A Hamburger Today

Dinner Tonight: Nigel Slater's Shrimp with Asian Greens

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[Photograph: Blake Royer]

Once you start becoming accustomed to the flavors of Thai food—the pungency and sweetness especially—they quickly become addictive. Right now, I can hardly get enough of the rather magical combination of lime juice, fish sauce, sugar, and chile, and it happens to play a major role in this lightning fast recipe from Nigel Slater's Tender.

Why I Picked This Recipe: With a base of aromatics including ginger, lemongrass, chile, and scallion, the recipe was pretty much sold from the beginning. But I was also attracted to the combination of shrimp and greens, both of which cook so quickly that this recipe is essentially like a stir-fry.

What Worked: The sauce that this recipe produces is stellar: on top of the aromatics, the sweet-salty-pungent liquids mix with the earthiness of the greens and complements the sweetness of the shrimp. I found myself wishing for rice just to soak up what was left in the bowl.

What Didn't: By the time my greens were fully cooked, the shrimp had begun to become tough. Next time I'd remove the shrimp after sauteeing them and add them back in at the end, which would allow more control over the viscosity of the sauce and the texture of the greens. I altered the recipe to reflect this change.

Suggested Tweaks: More greens would have been welcome; next time I'd double the quantity. For a bulkier meal, a heap of white rice would also fit right in. Besides that, I wouldn't change anything: the combination of flavors is calibrated just right.

Adapted from Tender

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

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