SPICY SHRIMP SAUTé
This recipe is inspired by the late-night meals that feed chefs, cooks, waiters, bussers, porters and everyone else it takes to run a restaurant. After a rough day, a dish that can be thrown together quickly is invaluable. For restaurant workers, Mario Batali included, sometimes the evening starts out as just drinking and continues that way into the early morning, when they end up at someone's apartment and start preparing spicy food. Here is one of the best of those recipes.
Provided by The New York Times
Categories dinner, easy, lunch, quick, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat till smoking then add the shrimp mixture, and sauté for 2 minutes. Add scallions; cover, and cook for 3 minutes. Stir in sweet soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated and the shrimp is cooked through. Add cilantro and serve.
Nutrition Facts : @context http, Calories 380, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 7 grams, Sodium 3534 milligrams, Sugar 5 grams, TransFat 0 grams
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