Ghee-Poached Shrimp
Farhan Momin, who runs the pop-up Farmo Cooks and the butcher shop Atlanta Halal Meat & Food, likes to make his own flavored ghee by toasting whole spices like coriander seeds and smoky black cardamom in butter. He uses the resulting mixture to poach shrimp, though the flavored ghee would also be great spooned over any lean protein such as chicken or fish. Don’t stress too much if you don’t have every single spice on the list, use what you have and love. Ingredients 4 Servings spiced ghee 1 cup (2 sticks) unsalted butter 1 1" piece ginger, peeled, crushed...
Farhan Momin, who runs the pop-up Farmo Cooks and the butcher shop Atlanta Halal Meat & Food, likes to make his own flavored ghee by toasting whole spices like coriander seeds and smoky black cardamom in butter. He uses the resulting mixture to poach shrimp, though the flavored ghee would also be great spooned over any lean protein such as chicken or fish. Don’t stress too much if you don’t have every single spice on the list, use what you have and love.
Ingredients
4 Servings
spiced ghee
1
cup (2 sticks) unsalted butter
1
1″ piece ginger, peeled, crushed
2
garlic cloves, crushed
3
chiles de árbol, broken into pieces, seeds removed
1
chipotle chile, broken into pieces
1
black cardamom pod, crushed
1
whole star anise
1
1″ cinnamon stick
4
whole cloves
2
tsp. coriander seeds
1
tsp. cumin seeds
1
tsp. black peppercorns
Shrimp
Juice of 1 lime
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1
tsp. Kashmiri chile powder or paprika
¼
tsp. turmeric
1
lb. large shrimp, peeled, deveined, preferably tails left on
Warm naan or country-style bread (for serving)
special equipment:
3
layers of cheesecloth
Preparation
-
Spiced Ghee
Step 1
Line a fine-mesh sieve set over a measuring glass with cheesecloth. Heat butter, ginger, garlic, chiles de árbol, chipotle chile, cardamom, star anise, cinnamon stick, cloves, coriander seeds, cumin seeds, and peppercorns in a medium heavy saucepan over low until foaming and milk solids turn brown and begin to stick to bottom of pan, about 45 minutes.
Step 2
Strain infused ghee through prepared sieve. Set toasted spices and ghee aside separately for cooking shrimp. Set sieve with cheesecloth aside.
Step 3
Do ahead: Spiced ghee can be made 1 week ahead. Cover and chill.
-
Shrimp
Step 4
Place reserved toasted spices and 3 Tbsp. reserved ghee in a blender. Add lime juice, salt, chile powder, turmeric, and a splash of water. Blend, scraping down sides as needed and adding more water by the tablespoonful, until a smooth paste forms. Transfer to a medium bowl; add shrimp and toss to coat. Let sit 30 minutes.
Step 5
Heat remaining reserved ghee in a large skillet, preferably cast iron, over low. Cook shrimp, turning halfway through, until opaque throughout and pink, about 4 minutes total.
Step 6
Using a slotted spoon, divide shrimp among plates and drizzle 1–2 Tbsp. warm ghee in skillet over. Serve shrimp with naan.
Step 7
Don’t throw out the ghee remaining in the skillet—you can save it to poach more shrimp or other seafood and fish, such as scallops and salmon, or toss it with pasta. Simply cook remaining ghee over medium heat until foaming, about 2 minutes. Strain ghee again through reserved sieve into an airtight container; cover and chill.
Step 8
Do ahead: Shrimp ghee can be made 1 week ahead. Keep chilled.
Emily Martinez
admin
James Anderson
