It seems like this is accidentally shrimp week at Feral Cooks. Neither Philip nor I had any idea the other one had it on the menu.
By the way, I have to point out that Philip gives me a fair amount of grief about my copious use of coconut milk. Now lo and behold, posted right on this website is a Philip-based recipe calling for not a small amount of coconut AND coconut milk. Gah!
The recipe idea for today’s shrimp came from a quick look in the fridge for ingredients, followed by a web search focusing on my available ingredients. I found a few recipes that seemed OK, so I chose one and began tweaking it.
I ended up cutting back on the oil and boosting the amount of lime juice and adding a bit of fish sauce, all of which gave it a flavor resembling some Thai dishes. Next time, I’d cut back on the lime juice and add some tamarind paste.
The result is what you see here.
What you’ll need:
- 1 lb. raw shrimp, peeled and deveined. Larger is better (though I used mediums)
- 2T + 1T extra-virgin olive oil
- 3-5 cloves garlic, either minced or run through a garlic press
- 3t lime juice
- 1t fish sauce
- Up to ½ cup chopped cilantro, depending how much you like it
- ¼ cup minced shallots
What to do:
In a bowl, whisk 2T olive oil and the garlic lime juice, salt, fish sauce and cilantro, then add the shrimp to marinade for a couple of hours in the refrigerator. I actually put the shrimp in a freezer bag for marinating.
When you’re ready to cook, heat a fry pan to a medium-hot temperature. Add the remaining 1T of olive oil and sauté the shallots in it until they no longer smell raw (about 2-4 minutes).
Pour off about half the liquid from the shrimp and add the shrimp and remaining marinade to the hot pan. Stir or flip the shrimp until no longer translucent. This should take only a few minutes, if your pan is hot enough.
Serve hot, with extra cilantro, if wanted.