Hey, remember that quick lemon pickle from not too long ago? Let’s put it to good use in this succulent shrimp dish inspired by North Indian achari prawns and the wine-tinged shrimp scampi served at Italian American sauce joints.
The base of the sauce gets a little extra oomph and texture from more of the same whole, South Asian pickling spices used in the achaar—coriander, cumin, black mustard, and fennel—plus extra garlic (self-proclaimed garlic girly, here!) white wine, and butter. A hefty amount of chopped lemon pickle brings zippy, briny flavor and layered salinity, while a touch more turmeric bolsters the citrus notes in the sauce.
Once you have the achaar made, this dish comes together in under 30 minutes. You can pair the shrimp with crusty bread and a simple salad for an easy-breezy-beautiful dinner. Or, it’s also equally tasty tossed with pasta. The other night I swooshed some salted Greek yogurt onto a platter, topped that with rounds of roasted sweet potato, and spooned the scampi over top. Whew, lemme tell ya, that’s going into my dinner party rotation, for sure. This recipe is for paid subscribers only—upgrade to a paid subscription here.
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