Ingredients
About 1 1/2 teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see Note), 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, preferably yellow Sungold tomatoes
2
tablespoons unsalted butter
Fresh lime juice
½
cup fresh mint leaves, torn or roughly chopped
Preparation
- In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 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.