Tony’s Take on Head-on Shrimp at ZINI

Step by step

1. Prepare the shrimp while keeping their heads and shells intact. Use kitchen shears to cut along each back through the shell, then lift out the dark vein with the tip of a paring knife. Rinse only if needed, pat exceptionally dry, and keep refrigerated while you build the sauce; removing surface water prevents the shrimp from steaming during the sear.
2. Coarsely chop half the cashews and leave the remainder whole. Heat a wide Dutch oven or deep 12-inch skillet over medium-high heat. Add 1 tablespoon oil and sear the shrimp in two batches for about 45 seconds per side, just until the shells turn coral in spots but the centers remain undercooked. Transfer them to a tray; this early sear develops flavor without making the final simmer turn them rubbery.
3. Reduce the heat to medium and add the remaining 1 tablespoon oil. Cook the shallot for 2 minutes, then add the garlic and ginger and cook for 30 seconds. Stir constantly—the small pieces release their aroma quickly and can become bitter if browned hard.
4. Spoon the thick coconut cream from the top of the can into the pan, add the red curry paste, and cook for 2 to 3 minutes, stirring, until the paste darkens slightly and small beads of orange oil appear. This controlled frying wakes up the fat-soluble curry aromas before the sauce is diluted.
5. Add the remaining coconut milk, water, fish sauce, brown sugar, and chopped cashews. Bring to a gentle simmer and cook uncovered for 5 to 6 minutes, stirring occasionally, until the sauce lightly coats a spoon. Keep it below a hard boil so the coconut remains smooth rather than greasy.
6. Return the shrimp and any tray juices to the pan and add the whole cashews. Cover and simmer gently for 3 to 5 minutes, turning the shrimp once, until their flesh is opaque and the thickest part reaches 145°F. If the sauce tightens too much before the shrimp are ready, loosen it with water 1 tablespoon at a time.
7. Remove the pan from the heat. Fold in the Thai basil, cilantro, and either the 1/2 teaspoon Salted Perfection LIME ZEST or the measured kosher-salt-and-lime-zest alternative. Let the herbs wilt for 30 seconds, then divide five shrimp and plenty of curry sauce among four shallow bowls. Serve immediately with a shell bowl and plenty of napkins. DUNZO!