spicy masala shrimp scampi | FlamBaé

Описание: The easiest laziest weeknight dinner recipe, but add a little bit of flavor. A masala shrimp scampi. Inspired by Melissa Clarke's NYT recipe, this one was already so good, anything extra I added was pure preference---like the cherry tomato confit. Oooooh and the yummy spicy thai chillies. It's truly a perfect blend of Italian and Indian food.

RECIPE:
Shrimp Section
4 Thai chillies (dried)
1/2 tsp red curry powder
1/2 tsp ginger powder
1/2 tsp lebanese seven-spice
1/2 tsp vegetable masala
3/4 pound shrimp
4 cloves of garlic
1 small bunch of scallions
1 cup of cherry tomato confit (or cherry tomatoes)

Salad Section
3/4 of a lemon
1/4 cup olive oil
1/4 cup honey
2 big handfuls of fresh baby spinach

1. Season your shrimp with salt.
2. Chop the thai chillies until they resemble red pepper flakes. Throw the red curry powder, ginger powder, lebanese seven-spice, veggie masala, and thai chillies into a bowl and combine. Spices tend to clump— so make sure to mix them up well. Toss your spice mix on the shrimp. Mix.
3. Sever the scallions— separate the whites from the greens. Chop and set them in different bowls.
4. Heat up your cast-iron pan with olive oil. Drop in the cherry tomato confit and let it warm up. Pop in the garlic for 30 seconds, just enough for it to bloom.
5. Add your shrimp to the pan. Make sure each shrimp has contact with the pan. Drop your scallion whites on top. Flip the shrimp when they turn red and begin to contract, but before they contract into a complete circle. Maybe 2-3 minutes per side? Visual cue is better than any arbitrary time measurement. Turn off the heat source and toss in the scallion greens. Mix.
6. Juice the lemon (reserve just a little juice for garnishing later). Whisk together with the olive oil and honey until it emulsifies. Pour the dressing over your spinach. Season the salad with sea salt. Toss.
7. Lay your greens on the plate and top with the warm spicy shrimp. Squeeze that last little bit of fresh lemon on top! Maybe cut a wedge for garnish? Whatever you want!!

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