Spicy Tamarind Shrimp

13 ingredients
5 steps

Ingredients

  • 1 3-inch block tamarind with seeds,* cut into 4 pieces
  • 12 uncooked large shrimp
  • 1/3 cup chopped shallots
  • 4 garlic cloves, minced
  • 1/4 cup chicken broth or water
  • 2 1/2 tablespoons fish sauce (nam pla or nuoc nam)*
  • 2 tablespoons Chinese rice wine or dry Sherry
  • 1 1/2 tablespoons (packed) light brown sugar
  • 3 tablespoons vegetable oil
  • 1/2 small onion, cut into thin wedges
  • 2 green onions, cut into 2-inch lengths
  • 1 jalapeno chile, cut into thin rings
  • Chopped fresh cilantro

Directions

  1. 1
    Place tamarind in metal bowl; add enough boiling water to cover. Let stand 15 minutes to soften. Drain. Press pulp through sieve, reserving 3 tablespoons strained pulp.
  2. 2
    Using scissors, cut shell of each shrimp all the way to tail end, exposing vein. Remove vein. Loosen shrimp shells but do not remove.
  3. 3
    Mix shallots and garlic in small bowl; set aside 1 tablespoon shallot mixture. Tuck remaining shallot mixture under shrimp shells.
  4. 4
    Mix 3 tablespoons tamarind, broth, fish sauce, wine, and sugar in small bowl. Heat oil in heavy large skillet over high heat. Add reserved 1 tablespoon shallot mixture and onion wedges and saute 1 minute. Add shrimp and saute 1 minute. Add tamarind mixture and saute until shrimp are opaque in center and sauce coats shrimp thickly, about 3 minutes longer. Mix in green onions and chile. Transfer to platter. Sprinkle with cilantro and serve.
  5. 5
    *Available at Asian markets.

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