Shrimp in Tamarind Sauce

• 2 pounds shrimp, peeled
• 4 tablespoons (1/2 stick) butter
• 1 medium onion, chopped
• 2 tablespoons peeled and minced fresh ginger
• 1 small fresh chile, stemmed, seeded, and diced, or 1 teaspoon hot red pepper flakes, or to taste
• 1/4 cup tamarind paste, or to taste
• 1/4 cup fresh lime juice, or to taste
• Salt and black pepper to taste
• Chopped fresh cilantro leaves for garnish
• Lime wedges for serving

1. Place a large nonstick skillet over high heat.
2. After a minute, add as many shrimp as will fit comfortably in one layerdo not try to brown all the shrimp at once.
3. As soon as they begin to brown, about a minute later, turn them, cook them for about 30 seconds on the other side, and remove them from the pan.
4. Repeat until all the shrimp are done, then turn off the heat for a minute.
5. Turn the heat to medium and add the butter; when it melts, add the onion, turn the heat to medium-high, and cook, stirring occasionally, until the onion softens, about 5 minutes.
6. Add the ginger and chile and cook for 30 seconds, then add the tamarind paste and 1/4 cup water.
7. Stir to blend, then taste and add more tamarind paste if necessary.
8. Return the shrimp to the pan, bring to a boil, then stir in the lime juice.
9. Cook, stirring occasionally, until the mixture thickens, a minute or so.
10. Taste and adjust the seasoning, then garnish and serve over rice with the lime wedges.

shrimp, butter, onion, fresh ginger, fresh chile, tamarind paste, lime juice, salt, fresh cilantro, serving

Taken from www.epicurious.com/recipes/food/views/shrimp-in-tamarind-sauce-386108 (may not work)