This is a delicious shrimp dish inspired by Jamie Oliver's TV show "5 Ingredients". I caught it from the sidelines at the gym where I work out, and I reverse engineered it as best as I could remember. He didn't use noodles, but I could not resist. It turned out just great!
Shrimp shells:
12-18 shrimp, depending on size - serving for 4
1 Tbsp olive oil plus 1 Tbsp butter
1/2 lb shrimp, shells removed and reserved
1/2 cup pale dry sherry or dry white wine
1/3 lb favorite Asian noodles (most Italian will work as well)
3 cloves garlic, peeled and thinly sliced
1/2 lb grape tomatoes, sliced in half, lengthwise
1/2-inch fresh ginger, minced
1/2 tsp dried thyme leaves (or equivalent fresh)
1/2 tsp smokey Spanish pimentos paprika
1 tsp curry powder
2 Tbsp Mango Chutney (or apricot preserves)
1/4 tsp crushed red pepper flakes
palmful fresh parsley, minced
Peel the shrimp, reserving the shells and setting the shrimp bodies aside. Heat a skillet to high and add the oil and butter for the shrimp shells. Cook until just brown and bubbly and add the shells. Turn heat to high and cook shaking for abut 5 minutes.
Add wine and bring to a boil. Return to a simmer and cook about 5 minutes, stirring often.
Strain the shells, reserving the liquid, discarding the shells.
Get a medium pot of water to the boil and salt liberally for the noodles.
Add a dash of olive oil back into the pan with the shells, and stir fry the garlic, shaking often, until the garlic is fragrant and well browned. Tilting the pan (especially if you have gas) can gather the oil and garlic in a corner of the pan and works well for a hot bath for the garlic.
Be careful not to burn the garlic - don’t over-brown. A tinge of brown edge is good as in the picture. Strain the garlic from the oil and leave as much oil as possible back in the pan. You may have to augment with a tablespoon of butter or so.
Add noodles to boiling water and cook al dente. When done, drain, reserving a cup of the cooking water.
Bring the oil and butter to a relatively high heat without browning the butter. Turn the heat to high and tip in the tomatoes, ginger and thyme. Cook for about 8-10 minutes, stirring often, until the tomatoes soften and begin to wrinkle. Add about 1/2 cup of the pasta water and bring to a gentle boil, then a simmer.
Meanwhile, heat a skillet to high and add 1 tablespoon butter and 1 tablespoon oil to the skillet. Heat until the butter bubbles vigorously. Turn to high and add the shrimp, paprika and curry powder. Cook first side of the shrimp for about 3 minutes. Turn each shrimp, and cook about another minute or two until shrimps are just barely cooked through. Fold in the chutney and red pepper flakes, and heat through. Season lightly as need ed with salt and pepper.
Toss drained pasta and fold together with the tomato mixture. Tip into a serving bowl. Top the pasta with the shrimp. Garnish with parsley.
Serves 4.
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