Shrimp and Curry Noodles - Peche

that dish is awesome

I'm less a fan of that dish than most, honestly. There are many other plates I'd order first.

This is the recipe Peche sent to me last year. I haven't compared the two. This recipe is for a bit larger amount, I believe.

It's your lucky day! Chef Ryan Prewitt just sent this my - and your way:
Spicy Ground Shrimp and Noodles Yield: 8 servings
2# small shrimp, peeled, deveined and ground
3 cups onion, diced
1 tbsp garlic, minced
2 tbsp jalapeno, minced
1 tbsp fresh ginger, minced
2 tbsp curry powder
2 tbsp Korean red chili powder
1 tbsp tomato paste
1 ½ tbsp flour
5 cups chicken stock
1 lemon, zest and juice
1 lime, zest and juice
1 cup basil, torn
1 cup scallions, sliced
1 # fettuccini, cooked
2 Tbsp chili oil
Curry powder
½ c cumin, toasted
½ c coriander, toasted
¼ c turmeric
¼ c paprika
¼ c mustard powder
2 tbsp cayenne
1 tbsp cardamom
In a large pan over medium high heat sauté the onion. Once browned add the minced garlic, jalapeno, and ginger. Lower the heat to medium and add the curry powder and Korean red chili powder. Toast the spices for 30 seconds and then add the tomato paste. Cook the paste for a minute or so then add the ground shrimp. Cook the shrimp over medium heat until fully cooked through, stirring frequently.
Dust the mixture in the pan with flour and stir to incorporate, cook until no visible clumps of flour remain, about 2 minutes. Add the chicken stock, reduce heat to low, and stir to combine. Allow the mixture to thicken and come together, roughly 25 minutes.
Add the reserved lemon and lime juice and zest. Finish by adding to the pan the cooked fettuccini noodles, basil and green onions. Season the ground shrimp according to taste with salt and pepper. Portion into bowls and drizzle with chili oil.
Enjoy and let us know how is came out!
Best, Rea

I'd have to try the dish again without other yummies to really judge. I remember only mildly liking it compared to everything else on the table.

Had the crab and jalapeno cappellini last week and thought the same thing. Good, but came in last place compared to everything else I ate.

quote:

---

I'm a big fan of the dish and have made it twice with Gris Gris's recipe.

I did not make the large quantity of curry powder that the recipe would generate. Instead, I downsized the amounts to make just the 2 Tbsp needed.

---

Good to know! I really enjoyed that dish at Peche and I'm hoping to try it again soon and pay more attention to the flavors now that I have the recipe. It's not difficult. Lots of flavors.

quote:

---

For those that thought the spinach & artichoke dish was too many ingredients, this has to be mind blowing.

---

My thoughts exactly. Also, thanks to the PP who pasted the version with the curry powder ingredients. Thought it was a terrible oversight to leave it out of the Bon Appetit version. (But I've given up on that mag....esp after the ridiculous "cleanse" issue earlier this year.)

D

quote:

---

Adding two separate powders at beginning of cooking process will make it clumpy to begin with, and then tomato paste on top of that and then dust with flour? Seems like you would end of with a big red ball? Then

---

Dry-toasting spices is pretty SOP in south/SE Asian cooking. Yes, it will be dry...then you add the tomato paste and it sizzles/cooks/dries out a bit more. "Frying" the tomato paste is SOP in Italy as well. It caramelizes and darkens in color. Yes, it will be clumpy until you add the stock.

When it said to "sauté the onion," I did so using a splash of olive oil without even thinking about it.

I think for the spices part, I cleared out a spot in the center of the pot, added another splash of oil, let it heat, then bloomed or fried the spices a bit before mixing them into the onion mix. That is what I usually do for dahl and similar Indian dishes.

I don't know if that is what they intended, but that is what I did. Turned out great.