-
1
Put the olive oil in a deep skillet and over medium-high heat.
-
2
A minute later, add the ginger and cook, stirring for about a minute.
-
3
Add the spices and lime leaf and cook, stirring, for 30 seconds.
-
4
Add the tomatoes and some salt and pepper, stir, and bring to a boil.
-
5
Reduce the heat to medium and cook, stirring occasionally, until the mixture is nearly dry, about 15 minutes.
-
6
Add the shrimp and stir.
-
7
Cook, stirring occasionally, until the shrimp are cooked through, about 10 minutes.
-
8
Taste and adjust the seasoning as necessary, then serve over white rice, garnished with the cilantro and accompanied by the lime wedges.
-
9
Almost all shrimp are frozen before sale.
-
10
So unless youre in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
-
11
There are no universal standards for shrimp size; large and medium dont mean much.
-
12
Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do.
-
13
Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound.
-
14
Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
-
15
On deveining: I dont.
-
16
You can, if you like, but its a thankless task, and there isnt one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.
