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.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
www.wine.cookappeal.com- About Us