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The cooks at Christopher Kimball’s Milk Street love shrimp for its plump texture, mildly briny sweetness and weeknight ease. Simply stir-fry a few aromatics and spices until they're fragrant. Then toss in the shrimp, and dinner is on the table in 20 minutes. That’s what they had in mind for a Malaysian-inspired shrimp stir-fry. It features earthy turmeric, fresh chilies and curry leaves. Shallots, garlic and fish sauce bring the meal together. The curry leaves have a citrusy, savory flavor that’s hard to replace if you can’t find them, but the stir-fry is still delicious without. Or try substituting dill for a different but equally delicious direction.

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