Ginger Curry Shrimp with Burst Tomatoes

Shrimp is so perfect for weeknight meals because it cooks up so so fast. And this recipe (courtesy of the NY Times) utilizes some strong spices so you have tonsssss of flavor that gets crammed into this dish in mere minutes.

Start by tossing 1 lb shrimp with 2-3 chopped scallions, 1 1/2 tsp aromatic spices (the recipe suggested garam masala, baharat, five-spice, curry powder, or chili powder blend ), 1 1/2 tsp ginger, 2 minced garlic cloves, and salt/pepper. I also added in some crushed red pepper because I wanted this to have a bit of a kick. Which aromatic spice did I use? I went with curry powder because…well it’s pretty much the only one from the list I’d heard of and certainly the only one I had on hand. Set the shrimp aside and start sautéing 3/4 c. grape tomatoes in some olive oil. keep the really tiny ones whole and halve the rest. Stir them around and let them go til they start wrinkling and bursting. Once they’ve released their liquid, add the shrimp mixture and cook for about 2 min per side. Stir in 2 tbsp butter (that’s what’s going to create a luscious lil sauce) and cook for an additional minute before serving immediately. The recipe suggests a squeeze of lime juice and some mint for garnish, but I did none of that and still loved how it came out. I served over cauliflower fried rice to keep everything healthy, but you could serve it over regular rice to really soak up the delicious sauce.

I didn’t anticipate liking this dish as much as I did. When I have shrimp for supper, my mind automatically goes to the meals and flavors I’m most familiar with: blackened shrimp and grits, shrimp dip, low country boil…you know, Southern things. This shrimp was out of my comfort zone but turned out to be right up my alley.