I needed a quick, one-pot dinner last night. After school sports and full blown homework have kicked into high gear and I just didn’t have the time to futz around with a complicated meal. This one is so easy to throw together, I ended up having no excuse not to volunteer to schlep four wayward runners home from cross country practice…and toss 50 frisbees to the DamDog…and explain the finer points of long division to my fifth grader.One word of warning: two out of three of my punks wouldn’t touch this dinner with a ten foot pole. So, because I strive to set a shining example for parents everywhere, I fed them Cheerios. Whatever. I can’t make everyone happy all the time. Last night it was my turn to be happy. I like curry. They don’t. Too bad. Mommy wants shrimp and spicy potatoes.
And what mommy wants, mommy gets.
SHRIMP WITH INDIAN SPICED POTATOES
1 pound large shrimp, peeled and deveined (got mine at the Meat & Seafood sale last week!)
5 T. vegetable oil, divided
4 t. minced peeled ginger, divided
3 garlic cloves garlic, minced and divided
1 T. curry powder
½ t. turmeric
Generous ¼ t. cayenne pepper
1 bunch scallions, chopped
1 1lb package frozen plain hashbrowns (Oreida Potatoes are on sale this week, 9/22/10 – 9/28/10)
1 c. frozen peas (not thawed) (Westpac Frozen Veggies are on sale this week, 9/22/10 – 9/28/10)
Chopped cilantro to taste
Hot sauce for serving
Toss the shrimp with ¼ teaspoon salt. Heat 1 tablespoon oil in a very large, heavy nonstick skillet over medium high heat until hot, then cook half of ginger and half of garlic, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring, until just cooked through, about 2 minutes. Transfer to a dish and cover.
Wipe skillet clean and heat remaining oil over medium high heat until hot, then cook remaining ginger and garlic, stirring, until fragrant, about 1 minute. Add spices and cook, stirring, 1 minute. Add scallions and 1 ¼ teaspoons salt and cook, stirring, until softened. Stir in hash browns and cook, stirring occasionally, until potatoes are cooked through and are golden and crispy in patches, about twelve minutes, stirring in peas about halfway through. Stir in shrimp and chopped cilantro. Serve in shallow bowls and garnish with cilantro sprigs if desired.
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