Curry-Ginger Shrimp

Name: Curry-Ginger Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 283 grams fresh baby spinach; 59 milliliters butter or margarine, divided; 1 liters hot cooked basmati rice; 1 Tbsp curry powder; 59 milliliters dry white wine; 2 Tbsps minced fresh ginger; 6 larges to 8 large garlic cloves, minced; 4 green onions, chopped; 1 teaspoons hot sauce; 59 milliliters peanut oil, divided; 0 teaspoons pepper; 177 milliliters port wine, divided; 2 teaspoons red wine vinegar; 1 teaspoon salt, divided; 1 kilograms unpeeled, large fresh shrimp; 237 milliliters water; 118 milliliters whipping cream

Curry-Ginger Shrimp might be a good recipe to expand your main course recipe box. This recipe makes 8 servings with 546 calories, 40g of protein, and 21g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and pescatarian diet. If you have whipping cream, wine, basmati rice, and a few other ingredients on hand, you can make it. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Peel shrimp, and devein, if desired, reserving shells; set shrimp aside. Bring shells and 1 cup water to a boil in a skillet over medium-high heat; boil 20 minutes. Strain stock, reserving 1/2 cup; discard remaining stock and shells.

Ingredients you will need

Pasta Shells

Shrimp

Stock

Water

Equipment you will use

Frying Pan

Bring 1/3 cup port wine, garlic, ginger, and vinegar to a boil in a skillet over medium-high heat; boil 5 to 7 minutes or until reduced to 2 tablespoons. Set aside.

Ingredients you will need

Port

Vinegar

Garlic

Ginger

Equipment you will use

Frying Pan

Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add shrimp, 1/2 teaspoon salt, and pepper; saut 6 to 8 minutes or just until shrimp turn pink.

Ingredients you will need

Pepper

Shrimp

Salt

Remove from skillet, and keep warm.

Equipment you will use

Frying Pan

Add green onions, curry, and hot sauce to skillet; saut over medium-high heat 1 minute. Stir in shrimp stock, remaining port wine, and white wine; cook 8 minutes or until reduced by half. Stir in cream; cook 4 minutes or until reduced by half. Stir in reserved 2 tablespoons wine reduction and remaining butter.

Ingredients you will need

Green Onions

Shrimp Stock

White Wine

Hot Sauce

Port

Reduction

Butter

Cream

Curry Powder

Wine

Equipment you will use

Frying Pan

Add shrimp; cook until heated.

Ingredients you will need

Shrimp

Saut spinach in remaining hot oil 1 minute; sprinkle with remaining salt.

Ingredients you will need

Spinach

Salt

Cooking Oil

Serve with shrimp mixture and hot cooked rice.

Ingredients you will need

Cooked Rice

Shrimp

Equipment

Frying Pan

Ingredients

Servings:

283grams

fresh baby spinach 59milliliters

butter or margarine, divided 1liters

hot cooked basmati rice 1Tbsp

curry powder 59milliliters

dry white wine 2Tbsps

minced fresh ginger 6larges

to 8 large garlic cloves, minced 4

green onions, chopped 1teaspoons

hot sauce 59milliliters

peanut oil, divided 0teaspoons

pepper 177milliliters

port wine, divided 2teaspoons

red wine vinegar 1teaspoon

salt, divided 1kilograms

unpeeled, large fresh shrimp 237milliliters

water 118milliliters

whipping cream

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.