Prep 15 mins
Cook 30 mins
Another recipe from my favorite cookbook, Baja: Cooking on the Edge. I haven't tried it yet, but I have loved every recipe I have made from the book so this has got to be good.
- 2 tablespoons butter
- 1 1⁄2 tablespoons minced shallots
- 1 teaspoon chopped garlic
- 3 tablespoons minced fresh ginger
- 2 teaspoons cornstarch
- 2 cups freshly squeezed tangerine juice
- 1 tablespoon olive oil
- 2 1⁄2 lbs best-quality large shrimp
- 12 grape tomatoes or 12 cherry tomatoes, cut in half
- 1⁄2 teaspoon crushed red pepper flakes
- 1 pinch kosher salt
- 1⁄4 cup chopped fresh cilantro leaves
- 1⁄2 lemon
- 1 dried pasilla peppers or 1 ancho chilies or 1 guajillo chile, seeded toasted and ground
- Make the sauce: in a saucepan over medium heat, melt the butter and saute the shallot, garlic, and ginger until just softened; do not brown.
- Mix the cornstarch with 1 cup of the tangerinejuice until dissolved. Add to the pan and cook, stirring, until thickened. Add the remaining 1 cup of juice. (Don't let the juice boil or it will lose it's delicate flavor).
- Turn off the heat an dset the sauce aside for 15 minutes, then strain through a fine sieve and keep warm over very low heat while you cook the shrimp.
- In a large frying pan or well-seasoned wok, heat the oil over high heat until it shimmers.
- Pat the shrimp dry with a paper towel and add to the pan all at once. After about 5 minutes, when the shrimp are half-cooked (curled and pink but slightly soft), add the tomatoes, crushed chile, and salt. Cook and stir just until the shrimp are firm; do not overcook.
- Remove the pan from the heat an dstir in 1/4 cup of the strained sauce and half of the cilantro. Squeeze the lemon over the shrimp.
- Heap the shrimp and tomatoes onto heated serving plates. Drizzle each serving with some of the remaining sauce, sprinkle with some cilantro and ground chile, and serve.