curry rice

Thai Sweet, salty and spicy shrimp

Recipes

I made this for Valentine’s Day. So delicious. Based on a recipe from The New York Times.

INGREDIENTS

  • 1 pound large shrimp, peeled and deveined
  •  Kosher salt and black pepper
  • 1 tablespoon light brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon white vinegar
  • 3 tablespoons roasted, salted peanuts, finely chopped
  • 3 scallions, thinly sliced crosswise
  • 1 tablespoon fresh lime juice
  • ½ teaspoon red-pepper flakes

PREPARATION

  1. Pat the shrimp very dry and lightly season with salt and pepper.
  2. In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
  3. Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.

Note: I used cooked shrimp so I only had to heat for a few minutes.
I used Rice Wine Vinegar.
I used a bit more nuts than what it calls for.
I used chopped red onion instead of scallions.
I used juice of one whole lime.

I served it with Curry Rice:

  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 1 tsp crushed ginger
  • 1 tsp turmeric
  • 2 tsp curry powder / Garam Masala
  • 2 cups Jasmine / Basmati rice
  • 4 cups stock / water
  • 1 tsp salt
  • 1 cup frozen peas (optional)

Instructions

  • Heat a tablespoon of oil in a medium-sized pot. Add the onion and saute until soft and translucent.
  • Add the garlic, ginger and spices and cook for 30 seconds.
  • Stir in the rice then pour in the water/stock and season with salt.
  • Allow to simmer until most of the water has been absorbed then stir in the peas.
  • Cover with a lid then turn the heat down to its lowest setting.
  • Allow to cook gently for 5 minutes then turn the heat off and allow the rice to steam for 10 minutes.
  • Once cooked, fluff with a fork, season to taste and serve.
  • NOTE: I added some nuts and chopped red onion along with the peas.

Here Susan and I am about to enjoy the special dinner.