Curried Shrimp and Noodles Recipe From Pêche in New Orleans

By Bon Appétit and Pêche

Photo: Alex Lau

This is R.S.V.P., a monthly column in which Bon Appétit publishes recipes, requested by readers, from restaurants all across the country. These are real live readers with real live requests—and sometimes desperate pleas—for recipes, which the real live BA Test Kitchen then tracks down, tests, and tastes, so you know the recipes will work at home (send your request to [email protected]). Here’s what our readers want to cook this month, straight from the chef’s kitchen to yours:

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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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