Chile Shrimp

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This shrimp recipe below might be my new favorite recipe. Kim O’Donnel, of A Mighty Appetite, shared it when she wrote for Real Simple’s food blog – I can’t believe it’s taken me so long to make it. And I need to make it again soon.

Note that I made the full recipe for the sauce, but made only about 2/3 pound of shrimp, and it was perfect for two people.

Chile Shrimp, from “The Best Recipes in the World” by Mark Bittman, via Kim O’Donnel

Ingredients
1 pound medium shrimp, peeled (Info on sustainable options)
1 2-inch piece fresh ginger, peeled and sliced
3 garlic cloves, peeled and lightly crushed
1 medium shallot, peeled and roughly chopped
Chiles: Depends on personal preference: I used 1 ¼ seeded, chopped habanero with medium spicy results
3 tablespoons neutral oil, such as canola or grape seed
3 tablespoons tomato paste
Juice of 1 lime
2 tablespoons fish sauce (also known as nam pla)
2 tablespoons soy sauce
1 tablespoon granulated sugar

Method
1. Salt and set aside peeled shrimp.

2. Place ginger, garlic, shallot and chiles in food processor and whiz until minced.

3. Place tomato paste, lime, fish sauce, soy sauce and sugar in a small bowl and set aside.

4. In a wok or large skillet, add oil and heat for one minute until quite hot, but not smoking. Add ginger mixture and stir constantly over medium heat, about one minute.

5. Stir in tomato paste mixture, plus 2 tablespoons of water (Add one more if sauce needs thinning). Cook until sauce begins to bubble and add shrimp. Cook until shrimp turn pink or opaque, about five minutes.

6. Serve over rice or thin noodles. Picture by City Girl