Yum, yum and more yum. I seem to be a shrimp-aholic....shrimp are my go to for dinner with the girls. I always have shrimp on hand, preparation is always quick, easy and delicious. What more could any girl want! I think last week was more delicious, but this was definitely fantastic.
Shrimp with Red Chiles, Ginger, Garlic & Scallions
by Tasha DeSerio
Serves four
Ingredients
1-1/2 lb. large shrimp, peeled and deveined
Kosher salt
5 Tbs. extra-virgin olive oil
2 cloves garlic, finely chopped
2 fresh red hot chiles (such as Fresno or jalapeño), cored, seeded, and thinly sliced
1 Tbs. finely chopped fresh ginger
2 bunches scallions (about 16), trimmed and sliced on the diagonal into 1-inch pieces
1/4 cup chopped fresh cilantro
1-1/2 Tbs. fresh lemon juice; more to taste
Directions
1. Heat a large sauté pan over high heat for 1 minute.
2. Season the shrimp with 1/2 tsp. salt.
3. Pour 2 Tbs. of the oil into the pan and then add the shrimp, garlic, chiles, and ginger.
4. Sauté, tossing frequently, until the shrimp brown and are no longer translucent, about 3 minutes. Transfer to a plate.
5. Add another 2 Tbs. oil, the scallions, and 1/4 tsp. salt to the pan.
6. Sauté the scallions until they wilt and begin to brown, about 2 minutes.
7. Return the shrimp to the pan and toss well for 30 seconds.
8. Remove from the heat and stir in the cilantro, lemon juice, and the remaining 1 Tbs. oil.
9. Taste and add more salt and lemon juice, if needed. Serve immediately.
by Tasha DeSerio
Serves four
Ingredients
1-1/2 lb. large shrimp, peeled and deveined
Kosher salt
5 Tbs. extra-virgin olive oil
2 cloves garlic, finely chopped
2 fresh red hot chiles (such as Fresno or jalapeño), cored, seeded, and thinly sliced
1 Tbs. finely chopped fresh ginger
2 bunches scallions (about 16), trimmed and sliced on the diagonal into 1-inch pieces
1/4 cup chopped fresh cilantro
1-1/2 Tbs. fresh lemon juice; more to taste
Directions
1. Heat a large sauté pan over high heat for 1 minute.
2. Season the shrimp with 1/2 tsp. salt.
3. Pour 2 Tbs. of the oil into the pan and then add the shrimp, garlic, chiles, and ginger.
4. Sauté, tossing frequently, until the shrimp brown and are no longer translucent, about 3 minutes. Transfer to a plate.
5. Add another 2 Tbs. oil, the scallions, and 1/4 tsp. salt to the pan.
6. Sauté the scallions until they wilt and begin to brown, about 2 minutes.
7. Return the shrimp to the pan and toss well for 30 seconds.
8. Remove from the heat and stir in the cilantro, lemon juice, and the remaining 1 Tbs. oil.
9. Taste and add more salt and lemon juice, if needed. Serve immediately.
