Weeknight ease married to plump texture and briny sweetness. It’s why shrimp is considered one of our staple go-to dinner options. Simply stir-fry a number of aromatics and spices till aromatic, toss within the shrimp, and dinner is on the desk in 20 minutes.

We had that in thoughts for a “dry” however intensely flavored stir-fry recipe from our ebook “COOKish,” which limits recipes to simply six substances with out sacrificing taste. Drawing on the flavors of Malaysia and Indonesia, cuisines that mix Indian, Chinese and Southeast Asian influences, this stir-fry options earthy turmeric, recent chilies and curry leaves.

Curry leaves have an inimitable taste that’s citrusy but additionally savory. Include them should you can (they’re bought in most Indian grocery shops), but when not out there, the stir-fry continues to be nice with out. You additionally may substitute dill for a distinct however nonetheless scrumptious taste. For these with timid palates, use the smaller quantity of chili and make sure to seed them.

A single tablespoon of fish sauce is the one liquid, however it ties the dish along with a savory hit of umami. We like sprinkling the completed dish with chopped cilantro if it’s available, and serving it with steamed rice.

Stir-fried turmeric shrimp with shallots and chilies

Start to complete: 20 minutes

Servings: 4

Ingredients:

1½ kilos extra-large (21/25 per pound) shrimp, peeled, deveined and patted dryKosher salt and floor black pepper3 tablespoons impartial oil8 medium garlic cloves, thinly sliced3 massive shallots, sliced into skinny rings (about 2 cups)8 to 10 curry leaves (non-compulsory)1 teaspoon floor turmeric2 to 4 Fresno OR serrano chilies, stemmed, seeded and chopped OR Thai chook chilies, stemmed however saved complete OR dried árbol chilies, damaged in half1 tablespoon fish sauce

Directions:

Season the shrimp with salt and pepper. In a 12-inch skillet over medium, warmth the oil till shimmering. Add the garlic, shallots and curry leaves (if utilizing); cook dinner, stirring, till barely softened and evenly browned. Add the turmeric and cook dinner, stirring, simply till aromatic and the oil takes on a yellowish hue. Increase to excessive and add the shrimp. Cook, stirring usually, till evenly browned however not totally cooked. Add the chilies, fish sauce and ¼ cup water. Cook, stirring usually, till the shrimp are evenly sauced and opaque all through. If desired and if used, take away and discard the curry leaves and complete chilies. Season with salt and pepper.

Optional garnish: Fresh cilantro OR sliced scallions OR lime wedges OR chopped roasted cashews OR a mix

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