Teller mit Limetten Ingwer Garnelen und Knoblauch Naan Brot, garniert mit Limette

Lime-ginger shrimp with naan

2 hours, 35 minutes

35 minutes

Leicht

2 people

This prawn recipe combines the fresh acidity of lime with spicy ginger, garlic, and Kashmiri chili. The GOOD GAMBA shrimp are first marinated and then quickly seared over high heat. The marinade of tomato paste, soy sauce, lime juice, and Kashmiri chili powder serves as a sauce as well, providing an intense, slightly smoky heat and pleasant depth. Freshly baked naan rounds off the dish perfectly.

Ingredients

2 x 120 g GOOD GAMBA, ready-to-cook
3 garlic cloves
15 g ginger
1 organic lime
½ bunch fresh cilantro
1 tbsp neutral oil
salt
For the naan:
200 g wheat flour (type 405)
½ sachet dry yeast (3.5 g)
approx. 20 ml lukewarm water
2 tbsp 10% yogurt
½ tsp salt
20 g ghee or oil for frying
For the chili sauce:
1 tbsp tomato paste
3 tbsp soy sauce
juice of ½ lime
1 tsp Kashmiri chili powder
or ½ tsp cayenne pepper
4–5 tbsp water

Also great with

GOOD GAMBA, whole
Argentine Red Shrimp
Organic Black Tiger Prawn
Organic Black Tiger Prawns, cooked

Stefan from HONEST CATCH

Our Art Director Stefan is not only talented behind the camera, but also in the kitchen. This recipe comes from him.

Preparation

Pat the shrimp dry after thawing. Finely chop 3 cloves of garlic and 15 g of ginger. Wash the lime in hot water, finely grate the zest, and set the juice aside for the sauce. Finely chop the cilantro. Toss the shrimp with garlic, ginger, lime zest, and cilantro. Add oil and a pinch of salt, and mix everything well. Cover or place in a bag and let marinate in the refrigerator for at least 2 hours.
For the naan bread, mix 200 g of flour, ½ packet of yeast, 2 tablespoons of yogurt, and ½ teaspoon of salt. Gradually add approx. 20 ml of lukewarm water and knead into a smooth dough. Cover and let rise in a warm place for about 1 hour.
Whisk together 1 tablespoon of tomato paste, 3 tablespoons of soy sauce, the lime juice, and 1 teaspoon of Kashmiri chili. Depending on the desired consistency, stir in 4–5 tablespoons of water until a smooth, slightly liquid sauce is formed.
Heat a large pan until very hot. Add the shrimp with the marinade and sear vigorously for 1–2 minutes, turning frequently. As soon as the shrimp are just cooked through, add the sauce and let everything simmer for another 1–2 minutes over medium heat.
Divide the naan dough into 2–3 portions and roll out thinly or flatten with your hands. Heat a little ghee in a pan and bake the naan breads one by one on both sides for about 5 minutes until golden brown.
Serve the shrimp immediately with the warm naan. The freshly baked flatbreads are the perfect accompaniment to the spicy shrimp

Tip: For extra freshness, sprinkle some fresh cilantro over the shrimp before serving. If you prefer it spicier, you can also add a dusting of Kashmiri chili.