Spiced Ginger Shrimp With Burst Tomatoes

Everyone loves shrimp scampi, but many consider it a special treat due to butter being a key ingredient. Here’s a way to get your scampi fix but with a recipe that keeps butter to a minimum. Raw shrimp are tossed with garlic, scallions and spices, and then added to the skillet where the cherry tomatoes are giving up their juices. Adding just a bit of butter at the end gives it a luscious flavor before topping it with a squeeze of lime and chopped mint. Quick, easy and healthy. Another Melissa Clark winner. (I wonder if her family ever eats the same meal twice??)

About 1 1/2 tsp. aromatic spice blend, such as garam masala, baharat,five-spice, curry powder or a mild chili powder blend, plus more to taste

1 1/2 tsp. finely grated fresh ginger

2 garlic cloves, minced or finely grated

3 scallions, thinly sliced, greens and whites separated

3/4 tsp. kosher salt, plus more to taste

1/4 tsp. black pepper

1 pound extra-large shrimp, shelled and deveined

1 Tbs. extra-virgin olive oil

3/4 cup small (or halved large) cherry tomatoes, preferably Sungold tomatoes

2 Tbs. unsalted butter

Fresh lime juice

1/2 cup fresh mint leaves, torn or roughly chopped

In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 tsp. salt and 1/4 tsp. pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 tsp. salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle.

Add shrimp mixture and saute for another 2 to 4 minutes, turning the shrimp, until they are pink all over. Gently stir in the butter and cook for another minute, until the shrimp are cooked through. Remove from the heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately. If your spice mix is heavy on the chilis, start with less and add more just before serving if desired. Serves 2 to 3.
Note: I used twice the tomatoes, and would cut them in half regardless of the size; as they create the sauce. Had some garam masala, which was a strong flavor to add, but very tasty.