Weeknight Ginger Shrimp

It’s early in the week but, if your schedule even slightly resembles ours, you’re grateful for some everyday recipes to help you manage your time at home better. Monica Bhide’s Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen continues to provide terrific inspiration for us in our kitchens. We doubled this appetizer recipe, served it over jasmine rice and accompanied it with a side of oven-roasted broccoli with garlic. Simple and satisfying for both kids and adults.

Recipe: Ginger Shrimp

Serves 6

1 heaping Tbls. grated, peeled fresh ginger
1/2 tsp. red chile flakes
1/2 tsp. ground turmeric
1/2 tsp. cumin seeds
1/2 tsp. salt
2 lbs. extra-lg. shrimp, peeled and deveined (thawed if frozen)
Vegetable oil
Lemon

In a medium-size bowl, combine ginger, chile flakes, turmeric, cumin seeds, salt and shrimp. Toss to coat shrimp thoroughly with spice mixture. Refrigerate, covered, for 30 minutes or more.

Heat a good glug of oil in a large skillet over high heat. When hot, add shrimp. Cook for one minute, reduce heat to medium, flip shrimp and cook for 3-4 minutes more until they turn pink and curl.

Serve over hot rice with a squeeze of lemon juice over each portion.