I try to temper my preference for Asian food by spacing out my Asian-themed posts and interspersing them with other cuisines. This week, I am unable to restrain myself from sharing this Spicy Shrimp Saute that we gobbled down without pause despite the fact that the recipe had been sitting on my desk for months (thank you Virginia, by way of Julie!). Maybe it’s the fact that the Winter Olympics in South Korea are on continuous loop in my home or that Chinese New Year recipes are filling my feed, but I’ve got Asia on my mind. And boy, was this dish tasty!
This recipe has a Thai bent, despite coming from the very Italian Mario Batali (whom I’m not a huge fan of right now). It is simple and immensely flavorful, with a fiery kick. The only change I would make (yes, I am overriding Batali) is in the cooking time. In his original recipe, the shrimp cook for a total of eight minutes, which in my opinion is too long. In the recipe directions below, I combined a couple of steps to decrease the cooking time to five minutes, which in my opinion is plenty. If you like your shrimp well done, just simmer for an extra 3 minutes at the end.
- 2 Tbls red curry paste
- ¼ c fish sauce
- ¼ c sambal olek
- ¼ c sweet chili sauce
- 2 lbs medium shrimp, peeled and deveined
- 3 Tbls sesame oil
- 1 c sliced scallions
- 2 Tbls low-sodium soy sauce*
- 1(14-ounce) can light coconut milk
- 1 bunch cilantro, chopped
- Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat.
- Place a large nonstick skillet or wok over medium-high heat until hot.
- Add oil, and heat till smoking then add the shrimp mixture, and sauté for 2 minutes.
- Add scallions, soy sauce and coconut milk, stir, cover, and cook for 3 minutes or until thoroughly heated and the shrimp is cooked through.
- Add cilantro and serve.
- *The original recipe calls for sweet soy sauce. If you have sweet soy sauce (Kecap Manis), please use; but if not, low-sodium soy sauce works just fine.