Spiced Ginger Shrimp with Burst Tomatoes

David Malosh for The New York Times. Food Stylist: Simon Andrews

from The New York Times 

submitted by Anne Halsted 

preparation time: 20 minutes 

serves 2 to 3 

 

About 1 ½ teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend, plus more to taste 

1 ½ teaspoons finely grated fresh ginger 

2 garlic cloves, minced or finely grated 

3 scallions, thinly sliced, greens and whites separated 

¾ teaspoon Kosher salt, plus more to taste 

¼ teaspoon black pepper 

1 pound extra-large shrimp, shelled and deveined 

1 tablespoon extra-virgin olive oil 

¾ cup small (or halved large) cherry tomatoes, preferable yellow Bungold tomatoes 

2 tablespoons unsalted butter 

Fresh lime juice 

½ cup fresh mint leaves, torn or roughly chopped 

 

In a medium bowl, combine spice blend, ginger, garlic, scallion whites, ½ teaspoon salt and ¼ teaspoon pepper. Add shrimp and toss well.  

 

Heat a large skillet over high heat, then add oil. Add the tomatoes and ¼ teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes. 

 

Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over. 

 

Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.  

 

You can use any aromatic spice mix you have on hand here. Serve this over rice or with crusty bread for mopping up all those rich, jammy tomatoes.