Curried Shrimp and Noodles Recipe From Pêche in New Orleans

 By Bon Appétit and Pêche 


Photo: Alex Lau

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“Dear Bon Appétit, I was in New Orleans on business and ate at the fabulous Pêche. Of the many wonderful small plates, the shrimp and noodles was the most memorable; it had just the right amount of spicy bite. I’d love to have the recipe.”—Emmanuel Stefanakis, Cambridge, MA

The Recipe: Curried Ground Shrimp and Noodles at Pêche in New Orleans

Serves 4.

  • 1 large onion, cut into large pieces

  • 2 tablespoons vegetable oil

  • 1 small jalapeño, seeds removed if desired, coarsely chopped

  • 3 garlic cloves

  • 1½ pounds small shrimp, peeled, deveined

  • 1 tablespoon curry powder

  • 1 tablespoon gochugaru (Korean red pepper powder)

  • 2 teaspoons finely grated peeled ginger

  • 1 tablespoon tomato paste

  • 1 tablespoon all-purpose flour

  • 4 cups low-sodium chicken broth

  • 12 ounces wide rice noodles

  • 1 teaspoon finely grated lemon zest

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon finely grated lime zest

  • 2 tablespoons fresh lime juice

  • Chili oil, fresh basil leaves, and sliced scallions (for serving)

Related: How to Make Amazingly Crispy (Double!) Fried Chicken

Ingredient Info: Gochugaru can be found in Korean markets.

Finely chop onion in a food processor. Heat oil in a large skillet over medium and cook onion, stirring often, until soft and starting to brown, 6–8 minutes.
Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl.

Pulse shrimp in processor until coarsely ground; set aside.

Add jalapeño and garlic to skillet along with curry powder, gochugaru, and ginger; cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until paste is slightly darkened, about 3 minutes. Add reserved shrimp and cook, stirring often, until cooked through, about 5 minutes. 

Sprinkle flour over mixture and cook, stirring, until flour is no longer visible. Add broth; bring to a boil. Reduce heat and simmer briskly, stirring occasionally, until reduced by half, 25–30 minutes.

Meanwhile, cook noodles according to package directions; drain. Add to sauce, tossing to coat. Remove from heat; stir in citrus zest and juice. Drizzle with chili oil and top with basil and scallions.

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