Oh, you guys, this is a good one. I clip, tear out and save so many recipes that languish away in my messy drawer. Not this time. The minute I saw it I wanted to make it. It is from Mario Batali, it’s super easy and super delicious. I’d expect nothing less from Mr. Batali. He writes about the chefs’ and staffs’ activities after work when they’re tired and winding down, which usually ends up at someone’s apartment making a dish like this spicy shrimp sauté.
It has a Southeast Asian vibe, predominantly Thai and Vietnamese. The quality of ingredients is what is going to make this dish soar beyond the expected. I use all imported ingredients that I find at a specialty grocer, from Thailand, Vietnam, Malaysia and Taiwan. While I love my supermarket chains here in St. Louis, the Asian sections are ho hum and lacking. All of these ingredients are in abundance at a specialty Asian store.
I also use frozen shrimp that is already peeled and deveined. While the brand I buy has the tails on, I remove them for this dish. Just my preference.
About the spiciness of this dish, or the heat factor. I love spicy and prefer and can take the heat. Not so much that my mouth is on fire because then I can’t taste anything. I find this dish perfectly balanced, definitely packs some heat but so much flavor also. Meathead found it a tad too spicy but still loved it. I am sure Picky Eater would not like it, too spicy.
I’m getting better at adapting things for two since it’s usually just Meathead and me these days. I’ve made this several times and it’s always good ~ and I updated these photos to better capture just how good this dish is. You can definitely double the ingredients for four, or if you want leftovers for lunch the next day. I served it over jasmine rice and tonight I’m serving it over rice stick noodles to soak up all the delicious sauce. Thanks Chef Batali for sharing this wonderful spicy shrimp dish. Try it, it’s a winner.
Spicy shrimp, quickly sautéed in southeast asian flavors ~ packed with flavor and perfect over jasmine rice or bahn pho rice noodles.
- 1 tablespoon red curry paste
- 2 tablespoons fish sauce (I like Red Boat)
- 2 tablespoons sambal oelek (I like Huy Fong Foods brand, out of California)
- 2 tablespoons sweet chili sauce
- 1 pound medium/large shrimp, peeled and deveined, 31-40 per pound
- 1 tablespoon light sesame oil
- ½ cup sliced scallions
- 1 tablespoon sweet soy sauce
- 1 (7 to 9-ounce) can light coconut milk
- Handful of cilantro, roughly chopped
In a medium bowl, combine curry paste, fish sauce, sambal oelek and sweet chili sauce. Add shrimp and toss to coat.
Heat a large nonstick skillet over medium high heat until hot. Add sesame oil, heat, and then add the shrimp mixture and sauté for 2 minutes.
Add scallions and cover. Cook for 3 minutes.
Stir in sweet soy sauce and coconut milk. Cook 2 to 3 minutes or until shrimp is cooked through and sauce is hot. Add cilantro and serve with jasmine rice or rice stick noodles (bahn pho).
*Adapted from Mario Batali, New York Times Food