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Stir-Fried Turmeric Shrimp with Shallots and Chilies
This simple, intensely flavored stir-fry features the flavors of Malaysia and Indonesia, cuisines that blend Indian, Chinese and Southeast Asian influences. Curry leaves have an inimitable flavor that’s citrusy yet also very savory. Include them if you can (they’re sold in most Indian grocery stores), but if not available, the stir-fry is still delicious without. For those with timid palates, use the smaller amount of chili and be sure to seed them. If you’re a chili aficionado, use the larger quantity and leave in the seeds for added heat. Serve with steamed rice.
pounds extra-large (21/25 per pound) shrimp, peeled, deveined and patted dry
Kosher salt and ground black pepper
01Season the shrimp with salt and pepper. In a 12-inch skillet over medium, heat the oil until shimmering. Add the garlic, shallots and curry leaves (if using); cook, stirring, until slightly softened and lightly browned. Add the turmeric and cook, stirring, just until fragrant and the oil takes on a yellowish hue. Increase to high and add the shrimp. Cook, stirring often, until lightly browned but not fully cooked. Add the chilies, fish sauce and ¼ cup water. Cook, stirring often, until the shrimp are lightly sauced and opaque throughout. If desired and if used, remove and discard the curry leaves and whole chilies. Season with salt and pepper.
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