|There you are. I'm so sorry I left. Nothing in Winnipeg compares to you... not that I'm trying to replace you, I swear. *Sniffle* |
(Image shamelessly and somewhat stalker-ishly ripped from Google Street View).
|Mmm, steamy. See what I did there??|
The acidity of the lime and cilantro really balance out the heaping spoonful of red curry I added, so my "version" of the recipe contains considerably more curry than the original. I like it spicy. If you don't, you know what to do: just cut back. Marinading the shrimp in the paste is genius... not only are the shrimp infused with the flavourful heat, but any residual paste marries into the resulting sauce. If you're not afraid of a departure from your standard American-Italian spaghetti and meatballs fare, give this a whirl.
|Check out that cilantro in the foreground. Gorgeous.|
Red Curry Shrimp Pasta
(Barely adapted from the "G.I. Diet Clinic" by Rick Gallop.
Please don't sue me, Mr. Gallop, you won't get much)
Makes 2 servings
- 1/2 lb (half of a ~400g bag) large raw shrimp, peeled and deveined
- 1 1/2 tbsp Thai red curry paste(see note below*)
- 1 tbsp extra-virgin olive oil
- 4 cloves garlic, minced (don't skimp, or I'll hunt you down)
- Zest and juice of 1 lime (2 if all you have is key limes)
- 2 large tomatoes, seeded and chopped into about 1 cm squared pieces
- 1 cup white wine (see note re. skimping above)
- Salt and freshly ground pepper, to taste (maybe 1/4 tsp for salt, 1/2 tsp pepper)
- 1/4 cup chopped fresh cilantro
- 4 oz (~1/4 lb or 226g) whole wheat linguine (I have no idea what 4 oz of pasta looks like. I went for a quite small fistful. I know that's not incredibly helpful. You want enough pasta for two servings)
- In a large zip-top bag, add shrimp and curry paste. Squeeze the excess air out of the bag and seal it, mushing it around to coat the shrimp with the paste thoroughly. Place in the refrigerator. If the shrimp is frozen (as mine was), you can leave it frozen and let it thaw overnight with the curry on it; if it's fresh, leave it for anywhere from two to eight hours in the fridge.
- When the shrimp is done getting happy with the paste, get a medium-large pot of salted water on to boil. To a large non-stick frying pan, add oil and garlic and heat on medium until the garlic starts to get golden (~1-2 minutes; you'll hear it sizzle. Don't let it burn). Add tomatoes, wine, lime zest and juice, salt and pepper; bring to a boil.
- Reduce heat and simmer until sauce reduces and thickens, about 8 minutes. Add shrimp to the sauce and cook, stirring, until the shrimp are pink and firm (about 3-4 minutes). Stir in cilantro.
- Add the pasta to your water (which should be boiling by now) and cook until al dente (read the package, I'm still not very good with cooking times for whole wheat noodles. Recipe says 8 minutes, I think I did 10-12). Drain and add pasta directly to shrimp mixture in frying pan. Toss to coat with sauce.
- Devour. Preferably, consume with a glass of the same wine you used in the recipe.
Note: I use Thai Kitchen authentic red curry paste; it comes in a small 112 g glass jar, and can be found in the "ethnic" section of most large grocery stores (though apparently not the one at Sargent and St. James, so don't look there). Do NOT use President's Choice red curry sauce; this is NOT the same thing, as it contains large amounts of coconut milk. Whatever you buy, it should be a concentrated deep red colour. Oh, and I was joking about hunting you down. Probably ;)
Those last two shots bring me to the "confession" promised in today's title. I love wine. Really, I do. However, I know next to nothing about it, which I find somewhat shameful given my ethnic background(s) and level of adoration. Oh, sure, I've been on tons of wine tours, and swirled and sipped and trilled with the best of 'em. Just please, don't ever ask me to describe the bouquet, comment on the notes, or expertly pair a wine with a meal (unless I've already sneaked a look at the back label). I'm an expert on two things: either I like the wine, or I don't. Don't expect me to tell you why, with one exception: if my tongue goes dry and my cheeks pucker in, there's too much tannin for me, and I don't like it.
|One of the few reds that doesn't have me chugging from a water glass...|
|Are you tired of seeing this burger yet? I'm not. Sorry. But I think this'll be the last of it.|
Cin cin, à votre santé, and sláinte!