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Peel-and-Eat Red Curry Shrimp with Thai Tartar Sauce

These shrimp have superb heat from store-bought curry paste and are delightful dipped in the tangy Thai-flavored tartar sauce.

  • Total Time:
  • Servings: 8 to 10 first-course servings

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Ingredients

  • 1 1/2 pounds unpeeled medium shrimp
  • 1 tablespoon Thai red curry paste
  • 1/4 cup plus 1 tablespoon canola oil
  • 1 tablespoon ground coriander
  • 1/2 tablespoon kosher salt
  • 3/4 cup mayonnaise
  • 1/4 cup chopped cilantro
  • 1 jalapeƱo, minced
  • 1 garlic clove, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce

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How to make this recipe

  1. Using kitchen scissors, cut along the tops of the shrimp through the shells and remove the intestinal veins. In a medium bowl, combine the curry paste with 1/4 cup of the oil and the coriander and salt. Add the shrimp and toss to coat. Let stand for 15 minutes.
  2. In a small bowl, whisk the mayonnaise with the cilantro, jalapeño, garlic, lime juice and fish sauce.
  3. Heat a large skillet until very hot. Add the remaining 1 tablespoon of oil along with the shrimp and cook over high heat, tossing occasionally, until the shrimp are just cooked through, 3 to 4 minutes. Transfer the shrimp to a platter and serve with the tartar sauce.
Contributed By Published December 2012

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