I saw this recipe on the New York Times but made a modification because I did not have some of the spices it called for. The result is delicious without the spices, which were 1 1/2 tsp. of garam masala or five-spice curry powder or Baharat.
Serves 2-3
Ingredients:
- 1 1/2 tsp finely grated fresh ginger
- 2 garlic cloves
- 3 scallions, thinly sliced, greens and whites separated
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 pound extra-large shrimp, shelled and deveined
- 1 TBSP extra virgin olive oil
- 3/4 cup of halved sweet cherry tomatoes
- 2 TBSP unsalted butter
- fresh lime juice
- 1/2 cup fresh mint leaves, torn or coarsely chopped
Preparation:
In a medium bowl, combine ginewr, garlic, scallion whites, 1/2 tsp. salt and 1/4 tsp pepper. Add shrimp and toss well. Heat a large skillet over high heat and add the olive oil. Add the tomatoes and 1/4 tsp. salt. Cook until the tomatoes start to wrinkle, about 2 minutes.
Add shrimp mixture and saute for another 2 - 4 minutes, turning the shrimp until they are pink all over.
Gently stir in the butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze with fresh lemon juice. Garnish with mint and scallion greens and serve immediately.
This goes well with rice. I'll try soba noodles the next time I make it.
