garnish
Squid Ink Pasta, recipe follows
3 cups flour
5 large eggs (heirloom or organic)
1 large egg yolk
1/4 cup extra-virgin olive oil
1/4 cup squid ink
Kosher salt

Steps:

  • Add the shrimp shells to a small pot and cover with water. Bring to a boil and allow to simmer until it has reduced by half. Strain and keep on the heat at a low simmer until ready to use.
  • Add the olive oil, fennel, onions, a pinch of salt and crushed red pepper flakes in a saute pan over medium heat. Let the fennel and onions cook until translucent. Then add the tomatoes, garlic, oregano and white wine. Let it reduce until there is about 1/4 cup of liquid left. Then add the squid, shrimp and 1/2 cup of the shrimp stock. Stir in the parsley.
  • Cook the fresh squid ink pasta in salted boiling water until tender, but still has a bite. Add the cooked pasta to the saute pan and toss to coat. Garnish the pasta with fennel fronds, a drizzle of olive oil and grated Parmesan.
  • Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely is better here). Crack the eggs into the hole and add the egg yolk, olive oil, squid ink and some salt.
  • Using a fork, beat the eggs together with the olive oil, squid ink and salt; then begin to incorporate the flour into the egg mixture, being careful not to break the sides of the well or else the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading.
  • When kneading, it is VERY important to put your body weight into it; get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader, or 10 to 15 minutes for an inexperienced kneader. Put your body weight into it; you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
  • When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let it rest for at least 20 to 30 minutes. If using immediately, do not refrigerate.
  • Roll and cut the pasta into the desired shape.
  • How smooth and supple!

SQUID INK PASTA WITH SHRIMP & CHERRY TOMATOES



Squid Ink Pasta with Shrimp & Cherry Tomatoes image

This recipe for Squid Ink Pasta with Shrimp & Cherry Tomatoes only looks fancy. It's easy to make in under 30 minutes and the flavor is delicious!

Provided by Platings and Pairings

Categories     Pasta

Time 30m

Number Of Ingredients 13

12 ounces squid ink pasta
1 pound shrimp (peeled and deveined)
1 Tablespoon extra virgin olive oil
6 cloves garlic (thinly sliced )
2 Tablespoons tomato paste
10 ounces cherry tomatoes (halved)
1/3 cup white wine or dry vermouth
½ teaspoon red pepper flakes
2 lemons (zested and juiced )
1/2 cup chopped basil
4 Tablespoons butter
Kosher salt
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large skillet heat olive oil on medium-high heat until hot. Add the garlic. Cook, stirring occasionally, 1-2 minutes, or until lightly browned and fragrant. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the cherry tomatoes, white wine, ¼ cup water and red pepper flakes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tomatoes are softened.
  • Cook the pasta to al dente, reserving ½ cup of the pasta cooking water, drain the pasta.
  • While the pasta cooks, add the shrimp to tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until cooked.
  • Add the cooked pasta, butter, lemon zest, lemon juice and half the reserved pasta cooking water to the skillet with the shrimp & tomatoes. Cook, stirring frequently, 2-3 minutes, or until the pasta is coated in the sauce; season with salt and pepper to taste. (If the sauce seems dry, add in some of the reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil.
  • Garnish with remaining basil and serve.

Nutrition Facts : Calories 570 kcal, Carbohydrate 72 g, Protein 35 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 315 mg, Sodium 1087 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

SHRIMP CURRY



Shrimp Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield about 4 to 6 main course servings

Number Of Ingredients 19

5 cloves garlic
One 3-inch long piece fresh ginger, peeled
2 tablespoons vegetable oil
1/4 heaping teaspoon whole cloves
10 cardamom pods
8 whole allspice
1 cinnamon stick, broken in half
1 bay leaf
1 medium yellow onion, sliced
2 teaspoons curry powder
1/2 jalapeno, or more to taste
1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped
3/4 cup coconut milk
2 cups water
2 1/2 teaspoons kosher salt
1 1/2 pounds medium shrimp, peeled and deveined
2 tablespoons chopped fresh coriander leaves
1 tablespoon freshly squeezed lime juice
Basmati Rice

Steps:

  • In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato, coconut milk, and cook, stirring, until the oil separates from the sauce and there is a distinctive frying sound as the sauce begin to "refry", about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until the liquid has thickened, about 6 minutes. Add shrimp, cover, and bring to a simmer and cook until just cooked through, about 5 minutes. Stir in the coriander and lime juice. Transfer to a serving bowl and serve with rice.

SHRIMP CURRY SQUID INK PASTA A LA CHINA GRILL



SHRIMP CURRY SQUID INK PASTA A LA CHINA GRILL image

Categories     Pasta     Shellfish     Quick & Easy     Healthy

Yield 2 people

Number Of Ingredients 12

SHIRMP - as many as you want (the bigger the better - probably about 3 giant per person), 6 smaller ones p/p
PEANUT OIL enough to brush on shrimp
SMOKEY Paprika - or other smokey seasoning to sprinkle on shrimp
SHITAKE MUSHROOMS - handful of caps
CHERRY TOMATOES - 6 - 8 cut in half
SQUID INK PASTA- half a package
RED CURRY PASTE - tablespoon +/-
COCONUT MILK - one can +/-
FISH SAUCE 1 tablespoon
BROWN SUGAR 1 tablespoon
BONITO FISH FLAKES- 1 mini package or handful
CILANTRO - 1 sprig for garnish if desired

Steps:

  • Boil large pot of water for pasta MEANWHILE SHIRMP - Thread shrimp on to skewers Brush Shrimp w/peanut oil Sprinkle with smokey paprika or other smokey flavoring Broil til pink Turn skewers, sprinkle with more flavor if necessary and broil til lightly singed (you can also grill on an open flame) CURRY - Put curry paste into a small wok or sauce pan and heat on medium high Add coconut milk, simmer and whisk to incorporate curry - should turn milk pink (NOTE - you can add more or less curry paste and coconut milk to taste) As it bubbles, add the fish sauce and brown sugar, continue incorporating, simmer down to reduce - it should be thick rather than soupy Slice shitake mushrooms into 1/4" slivers and add them along with the tomatoe halves into the curry - simmer another few minutes Once the pasta water boils, add the squid ink pasta. Follow directions on package but most need only about 3 minutes to boil. Al dente is better than mushy ASSEMBLE Drain pasta in collander, stop cooking with cold water, drain again. Pile pasta in a high mound in the middle of a serving plate with a lip or shallow bowl. Arrange shrimp in a circle on top of /around the base of the pasta pile Pour the curry over the pasta and puddle around shrimp. Sprinkle bonito fish flakes on top of the pasta/shrimp plate and add the cilantro sprig if desired. ENjoy - eat with chopsticks if you have 'em

SINGAPORE NOODLE CURRY SHRIMP



Singapore Noodle Curry Shrimp image

One skillet, and it's dinner!

Provided by Martorella

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 6

Number Of Ingredients 14

⅔ cup chicken broth
1 tablespoon oyster sauce
1 ½ tablespoons soy sauce
1 ½ teaspoons white sugar
3 tablespoons peanut oil
1 ½ teaspoons curry powder
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1 small red bell pepper, diced
1 small red onion, chopped
4 green onions, chopped into 1 inch pieces
1 (12 ounce) package frozen cooked cocktail shrimp
1 ½ cups frozen baby peas
½ (8 ounce) package rice noodles, broken into 3 inch pieces and soaked

Steps:

  • Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 25 g, Cholesterol 110.5 mg, Fat 7.6 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 1.4 g, Sodium 490.6 mg, Sugar 3.7 g

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