Curried Shrimp with Tomatoes
Yield: 2-3 servings
Quick to cook and loaded with flavor, this one-pan meal is delightful served over rice, polenta, or with a piece of crusty bread.


Ingredients

  • 1½ teaspoons curry powder, plus more to taste*
  • 1½ teaspoons finely grated fresh ginger
  • 2 garlic cloves, minced or finely grated
  • ¾ teaspoon kosher salt, divided use
  • ¼ teaspoon black pepper (and an optional pinch or two of cayenne)
  • 1 pound large or extra-large shrimp (shelled, deveined, tail off; thawed if frozen and patted dry)
  • 1 tablespoon extra-virgin olive oil
  • 1 cup cherry tomatoes, halved or quartered if large
  • 1 tablespoon butter, cut into a few pieces
  • For serving: Hot cooked rice**, polenta, or crusty bread; lime wedges; 2 tablespoons fresh mint leaves, torn or roughly chopped (a lovely addition but could substitute cilantro, parsley, basil, and/or scallion greens…or omit in a pinch)

Instructions

  1. In a mixing bowl, combine the curry powder, ginger, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and optional pinch or two of cayenne. Add the shrimp and toss well. Set aside. (Prep ahead tip: At this point, the shrimp can sit at room temperature for up to 30 minutes or be refrigerated for 2 hours.)
  2. Add the oil to a 12-inch skillet and heat over high. Add the tomatoes and ¼ teaspoon salt. Sauté until the tomatoes start to soften and wrinkle, about 2 minutes.
  3. Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are mostly pink but just short of cooked through.
  4. Stir in butter and cook for another minute, or until the shrimp are just cooked through. Remove from the heat and add a squeeze of one of the lime wedges (for those who like to measure, I add 1 teaspoon). Taste and add another pinch of salt and/or spices, if desired. Garnish with mint or herbs of choice and serve immediately with an additional lime wedge.

Notes

*Mix it up: Garam masala could be used instead of the curry powder for those who enjoy. Feel free to also experiment with different spice blends, like harissa powder or even curry and harissa pastes (noting that spice levels do vary from one to the other and brand to brand).

**For a flavor upgrade, I like to serve the shrimp with Coconut Rice. Cilantro Lime Rice is another complementary option. For your choice of perfectly cooked plain rice, I recommend these methods for Baked White RiceBest Brown Rice, and Black Rice.


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