Spiced Ginger Shrimp With Burst Tomatoes
Published September 15, 2020
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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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
Nutritional analysis per serving (2 to 3 servings)
6 grams carbs; 264 milligrams cholesterol; 263 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 3 grams fiber; 569 milligrams sodium; 32 grams protein; 2 grams sugar
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.
A/A+. Easy, fast and good way to use abundant cherry tomatoes.Marinated shrimp in spices (use garam masala) garlic and ginger for hour or more. halved 1/2 tomato rest whole, then add diced cold butter, then simmer shrimp mixture.
I halved the recipe to try it out - with garam masala. Fabulous. As I had not made something to soak up the sauce, I drank it straight from the bowl - also fabulous - but will make rice...or polenta or orzo next time.
@Ausian hello! harissa is actually North African, not Middle Eastern, and yes, very delicious! 😋