Spiced Ginger Shrimp With Burst Tomatoes
Published Sept. 16, 2020
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- About 1½ 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
- 1½teaspoons finely grated fresh ginger
- 2garlic cloves, minced or finely grated
- 3scallions, thinly sliced, greens and whites separated
- ¾teaspoon kosher salt, plus more to taste
- ¼teaspoon black pepper
- 1pound extra-large shrimp, shelled and deveined
- 1tablespoon extra-virgin olive oil
- ¾cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
- 2tablespoons unsalted butter
- Fresh lime juice
- ½cup fresh mint leaves, torn or roughly chopped
Nutritional analysis per serving (3 servings)
263 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 32 grams protein; 563 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
- Step 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.
- If your spice blend is heavy on the chiles, you might want to cut back by ¼ to ½ teaspoon; you can always add more to taste just before serving.
Private Notes
Comments
For those who don’t have premade spice blends, Melissa recommended 1/2 t each of ground cumin and coriander plus 1/4 t each of cayenne and cinnamon, noting “...it won’t have quite the nuanced character of a more deliberate blend.”
Doubled the recipe to feed a group tonight. Used garam masala and added cinnamon, cumin and basic chili pepper. Let the full seasoning mix (ginger, garlic etc) marinate on shrimp for 4 hours before cooking. Cut 1/2 of my grape tomatoes in 1/2 and left remaining tomatoes whole. Definitely took longer than recipe suggested to cook the shrimp through. Halved tomatoes just became sauce. Guests loved it on top of goat cheese infused polenta.
Searing the shrimp on high heat after coating it with the garlic/spice mixture is apt to produce tough shrimp and an acrid taste of burnt garlic. I prefer to cook the tomatoes on medium heat, then lower it, add the butter, diced and cold, and finally simmer the shrimp/garlic very gently in the buttery tomato broth.
600 gms shrimp, 1/2 teaspoon each: cardamom, culantro, cumin, smoked paprika, extra ginger & garlic, green onion whites, s & p. Marinated for an hour or so. Used fresh tomatoes. Served with NYT cilantro rice using 1/2 coconut cream and broth for the liquid. Husband loved it. Will make again.
As soon as this popped up in my email, I knew I had to try it! I used a colorful mix of cherry and grape tomatoes from a local NJ farm and, for the spice blend, I used suya. It was simple and absolutely tasted like a gourmet meal. This is definitely going into rotation.
i used ras al hanout instead of garam masala and it was really good. also added a minced chile pepper when cooking down the tomatoes.