Spicy Ground Shrimp Recipe for Twenty 49

From Peche.

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 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.