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garlic kosher salt ground coriander ground cardamom paprika bodies olive oil onion serrano lemon juice mint lemon zest
Viewed: 22 - Published at: 9 years agoIngredients
- 4 garlic cloves, minced
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon paprika
- 3/4 pound medium shrimpshelled, deveined and cut into 1/2 -inch dice
- 3/4 pound cleaned small squid, bodies cut into 1/4 -inch rings, tentacles halved
- 1/4 cup plus 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 serrano or jalapeno chile, seeded and finely chopped
- 3 tablespoons fresh lemon juice
- 2 tablespoons coarsely chopped mint
- 1 teaspoon finely grated lemon zest
Method
- In a small bowl, combine the garlic, salt, coriander, cardamom and paprika.
- Put the shrimp and squid in separate bowls and sprinkle them with the seasoning mixture.
- Add 1 tablespoon of the oil to each bowl and toss to coat.
- Heat the remaining 3 tablespoons of oil in a large heavy skillet.
- Add the onion and chile and cook over moderate heat, stirring, until golden brown, 8 to 10 minutes.
- Using a slotted spoon, transfer the onion and chile to a large bowl.
- Add the lemon juice, mint and lemon zest.
- Reheat the oil in the skillet.
- Add the shrimp and stir-fry over high heat until opaque, 2 to 3 minutes.
- Using a slotted spoon, transfer the shrimp to the onion mixture.
- Add the squid to the hot oil and stir-fry until opaque, 2 to 3 minutes; add to the shrimp and onion mixture and toss well.
- Serve warm or at room temperature.
