This shrimp makes a lovely lunch or dinner when served over Boston lettuce or steamed white rice.
For a cocktail party, it can be served warm or at room temperature.
Make Ahead: The shrimp need to marinate for at least 10 minutes and up to 1 hour.
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon coriander seeds, crushed
- 2 tablespoons store-bought tamarind-date chutney
- 1 1/2 tablespoons honey
- 1/2-inch peeled ginger root, grated
- 1 pound uncooked medium (41 to 50 count) shrimp, peeled and deveined
- 2 tablespoons vegetable oil
Combine the lemon juice, salt, crushed red pepper flakes (if using), coriander seeds, chutney, honey and ginger in a resealable plastic food storage bag.
Add the shrimp and seal the bag, pressing out as much air as possible. Massage to coat the shrimp evenly. Refrigerate for 10 minutes or up to 1 hour.
About 10 minutes before you are ready to serve, heat the oil in a large skillet over medium-high heat until the oil shimmers.
Add the shrimp and all of the marinade, being mindful of the splatters.
Cook, stirring, for about 2 minutes, or until the shrimp are no longer translucent.
Transfer to a bowl and pour any pan juices over the shrimp. If serving as hors d'oeuvres, place 2 or 3 shrimp on long skewers.
Adapted from "Modern Spice," by Monica Bhide (Simon and Schuster, 2009).
Tested by Bonnie S. Benwick.
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