The article highlights the author's exploration of spicy tomato seafood recipes, specifically showcasing Sue Li's ginger-scallion stir-fried shrimp. This dish utilizes common pantry staples like canned tomato paste and shrimp, which fit well within the author's husband's current culinary preference for spicy seafood. The author emphasizes the importance of adding carbohydrates, such as rice or noodles, to complement the savory, spicy flavors. Other noted recipes include one-pot Roman chicken cacciatore and Mexican chickpea picadillo, indicating a broader exploration of delicious, comforting meals.
My husband's current favorite dinner category is spicy tomato seafood, a generous category with delicious offerings: puttanesca, bouillabaisse, and all manner of seafood stews.
I'm happy for Sue Li's new ginger-scallion stir-fried shrimp recipe, another entry in the spicy tomato seafood roster, using shrimp and tomato paste for flavor.
The spicy element is a good dose of ginger, plus chile flakes I might add in step 3 or the chile crisp I'll spoon over the finished dish.
Like all spicy tomato seafood, this dish wants some sort of carb to soak up all the briny, spicy goodness. I'm going to do rice, but noodles would also be great.
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