We saw this recipe for Shrimp in Spicy Lime Sauce, in the New York Times. It was relatively easy to make and we liked it. We served a salad of Motzeralla Cheese and Tomatoes to start. We served it with Steamed Rice. We had lots of extra Shrimp left over and made a Shrimp Salad the next night.
Shrimp in Spicy Lime Sauce
New York Times
Few people I know have gone food hunting in Cambodia, so I
was curious when Deb Winson, a New York-based food stylist, came back with an
ecstatic report. ''Everything was so fresh and beautiful, and everything was so
simple,'' she said. When I asked her to describe her favorite dish, she told me
about a great preparation for shrimp cooked in lime. The ingredients were much
as I expected: limes, sugar, salt, chilies and garlic, all common in Southeast
Asian cooking. But the technique sounded unusual. The shrimp were not
stir-fried, as you might expect, but instead were simmered in a very pungent
sauce so that they took on strong flavor and still stayed juicy. This is my
version.
Shrimp In Spicy Lime Sauce
Time: 20 to 30 minutes
About 1/2 cup
lime juice (3 or 4 limes)
¼ cup sugar
1 tablespoon salt, or to taste
2 tablespoons neutral oil, like canola or
grape seed
1 teaspoon minced garlic
½ teaspoon crushed red chili flakes, or to
taste
1-1/2 pounds peeled shrimp, or 3 pounds head-on
shrimp, left unpeeled
Minced
cilantro for garnish.
1. In
a small bowl, combine the lime juice, sugar and salt. Place oil in a 10- or
12-inch skillet, and turn the heat to high. A minute later, add the garlic and
chili flakes and cook the garlic until it just begins to brown. Immediately add
the lime juice mixture all at once, and cook until it reduces by half, or even
more, 3 to 5 minutes. There should be only about 1/4 cup of liquid in the
skillet, and it should be syrupy.
2. Add
the shrimp, and cook over high heat. The shrimp will give off liquid of their
own and begin to turn pink almost immediately. After about 2 minutes, stir
contents of pan. Continue cooking, stirring occasionally until all the shrimp
are pink, about 4 minutes total. Taste, adjust seasoning, garnish with cilantro
and serve with rice.
Yield: 4 servings.
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