gastronome
Spicy Fusion Shrimp

Dinner, May 8
Originally uploaded by Jenblossom.
I've been experimenting with incorporating more Asian ingredients and preparations into my cooking - I love the flavors, but I just hadn't used them much in the past.

This shrimp recipe is a bit of a mishmash of Mexican and Asian flavors - chiles prepared three ways give it heat and complexity, and fresh cilantro and lime juice add brightness. Serve this over a bit of steamed brown basmati rice with black beans and avocado slices, and you have a meal that's quick, light and savory.

Jen's Spicy Fusion Shrimp

12-16 black tiger shrimp, peeled and deveined
1 1/2 tablespoons peanut oil (or other neutral oil)
juice of one lime
1 tablespoon Thai chili paste
1 tablespoon good quality chile powder (I used Mike's homemade blend)
4 chipotles in adobo
1 tablespoon tomato paste (I use the super-concentrated Italian paste in a tube)
salt and fresh ground black pepper, to taste


In a medium bowl, combine 1 tablespoon of the oil, the lime juice, the chile paste and chile powder, and whisk until well blended. Season the shrimp with salt and pepper, then add to the marinade, cover, and chill for 30 minutes.

Heat the remaining 1/2 tablespoon of oil in a wide-bottomed pan until very hot. Add the shrimp with marinade, the chipotles with adobo, and the tomato paste, and stir well. Let the shrimp sear on one side (this should just take just a minute or two), then flip them over. Stir the sauce well to make sure it is well combined. Spoon shrimp into shallow bowls or plates and garnish with fresh chopped or torn cilantro leaves.

Serves 2.

Posted by jenblossom on May 09, 2005 | TrackBack
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