You might be accustomed to seeing Thai curry paste as the basis for a creamy broth or sauce, but we’ve used it in an inventive way as the flavor-driver and emulsifier that brings this quick dressing together. A hint of spice from the Thai curry paste is offset by the refreshing crunch of celery. The snow peas, the citrusy lime, and the slightly sweet shrimp.
Keys to this recipe
What makes this dish special is the red curry dressing: In a large bowl whisk lime juice and all of the curry paste. Next add 2 tablespoons water, 4 teaspoons sugar, and 6 tablespoons oil. Take a for and whisk itall together make sure its nice and smooth. Season to taste with salt and pepper.
Its all about the shrimp
The best shrimp to use for this dishes would be a medium-sized shrimp. I would buy about a pound that should give you about 20 to 30 pieces. Shrimp sold in the shell will have the best flavor, but you can also buy them with heads removed, shelled and deveined, or even fully cooked and ready to eat. I recommend getting shrimp that has already been prepared for you raw is just too much work.
Tips for working with shrimp
HOW TO DEFROST SHRIMP
There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.
Wine pairing for Shrimp & Snow Peas with Red Curry Dressing
Body and Tannins: light-bodied
Riesling is a white grape variety which originated in the Rhine region. Riesling has an aromatic grape variety displaying flowery, perfumed, aromas that has high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Pairs Well With These Foods: Thai, Vietnamese, Southwestern food, barbecue sauce.
Spicy Shrimp & Snow Peas with Red Curry Dressing and Rice
- small saucepan
- medium skillet
- fine-mesh sieve
- jasmine rice
- snow peas
- freshly ground pepper
- coarse salt
- Cook rice: Rinse rice in a fine-mesh sieve until water runs clear. Combine rice, 2 cups water, and 1 teaspoon salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes. Fluff with a fork and keep covered until ready to serve.
- Prep vegetables: Meanwhile, trim ends from celery, then thinly slice on an angle. Trim ends from snow peas. Squeeze ¼ cup lime juice into a medium bowl. Trim ends from scallions, then thinly slice.
- Prep shrimp: Pat shrimp dry, then season with a pinch each of salt and pepper.
- Make red curry dressing: Into bowl with lime juice whisk in half or all of curry paste, depending on your heat preferences, 2 tablespoons water, 4 teaspoons sugar, and 6 tablespoons oil until smooth. Season to taste with salt and pepper.
- Cook vegetables: In a large skillet, heat 2 tablespoons oil over high. Add celery and snow peas along with ½ teaspoon salt and a few grinds pepper. Cook until crisp-tender, 3 minutes. Add shrimp to skillet and cook until slightly pink, 3 minutes more. Remove skillet from heat.
- Finish & serve: Add half each of scallions and red curry dressing to skillet and stir to combine. Season to taste with salt and pepper. Serve rice topped with shrimp and vegetables. Drizzle with remaining red curry dressing and garnish with remaining scallions.
Calories 664kcal, Fat 29.0g, Proteins 26.2g, Carbs 71.1g ALLERGENS
May contain traces of allergens.