Grilled Shrimp with Tamarind Sauce

  1. Prepare grill for cooking.
  2. Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
  3. Place tamarind in a bowl with water and rub with your fingers to dissolve pulp.
  4. Pour through a sieve into a bowl, pressing hard on solids, and discard solids.
  5. Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant.
  6. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce.
  7. Simmer until thickened to consistency of light syrup, about 3 minutes.
  8. Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section.
  9. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
  10. 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.
  11. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
  12. Spoon tamarind sauce over shrimp (still in shells) in a serving dish.

jumbo, salt, tamarind, water, peanut oil, garlic, chile sauce, palm sugar, fish sauce, fresh serrano

Taken from www.epicurious.com/recipes/food/views/grilled-shrimp-with-tamarind-sauce-103561 (may not work)

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