I decided to stay at my parent’s house this weekend while Drew was away on a friend’s bachelor party camping trip. I brought my camera with me, excited for the chance to shoot a recipe on my parent’s nice countertops in some of their Le Creuset cookware. I ended up just enjoying myself, reading the third book in the Game of Thrones series and flipping through my mom’s Bon Appétit magazines (which is how I got the inspiration for this recipe). I left on Sunday afternoon and went back to my apartment. I showered, grocery shopped, and got started on this recipe. I had the window open, enjoying the 65º weather, and happily listening to some Josh Garrels while I chopped the shrimp in a food processor. And then I realized my big mistake. I had left my camera at my parent’s house, about 40 minutes away. I was dreading having to drive up there the next morning to get it when I realized Drew was going to pass within 10 minutes of my parent’s house on his drive back to our apartment. I called him while he was en route and he was awesome and went and got it for me. I am so grateful that I was able to photograph this with my Canon instead of my phone. While I waited for his return, I watched some Berkeley Square. Not familiar with Berkeley Square? It’s like an older, campier, lower-budget Downton Abbey/Call The Midwife mashup, regaling the lives of Edwardian nannies. Please don’t judge me.
I love these Curried Ground Shrimp with Noodles so much, even though I had no idea what to expect the first time I made them. I absolutely love the addition of citrus zest and juice because it brightens up the taste of the dish so much. Also, Drew is not a big of of shrimp and he didn’t know that there were shrimp in this until I told him when he was on his second serving. So, if you or someone you know doesn’t like shrimp, there’s still (maybe) hope that they could enjoy this. I think the texture has a lot to do with it – since it’s ground, it’s kind of like a more tender ground beef.
- • 1 large onion, diced
- • 1 tablespoon olive oil
- • 3 garlic cloves, minced
- • 1½ pounds small shrimp, peeled and deveined
- • 1 tablespoon curry powder
- • ½ teaspoon ground ginger
- • ¼ teaspoon red pepper flakes
- • 1 tablespoon tomato paste
- • 1 tablespoon all-purpose flour
- • 4 cups low-sodium chicken broth
- • 3 cups spinach, packed tightly
- • 16 oz lo mein noodles
- • zest and juice of one lemon
- • zest and juice of one lime
- • sliced green onions (optional)
- Heat oil in a large skillet over medium heat, and cook onion, stirring occasionally, until starting to soften, about 5-6 minutes.
- Meanwhile, pulse the shrimp in a food processor until coarsely ground. Set aside.
- Add garlic, curry powder, ground ginger, and red pepper flakes to the skillet. Cook about 1 minute, stirring often. Add the tomato paste and cook until it has slightly darkened, about 3 minutes. Add ground shrimp and cook for 5 minutes, stirring often.
- Sprinkle the flour over the mixture and cook, stirring until flour is no longer visible. Add the chicken broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until it is reduced by half, about 25-30 minutes.
- Meanwhile, cook and drain the noodles according to package directions. Add the sauce, tossing to coat. Remove from heat; stir in citrus zest and juice. Divide into bowls and top with sliced green onions (optional).
Adapted from Bon Appétit