Grilled Shrimp with Tamarind Sauce

Name: Grilled Shrimp with Tamarind Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp Asian fish sauce (preferably Thai naam pla), or to taste; 1 Tbsp chopped cleaned fresh cilantro roots and/or stems, pounded to a paste; 1 Tbsp minced garlic; 1 sprig Garnish: 2 fresh serrano or jalapeño chiles, seeded, halved lengthwise, and finely julienned crosswise; and fresh cilantro; 2 Tbsps palm sugar, or to taste; 1 Tbsp peanut oil; 3 teaspoons sea salt dissolved in 11/2 cups water; 1 Tbsp Sriracha or other Asian hot chile sauce; 1 Tbsp tamarind from a pliable block; 79 milliliters water

Grilled Shrimp with Tamarind Sauce is a dairy free and pescatarian recipe with 4 servings. One serving contains 691 calories, 23g of protein, and 6g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up tamarind from a pliable block, cilantro roots and/or stems, peanut oil, and a few other things to make it today. To use up the tamarind you could follow this main course with the Anti-Valentine’s Day Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. The Fourth Of July will be even more special with this recipe.

Instructions

Prepare grill for cooking.

Equipment you will use

Grill

Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.

Ingredients you will need

Pasta Shells

Shrimp

Water

Salt

Equipment you will use

Colander

Place tamarind in a bowl with water and rub with your fingers to dissolve pulp.

Ingredients you will need

Tamarind

Water

Dry Seasoning Rub

Equipment you will use

Bowl

Pour through a sieve into a bowl, pressing hard on solids, and discard solids.

Equipment you will use

Sieve

Bowl

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.

Ingredients you will need

Tamarind Juice

Fish Sauce

Palm Sugar

Hot Sauce

Cilantro

Garlic

Syrup

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Shrimp

Pasta Shells

Equipment you will use

Kitchen Scissors

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.)

Ingredients you will need

Pasta Shells

Shrimp

Equipment you will use

Grill Pan

Grill

Spoon tamarind sauce over shrimp (still in shells) in a serving dish.

Ingredients you will need

Tamarind

Pasta Shells

Shrimp

Sauce

Tamarind sauce can be made 2 hours ahead and kept, covered, at room temperature.

Ingredients you will need

Tamarind

Sauce

Equipment

Ingredients

Servings:

1Tbsp

Asian fish sauce (preferably Thai naam pla), or to taste 1Tbsp

chopped cleaned fresh cilantro roots and/or stems, pounded to a paste 1Tbsp

minced garlic 1sprig

Garnish: 2 fresh serrano or jalapeño chiles, seeded, halved lengthwise, and finely julienned crosswise; and fresh cilantro 2Tbsps

palm sugar, or to taste 1Tbsp

peanut oil 3teaspoons

sea salt dissolved in 11/2 cups water 1Tbsp

Sriracha or other Asian hot chile sauce 1Tbsp

tamarind from a pliable block 79milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.