Malaysian Tamarind Shrimp

Name: Malaysian Tamarind Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 green onions, ends trimmed, cut into thin slivers; 1 teaspoon hot sauce; 59 milliliters rice vinegar; 1 Tbsp salad oil; 680 grams shelled, deveined shrimp (15 to 24 per lb.), rinsed and well drained; 3 Tbsps soy sauce; 118 milliliters sugar; 59 milliliters packed tamarind pulp (see notes)

Malaysian Tamarind Shrimp might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 298 calories, 36g of protein, and 2g of fat per serving. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up salad oil, hot sauce, rice vinegar, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

In a small bowl, mix tamarind pulp and 3/4 cup boiling water.

Ingredients you will need

Tamarind Pulp

Water

Equipment you will use

Bowl

Let stand until lukewarm, 8 to 10 minutes; rub pulp with your fingers to mix well and release from seeds. Rub mixture through a strainer into a 10- to 12-inch frying pan; discard residue.

Ingredients you will need

Seeds

Dry Seasoning Rub

Equipment you will use

Frying Pan

Sieve

Add sugar, vinegar, soy sauce, and hot sauce to frying pan. Bring mixture to a boil over high heat and stir often until reduced to about 3/4 cup, about 5 minutes. Scrape the reduced sauce back into a bowl (or, if making up to 1 week ahead, into a jar or refrigerator container; cover and chill).

Ingredients you will need

Hot Sauce

Soy Sauce

Vinegar

Sauce

Sugar

Equipment you will use

Frying Pan

Bowl

Rinse the frying pan and wipe dry.

Equipment you will use

Frying Pan

Place over high heat and add the oil; when hot, add shrimp and stir until they begin to turn pink, about 2 minutes.

Ingredients you will need

Shrimp

Cooking Oil

Pour into a bowl.

Equipment you will use

Bowl

Add the tamarind sauce to pan and stir until it's boiling vigorously; return shrimp to pan and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 6 minutes longer.

Ingredients you will need

Tamarind

Shrimp

Sauce

Equipment you will use

Frying Pan

Spoon shrimp and sauce onto plates or into a bowl.

Ingredients you will need

Shrimp

Sauce

Equipment you will use

Bowl

Garnish with green onions.

Ingredients you will need

Green Onions

Equipment

Bowl

Frying Pan

Sieve

Ingredients

Servings:

green onions, ends trimmed, cut into thin slivers 1teaspoon

hot sauce 59milliliters

rice vinegar 1Tbsp

salad oil 680grams

shelled, deveined shrimp (15 to 24 per lb.), rinsed and well drained 3Tbsps

soy sauce 118milliliters

sugar 59milliliters

packed tamarind pulp (see notes)

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.