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Shrimp with Red Chiles, Ginger, Garlic, and Scallions
This dish presents a very distinctive mix of flavors. You will want to serve it with something less challenging, such
as rice or couscous or corn on the cob.
| 1 1/2 lb. large shrimp, peeled and deveined |
3/4 t. sea salt |
| 5 T. olive oil |
2 cloves garlic, minced |
| 2 hot red chiles (we opted for jalapenos), seeded and finely chopped |
1 T. fresh ginger, finely chopped |
| 2 bunches scallions, trimmed and sliced into 1 inch pieces |
1/4 c. fresh cilantro, chopped |
| 1 1/2 T. fresh lemon juice |
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- Warm a large skillet over high heat for 1 minute. Season the shrimp with 1/2 t. sea salt.
Pour 2 T. of the oil into the pan, and add the shrimp, garlic, chiles, and ginger. Saute, tossing
frequently, until the shrimp are no longer translucent (about 3 minutes). Transfer to a plate.
- Add to the skillet another 2 T. of oil, the scallions, and another 1/4 t. salt. Saute until the
scallions wilt and begin to turn brown (about 2 minutes). Return the shrimp mixture to the skillet.
Stir well for 30 seconds. Remove from the heat.
- Stir in the cilantro, lemon juice, and 1 T. oil. Taste to determine whether you want more lemon
juice and/or salt. Serve immediately.
4 servings
Source: Fine Cooking, April/May 2004
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