I have been craving Indian food so much lately. Not sure why, because I make lots of spicy food. But one dish I have not had in a while is something my chef friends Naveen and Amarjet would make- Chili Shrimp and Potatoes. Often we would make them separately, but now and then I make them together.
Not having all the ingredients for the original dish, I decided to re-create it with a twist of goat cheese.
Frozen or fresh shrimp (12 or more) works- rinsed, and pat dry. Juice of half a lime. Chop cilantro, about a hand full; six scallions, up past their greens, and a teaspoon full of grated ginger. Mix with a teaspoon of chili paste, and mix all ingredients with shrimp; then let sit for about 15 minutes.
Heat your pan to medium high, add 1/4 chopped onion in three tablespoon oil; saute onion until they become translucent, remove from heat and add shrimp. The heat of the pan will continue to cook shrimp mixture. Add a splash of white wine, and shrimp mixture; then stir in a handful of goat cheese (I added 1/4 cup and feel it was too much). The goat cheese will melt to a degree, but that is okay since I had no yogurt which is more typical for this dish.
Toss five medium potatoes with olive oil, salt, pepper, lemon zest, and a squeeze of half lemon. Roast in 375 degree oven until tender and begins to brown.
Serve with shrimp mixture over potatoes and with a green salad or in our case I made collard greens.
Watch the chili paste, this was a bit too hot for even me!
Chili Paste- Grated Ginger, Thai Chili Paste (you also can use Harissa, I like the flavor better) , Minced Garlic, Mix in extra olive oil and place in container. I often freeze this mixture, and use as needed.
