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Shrimp with Red Chiles, Ginger, Garlic & Scallions

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Serves four.

  • by from Fine Cooking
    Issue 64

  • 1-1/2 lb. large shrimp, peeled and deveined
  • Kosher salt
  • 5 Tbs. extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 2 fresh red hot chiles (such as Fresno or jalapeño), cored, seeded, and thinly sliced
  • 1 Tbs. finely chopped fresh ginger
  • 2 bunches scallions (about 16), trimmed and sliced on the diagonal into 1-inch pieces
  • 1/4 cup chopped fresh cilantro
  • 1-1/2 Tbs. fresh lemon juice; more to taste

Heat a large sauté pan over high heat for 1 minute. Season the shrimp with 1/2 tsp. salt. Pour 2 Tbs. of the oil into the pan and then add the shrimp, garlic, chiles, and ginger. Sauté, tossing frequently, until the shrimp brown and are no longer translucent, about 3 minutes. Transfer to a plate. Add another 2 Tbs. oil, the scallions, and 1/4 tsp. salt to the pan. Sauté the scallions until they wilt and begin to brown, about 2 minutes. Return the shrimp to the pan and toss well for 30 seconds. Remove from the heat and stir in the cilantro, lemon juice, and the remaining 1 Tbs. oil. Taste and add more salt and lemon juice, if needed. Serve immediately.

Serving Suggestions

Serve over steamed jasmine rice.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 370; Fat (g): fat g 21; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 3; Protein (g): protein g 36; Monounsaturated Fat (g): 14; Carbohydrates (g): carbs g 10; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 700; Cholesterol (mg): cholesterol mg 260; Fiber (g): fiber g 2;

Photo: Scott Phillips

Loved it, but I did take the liberty to go heavy with the ginger.

This needed more kick. Maybe my jalapenos didn't have enough heat. It sounded much more interesting than it tasted.

This had no flavor. Used the correct amount of garlic, ginger, chiles, etc. Maybe it would help to marinate the shrimp as you do in an Asian remipe.

Tasty and very healthy.

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