Tamarind Honey Shrimp Food

TAMARIND-GLAZED HONEY SHRIMP

Steps:

• In a large bowl, combine the lemon juice, chutney, honey, ginger, red pepper flakes (if using), coriander, and salt;. mix well.
• Add the shrimp and toss well to coat; cover and refrigerate for 2 hours.
• About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat.
• Just before the oil starts smoking, add the shrimp and marinade to the pan.
• Sauté for 1 to 2 minutes or until the shrimp are pink and no longer translucent.
• Transfer to a serving bowl and pour any liquid from the pan over the shrimp.
• Serve warm with basmatti rice with chives.

TAMARIND SHRIMP WITH COCONUT MILK

Steps:

• Combine masala, salt and tamarind paste in a medium bowl. Add shrimp and toss them with the mixture. Cover and refrigerate for 30 minutes, or up to 2 hours. Do not overmarinate, as the acidic tamarind will make the shrimp rubbery after 2 hours' contact.
• Heat oil in a medium skillet over medium-high. Add shrimp in a single layer. Reserve any excess marinade. Sear the shrimp for 30 seconds to 1 minute per side.
• Pour coconut milk and any residual marinade over shrimp, add curry leaves and stir once or twice. Cook curry uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and the sauce is slightly thick, about 3 minutes. Sprinkle with cilantro and serve immediately.

SHRIMP, CILANTRO AND TAMARIND SOUP

Steps:

• Place the shrimp and the water in a medium saucepan. Cook over low heat until the shrimp turns pink, about 10 minutes for fresh shrimp and 15 minutes for frozen. Increase the heat to high, bring the liquid to a boil and immediately remove from heat. Separate the shrimp and the liquid, and reserve both.
• Wipe the saucepan dry with a clean paper towel. Heat the oil in the saucepan over medium. Add the onion and sauté for 3 to 4 minutes until it turns translucent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook for another 3 to 4 minutes, until the tomato paste begins to deepen in color. Add the black pepper and tamarind paste, then stir in the reserved cooking liquid and mix until fully combined. Taste and season with salt.
• Increase the heat to high and bring the liquid to a boil. Remove from heat and fold in the reserved shrimp, cilantro and green chile. Serve hot.

TAMARIND-HONEY SHRIMP

Steps:

• Combine first 7 ingredients in a non-reactive bowl, mix well.
• Add cornstarch and whisk until no lumps remain.
• Add shrimp to mixture and marinate for one hour.
• In a non-stick pan, add a bit of sesame oil, just enough to coat lightly, and heat.
• Add shrimp and cook for three minutes until shrimp is just done, but not overcooked.
• Serve immediately over basmati rice, pouring sauce over shrimp.

GRILLED SHRIMP WITH TAMARIND SAUCE

Steps:

• Prepare grill for cooking.
• Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
• Make sauce:
• Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids.
• Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes.
• Grill shrimp:
• Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
• Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
• Spoon tamarind sauce over shrimp (still in shells) in a serving dish.

COCONUT SHRIMP WITH TAMARIND GINGER SAUCE

Steps:

• Make sauce:
• Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
• Prepare shrimp:
• Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
• Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
• Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
• While oil is heating, coat shrimp:
• Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
• Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
• Serve shrimp with sauce.
• Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).