Spiced Ginger Shrimp with Burst Tomatoes

Source

https://cooking.nytimes.com/recipes/1021430-spiced-ginger-shrimp-with-burst-tomatoes

Ingredients

• 2 teaspoons garam masala
• 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

Method

Prepair Shrimp

• In a medium bowl, combine:
  • garam masala
  • ginger
  • garlic
  • scallion whites
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper.

Add shrimp and toss well.

Cook Tomatoes

• 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.

Finish

• 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.