Tamarind Glazed Honey Shrimp Recipes

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.

Steps:

• Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
• Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
• Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
• Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
• Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

Steps:

• Place shrimp in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the shrimp. Save the other half for later.
• Let the shrimp marinate in the refrigerator for at least 15 minutes.
• In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
• Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
• Serve the shrimp with sauce and garnish with green onion.
• Enjoy!

Steps:

• Dissolve the tamarind in the hot water in a small bowl. Add the rice wine, honey and fish sauce to the tamarind and stir well to combine. Set aside. Wash the cucumber and cherry tomatoes. Score the cucumber with a channeling knife or a fork and slice into paper thin slice using a vegetable slicer. Arrange the cucumber around the perimeter of a serving platter, overlapping decoratively as you go. Cut the tomatoes in quarters and similarly place around the platter overlapping the cucumbers where necessary. Place the mung bean sprouts, upon which the cooked shrimp will sit, in a heap in the center of the platter. Heat the peanut oil in a large saute pan or wok over high heat. Add the whole chili peppers and heat through for 30 seconds. Add the ginger, cook for 30 seconds, add the shrimp and stir fry for 2 to 3 minutes. Add the tamarind glaze and bring to a fast boil. Toss or stir the shrimp well to coat in the glaze. Cook just until the shrimp begins to become firm and opaque, about 1 to 2 minutes more. Spoon the shrimp over the bean sprouts and serve.;

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.

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.