Garlic and Chile Seared Shrimp
Yield: Servings: 6 to 8
Source: Fine Cooking: By Anjali Patak
Put out a plate of sizzling shrimp, and just watch the crowd gather. Curry leaves-no relation to the powder-add a subtle lemon-meets-onion flavor. If you must, you can omit them and still have a tasty dish.
3 Tbs. light olive or vegetable oil; more as needed
2 lb. raw extra-jumbo shrimp (16 to 20 per lb.), peeled (leave tail segment intact) and deveined
3/4 tsp. ground turmeric
20 fresh curry leaves
10 cloves garlic, finely chopped
6 scallions, thinly sliced
1-1/2 large red chiles, such as Fresno, finely sliced (about 1/3 cup), seeds removed if you don’t like it fiery
1/2 tsp. sweet smoked paprika
1/4 cup coarsely chopped fresh cilantro
1 Tbs. honey
1/4 cup fresh lime juice; more to taste
Heat 1 Tbs. of the oil in a large skillet over medium-high heat. Season the shrimp lightly with salt.
In batches so as not to crowd the pan,cook the shrimp, flipping once and adding more oil as necessary, until barely cooked through, about 2 minutes total. Transfer to a plate, leaving the oil behind in the pan.
With the pan over medium heat, add the remaining 2 Tbs. oil. Sprinkle the turmeric over the oil, then stir in the curry leaves, garlic, scallions, chiles, and paprika. Add the shrimp and any juice on the plate and half of the cilantro, and toss well to coat. Drizzle the honey over the shrimp, and cook until cooked through, about 1 minute.
Turn off the heat, pour the lime juice over the shrimp, and toss. Taste and season with more salt, honey, and lime juice. Sprinkle the remaining cilantro over the shrimp, and serve.
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