Serves 2-3
About 1½ tsp aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend, plus more to taste
2 tsp finely grated fresh ginger
3 garlic cloves, minced or finely grated
5 scallions, thinly sliced, greens and whites separated
¾ tsp kosher salt, plus more to taste
¼ tsp black pepper
1lb extra-large shrimp, shelled and deveined
1 tbsp extra-virgin olive oil
1/2 cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
2 tbsp unsalted butter
Fresh lime juice
½ cup fresh mint leaves, torn or roughly chopped
Step 1
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 the oil. Add the tomatoes and ¼ teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
Step 2
Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
Step 3
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.
TIP
If your spice blend is heavy on the chiles, you might want to cut back by ¼ to ½ teaspoon; you can always add more to taste just before serving.
