Spiced Ginger Shrimp With Burst Tomatoes
By Melissa Clark · 20 minutes · 2 to 3 servings
A recipe by Melissa Clark from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏱️ Total time: 20 minutes
- 🍽️ Servings: 2 to 3
Ingredients
- About 1 ½ teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see Note), plus more to taste
- 1 ½ teaspoons finely grated fresh ginger
- 2 garlic cloves, minced or finely grated
- 3 scallions, thinly sliced, greens and whites separated
- ¾ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1 pound extra-large shrimp, shelled and deveined
- 1 tablespoon extra-virgin olive oil
- ¾ cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
- 2 tablespoons unsalted butter
- Fresh lime juice
- ½ cup fresh mint leaves, torn or roughly chopped
Directions
- In a medium bowl, combine spice blend, ginger, garlic, scallion whites, ½ teaspoon salt and ¼ teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and ¼ teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
- Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
- 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.
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