Recipe of the week

“This flavor-packed dish is wondrously simple to prepare,” said Dimitri Demopoulos in Milk Street magazine. Once you’ve tossed the shrimp with napa cabbage, ginger, soy, lime, and other bold seasonings, the cooking is nearly a one-step process that takes less than 15 minutes. “During cooking, the combined moisture of the shrimp, marinade, and vegetables creates a savory-sweet sauce that’s especially delicious spooned over rice.”

Ginger-scallion skillet shrimp with napa cabbage

4 scallions, white parts minced, green parts cut into 2-inch pieces, reserved separately • ½ bunch cilantro, stems minced, leaves roughly chopped, reserved separately • ¼ cup mirin • 2 tbsp soy sauce • 1 tbsp finely grated ginger • 1 tbsp toasted sesame oil • 1 tsp grated lime zest, plus 2 tbsp lime juice • kosher salt and ground black pepper • 1½ lbs extra-large shrimp, peeled, deveined, and patted dry • 4 oz napa cabbage, cut lengthwise into 2-inch strips, then crosswise into 2-inch pieces (about 2 cups)

• In a 12-inch skillet off heat, stir together scallion whites, cilantro stems, mirin, soy sauce, ginger, sesame oil, lime zest, and ¼ tsp salt. Add shrimp and toss to coat, then distribute in an even layer. Scatter scallion greens and cabbage over the top.

• Set the cool pan over medium heat. Cover and cook undisturbed until shrimp

are pink at edges and beginning to curl, 6 to 9 minutes, stirring once about halfway through. Remove from heat and let stand, covered, until shrimp are opaque throughout, 2 to 3 minutes.

• Stir in lime juice and half the cilantro leaves, then taste and season with salt and pepper. Sprinkle with remaining cilantro leaves. Serves 4.