TASTE
Shrimp lovers will flip for quick and tasty dish
| • | Chef Nobu shares his food philosophy |
By Bonnie S. Benwick
Washington Post
Shrimpaholics, this one's for you, with lots of flavor from just a few ingredients. The recipe's prep time is cut in half if you buy tail-on shrimp that are already deveined. The "minute marinade" becomes a dipping sauce. Oakland cooking teacher Ruta Kahate devised the recipe when she hosted a five-minute cooking segment for a local television station in California several years ago.
To grill the shrimp, use wooden skewers that have been soaked in water for 30 minutes. Skewer the shrimp, draining and reserving the marinade, and grill them over high heat until just cooked through. Baste with the marinade occasionally. Serve with crusty bread and a salad.
Makes 4 servings.
SPICY SEARED SHRIMP
In a nonplastic (nonstaining) bowl, combine the lemon juice, garlic, 2 tablespoons of the oil, cilantro, cayenne pepper to taste, turmeric and salt. (Some frozen shrimp are salted, so remember to take that into account.) Stir well and taste; the marinade should be tangy and spicy. Set aside.
Rinse and shell the shrimp, leaving the tails on, then devein them. Add them to the marinade as you work, and toss to coat evenly.
Add the remaining 2 tablespoons of oil to a large skillet and heat over high heat until the oil is smoking. Add the shrimp and marinade. Stir or toss the shrimp several times, then cover the skillet to keep the marinade from evaporating. Cook for 5 to 8 minutes, or until the shrimp are just opaque. Transfer to a platter, pouring any remaining juices over. Serve hot or at room temperature.
Adapted from Kahate's just-published "5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices" (Chronicle, 2007).
