Thursday, September 01, 2011

Spicy Chile Shrimps

Adapted from How to Cook Everything iPad App

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves 4

2” piece of fresh gingerroot, peeled
3 cloves garlic, peeled
2 large shallots, peeled
2-4 small red chilies or ½ tsp (less or more, depending on your preference)
3 tbsp neutral oil (grapeseed, canola)
2 tbsp tomato paste
2 tbsp lime juice
2 tbsp nam pla (Thai fish sauce)
2 tsp soy sauce
1 tbsp sugar
2lb/900g extra large shrimp
Garnish: fresh cilantro leaves, chopped
1. Put ginger, garlic, shallots and chilies in a food processor and process until minced. No food processor… finely chop everything.

2. Heat a large skillet over medium high heat. Add oil. When hot (1-2 minutes) add the minced chile mixture and cook, stirring for 1 minute or until fragrant.

3. Stir in the tomato paste, lime juice, nam pla, soy sauce, sugar. Mix and then add the shrimps. Toss to coat and then cook until the sauce is bubbly and the shrimp are pink (about 5 minutes).

Serve over rice or noodles and sprinkle with fresh cilantro

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