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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
how to make
Heat a large sauté pan over high heat for 1 minute. Season the shrimp with 1/2 tsp. salt. Pour 2 Tbs. of the oil into the pan and then add the shrimp, garlic, chiles, and ginger. Sauté, tossing frequently, until the shrimp brown and are no longer translucent, about 3 minutes. Transfer to a plate. Add another 2 Tbs. oil, the scallions, and 1/4 tsp. salt to the pan. Sauté the scallions until they wilt and begin to brown, about 2 minutes. Return the shrimp to the pan and toss well for 30 seconds. Remove from the heat and stir in the cilantro, lemon juice, and the remaining 1 Tbs. oil. Taste and add more salt and lemon juice, if needed. Serve immediately.
serving suggestions:
Serve over steamed jasmine rice.
From Fine Cooking 64, pp. 86c
photo: Scott Phillips
