Spiced Ginger Shrimp with Burst Tomatoes

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By Melissa Clark/NYTimes Cooking

Spiced Ginger Shrimp with Burst Tomatoes

By Melissa Clark/NYTimes Cooking

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Ingredients

20 minutes
2 to 3 servings
  1. About 1 1/2 tsp aromatic spice blend, such as Garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend, plus more to taste
  2. 1 1/2 tspfinely grated fresh ginger
  3. 2garlic cloves, minced or finely grated
  4. 2scallions thinly sliced, greens and whites separated
  5. 3/4 tspkosher salt, plus more to taste
  6. 1/4 tspblack pepper
  7. 1 lbextra-large shrimp, shelled and deveined
  8. 1 Tbspextra-virgin olive oil
  9. 3/4 Csmall (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
  10. 2 Tbspunsalted butter
  11. Fresh lime juice
  12. 1/2 Cfresh mint leaves, torn or roughly chopped

Cooking Instructions

20 minutes
  1. 1

    In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.

  2. 2

    Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.

  3. 3

    Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.

  4. 4

    Tip
    If your spice blend is heavy on the chiles, you might want to cut back by 1/4 to 1/2 teaspoon; you can always add more to taste just before serving.

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