Curried Ground Shrimp And Noodles
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 large
Onion (cut into large pieces)2 tbsps
Vegetable Oil1 tbsp
Curry Powder1 tbsp
Tomato Paste1 tbsp
All-Purpose Flour4 cups
Chicken Broth (low-sodium)340 g
Rice Noodle (wide)2 tbsps
Lemon Juice (fresh)2 tbsps
Lime Juice (fresh)Directions:
1
Finely chop onion in a food processor
2
Heat oil in a large skillet over medium and cook onion, stirring often, until soft and starting to brown, 6–8 minutes
3
Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl
4
Pulse shrimp in processor until coarsely ground; set aside
5
Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl
6
Pulse shrimp in processor until coarsely ground; set aside
7
Add jalapeño and garlic to skillet along with curry powder, gochugaru, and ginger; cook, stirring, until fragrant, about 1 minute
8
Add tomato paste and cook, stirring, until paste is slightly darkened, about 3 minutes
9
Add reserved shrimp and cook, stirring often, until cooked through, about 5 minutes
10
Sprinkle flour over mixture and cook, stirring, until flour is no longer visible
11
Add broth; bring to a boil
12
Reduce heat and simmer briskly, stirring occasionally, until reduced by half, 25–30 minutes
13
Meanwhile, cook noodles according to package directions; drain
14
Add to sauce, tossing to coat
15
Remove from heat; stir in citrus zest and juice
16
Drizzle with chili oil and top with basil and scallions
17
Finely chop onion in a food processor
18
Heat oil in a large skillet over medium and cook onion, stirring often, until soft and starting to brown, 6–8 minutes
19
Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl
20
Pulse shrimp in processor until coarsely ground; set aside
21
Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl
22
Pulse shrimp in processor until coarsely ground; set aside
23
Add jalapeño and garlic to skillet along with curry powder, gochugaru, and ginger; cook, stirring, until fragrant, about 1 minute
24
Add tomato paste and cook, stirring, until paste is slightly darkened, about 3 minutes
25
Add reserved shrimp and cook, stirring often, until cooked through, about 5 minutes
26
Sprinkle flour over mixture and cook, stirring, until flour is no longer visible
27
Add broth; bring to a boil
28
Reduce heat and simmer briskly, stirring occasionally, until reduced by half, 25–30 minutes
29
Meanwhile, cook noodles according to package directions; drain
30
Add to sauce, tossing to coat
31
Remove from heat; stir in citrus zest and juice
32
Drizzle with chili oil and top with basil and scallions