Active Time

　　10 min

　　Total Time

　　25 min

　　Because curry powder is a blend of many spices, it's a tremendous way to get both depth and complexity in one fell swoop. Adding cayenne compounds the intensity. Take a taste of this fragrant, pleasantly spicy dish, and you'll agree.

　　

Ingredients

Makes 4 servings

　　1 pound peeled and deveined medium shrimp (not cooked)

　　5 tablespoons vegetable oil, divided

　　4 teaspoons minced peeled ginger, divided

　　3 garlic cloves, forced through a garlic press, divided

　　1 tablespoon curry powder

　　1/2 teaspoon turmeric

　　Rounded 1/4 teaspoon cayenne

　　8 scallions, chopped

　　2 (1-pound) packages frozen plain hash browns (not thawed)

　　1 cup frozen peas (not thawed)

　　Garnish: chopped cilantro; lime wedges

　　

Step 1

Toss shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large heavy nonstick skillet over medium-high heat until hot, then cook half of ginger and half of garlic, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring, until just cooked through, about 2 minutes. Transfer to a dish and cover.

　　

Step 2

Wipe skillet clean and heat remaining 1/4 cup oil over medium-high heat until hot, then cook remaining ginger and garlic, stirring, until fragrant, about 1 minute. Add spices and cook, stirring, 1 minute. Add scallions and 1 1/4 teaspoons salt and cook, stirring, until softened. Stir in hash browns and peas and cook, stirring occasionally, until heated through and potatoes are golden and crisp in patches, about 10 minutes. Stir into shrimp.