June 20, 2016
Stir-Fried Tangy Shrimp
Shrimp are too useful not to keep in the freezer for emergencies — they can be cooked in a blink and in myriad ways, helping you to make a meal out of simple ingredients in minutes. Traditionally in Iran, you eat seafood only if you live near the sea. My grandma used to call shrimp joonevar (Farsi for “insects”) because of their appearance when whole, and would never eat them, but I love them in all their shapes and sizes. They always make a dish feel special. I love eating this dish with rice, but you can serve it with bread or any grain you like.
Yield: Serves 4
- If you have a wok, heat it over high heat. Otherwise, heat a large saucepan over high heat.
- Pour a generous amount of oil into the pan and, once it is hot, fry the onions, stirring only occasionally to prevent burning, until golden brown and crispy. Then, working quickly, add the ginger, garlic, lime leaves, chiles and the spices and keep stirring the mixture to prevent burning. Now add the shrimp and coat them in the mixture well.
- Stir-fry for 1 minute (or more, if they are large), then add the preserved lemons and stir-fry for about 1 minute more or so or until some of the juices have evaporated. Add the cucumber slices, stir and, finally, add the chopped cilantro. Stir-fry the mixture for 2 minutes until the shrimp turn pink and are cooked through, then serve immediately.