TAMARIND SHRIMP WITH COCONUT MILK
Raghavan Iyer has dedicated his life to helping people learn to cook Indian food. He dissects the four main culinary regions of the country into manageable bites, and develops recipes that are simple to make but have complex flavors. In this recipe for puli jingha, he marries shrimp and coconut milk spiked with sambhar masala, a spice blend common in southern Indian kitchens. Nearly every household has its own version, and you can make the one he grew up with quite easily. Serve this curry over lime-scented rice or yellow split peas.
Provided by Kim Severson
Categories curries, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 648 milligrams, Sugar 0 grams, TransFat 0 grams
PRAWNS (SHRIMP) IN TAMARIND SAUCE
Make and share this Prawns (Shrimp) in Tamarind Sauce recipe from Food.com.
Provided by Latchy
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in wok until smoking then add onion and chili and stir fry for 30 seconds.
- Add prawns and garlic, stir fry until prawns are just starting to colour, around 2 minutes.
- Add tamarind water, palm sugar and fish sauce and stir fry until the prawns are cooked and the sauce has slightly thickened, around 3 minutes Transfer to a serving plate and garnish with the spring onion and coriander leaves.
- Serve with Jasmine rice.
TAMARIND PRAWN CURRY
Our tamarind prawn curry will quickly become a family favourite. It's quick, healthy and low in fat and calories
Provided by Anna Glover
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Heat the oil in a frying pan over a medium heat and cook the onion for 5-8 mins until light golden. Stir in the chilli, garlic and ginger, and fry for another minute before adding the spices. Tip in the cherry tomatoes, swirl the can out with a splash of water and stir that into the pan as well.
- Simmer for 5 mins until the tomatoes burst and the sauce thickens. Stir in the tamarind and prawns, and simmer for 2-3 mins until the prawns are cooked. Serve the curry on top of the rice, with the coriander scattered over.
Nutrition Facts : Calories 403 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.4 milligram of sodium
THAI STIR - FRIED PRAWNS WITH TAMARIND
This simple and quick to cook recipe is full of flavour. Prepare well in advance and allow prawns to marinate in the sauce, for a fuller flavour. Very popular dish in the East.
Provided by Brian Holley
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat half of the oil in a wok or frying pan and fry the onion, garlic and chillies till golden.
- Add all the other ingredients EXCEPT FOR THE PRAWNS. Bring the mixture to the boil, remove from the heat and allow to cool.
- Add the prawns and coat with the sauce, set aside to allow the prawns to marinate.
- Reheat the wok, add the sauce with the prawns and heat for two mins, do not over cook the prawns or they will toughen.
- Serve garnished with the spring onion.
Nutrition Facts : Calories 239.2, Fat 8.4, SaturatedFat 1.1, Cholesterol 143.1, Sodium 1020.7, Carbohydrate 24.7, Fiber 2.1, Sugar 19, Protein 17.9
GRILLED SHRIMP WITH SPICY TAMARIND DIPPING SAUCE
Provided by Anita Lo
Categories Garlic Quick & Easy Backyard BBQ Shrimp Summer Grill Grill/Barbecue Healthy Tamarind Self
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Heat grill on high. Thread 3 shrimp on each skewer; season with salt and pepper. Dipping sauce: Mix remaining ingredients in a bowl. Grill shrimp until cooked through, about 3 minutes per side. Serve with dipping sauce on the side.
SHRIMP, CILANTRO AND TAMARIND SOUP
Goan cuisine is known for its bold use of sourness, heat and spices. Seafood occupies an important position in Goan food, and, in this shrimp soup, tamarind is used to provide sourness while chiles provide heat. Here, the raw shrimp are cooked slowly over low heat, helping the stock to develop its rich savoriness. But the method also works spectacularly with frozen shrimp, and you can use shrimp with their tails left on, if you prefer. Whatever you do, be sure to avoid using those thick, syrupy tamarind concentrates. They lack tamarind's fruity flavor and carry a noticeable artificial aftertaste. Serve with toasted slices of lightly buttered bread to finish off any remaining liquid in the soup bowl.
Provided by Nik Sharma
Categories dinner, lunch, weekday, seafood, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
SHRIMP IN SPICY TAMARIND SAUCE
Steps:
- To make the flavoring sauce, in a small bowl, combine the sugar, tamarind liquid, fish sauce, and chile sauce and stir to dissolve the sugar. Because tamarind liquid varies, taste the sauce and adjust the flavors, if necessary. Add extra sugar to reduce tartness, fish sauce for more savory depth, chile sauce for extra heat, or water to dilute.
- Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt. Rinse immediately under lots of cold water and press gently to drain well.
- In a wok or large skillet, heat the oil over high heat until hot but not smoking. Add the shallot and garlic and stir-fry for about 30 seconds, or until fragrant. Add the shrimp and stir-fry for about 1 minute, or until they have turned pinkish orange and are half cooked. They will release juice and look shiny.
- Give the flavoring sauce a stir, pour it over the shrimp, and stir to coat the shrimp. Let the sauce come to a vigorous boil, stirring occasionally to keep the elements moving. The sauce will reduce to a thickish consistency in 2 to 3 minutes.
- Transfer the shrimp and sauce to a deep plate or shallow bowl. Garnish with the cilantro and serve immediately.
- Refreshing Peeled Shrimp
- Most shrimp sold in the United States are frozen, so whenever I use peeled raw shrimp in a recipe, I like to return a bit of the sea to them. I do this by tossing the shrimp with a liberal amount of salt, and then immediately rinsing them under cold running water. This simple step gives the shrimp a fresher flavor.
GRILLED SHRIMP WITH TAMARIND SAUCE
Categories Shrimp Summer Grill/Barbecue Tamarind Gourmet
Yield Serves 4 as a main course
Number Of Ingredients 12
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.
PRAWNS/SHRIMP IN CREAMY MUSTARD SAUCE
Make and share this Prawns/Shrimp in Creamy Mustard Sauce recipe from Food.com.
Provided by Karen Elizabeth
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt half the butter or margarine in a frying pan over a high heat.
- Add raw prawns if using, and cook until they turn pink and opaque, about 2 minutes, stirring constantly. Remove with a slotted spoon and set aside.
- Melt the remaining butter or margarine in the frying pan. Add the onion and spring onions, and cook until softened, 3 - 4 minutes, stirring frequently.
- Stir in the lemon juice and wine. Bring to the boil, scraping the bottom of the pan with a wooden spoon to mix in the cooking juices.
- Add the cream. Simmer until the mixture thickens, 3 - 4 minutes, stirring frequently. Stir in the mustard.
- Return the fried prawns to the pan and reheat briefly. Add cooked prawns at this stage and heat through, about two minutes. Season with salt and pepper, and serve over rice.
Nutrition Facts : Calories 404, Fat 24.7, SaturatedFat 14.2, Cholesterol 353.6, Sodium 1472.2, Carbohydrate 7.3, Fiber 1, Sugar 1.7, Protein 32.2
COCONUT SHRIMP WITH TAMARIND GINGER SAUCE
Categories Ginger Appetizer Fry Cocktail Party Coconut Shrimp Summer Tamarind Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 hors d'oeuvre servings
Number Of Ingredients 20
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).
PRAWNS ( SHRIMP ) IN LIME COCONUT SAUCE
Make and share this Prawns ( Shrimp ) in Lime Coconut Sauce recipe from Food.com.
Provided by JustJanS
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spread the coconut on an oven tray and toast it in a slow (150c) oven until it's dark golden, shaking the tray occasionally. Peel and devein the prawns, leaving the talis intact.
- Place the shrimp paste on a small piece of foil, fold one side over, then fold it into a parcel. Cook the parcel under a hot grill (broiler) for 2 minutes each side.
- Combine the coconut milk and water in a wok or frying pan and cook over medium heat until just boiling. Add the lemon grass, lime leaves and chilli; reduce the heat and simmer for 7 minutes. Add the shrimp paste, tamarind, fish sauce and sugar and simmer for 8 minutes.
- Add the prawns to the sauce and cook for 5 minutes or until they turn pink. Sprinkle with the toasted coconut, lime shreds then serve with steamed rice.
Nutrition Facts : Calories 407.1, Fat 15.5, SaturatedFat 13.4, Cholesterol 157.5, Sodium 987.1, Carbohydrate 50.5, Fiber 1.6, Sugar 44.6, Protein 18.6
SPICY TAMARIND SHRIMP
Provided by Mai Pham
Categories Onion Appetizer Sauté Shrimp Jalapeño Shallot Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- 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.
- Using scissors, cut shell of each shrimp all the way to tail end, exposing vein. Remove vein. Loosen shrimp shells but do not remove.
- Mix shallots and garlic in small bowl; set aside 1 tablespoon shallot mixture. Tuck remaining shallot mixture under shrimp shells.
- 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 sauté 1 minute. Add shrimp and sauté 1 minute. Add tamarind mixture and sauté 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.
- *Available at Asian markets.
BAHRAINI PRAWNS / SHRIMP IN TOMATO SAUCE
Bahrainis love seafood & prawns are no exception - here is a typical way of cooking them in Bahrain. This dish is also nice with the addition of a little minced garlic.
Provided by Um Safia
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the prawns, tomatoes and capsicum into a covered saucepan and boil for about 10 minutes.
- Add the salt, prawn masala, turmeric, tomato paste and oil.
- Decrease heat and simmer, covered, for about 20 minutes.
- Serve with basmati rice.
Nutrition Facts : Calories 199.6, Fat 8.7, SaturatedFat 1.1, Cholesterol 210, Sodium 1397.8, Carbohydrate 6.2, Fiber 1.3, Sugar 2.9, Protein 23.7
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- Place tamarind pulp in a small bowl and add 1/4 cup of warm water. Allow to soak for 15 minutes, then use a spoon to stir the mixture.
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- Pour the tamarind juice over the Shrimp (1 pound). Add Granulated Sugar (1 tablespoon) and Dark Soy Sauce (1/2 teaspoon) to the shrimp. Stir well to combine all ingredients. Allow the shrimp to marinate for 15 minutes, then separate the shrimp from the marinade liquid.
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