Shrimp with Tamarind and Cilantro
Tart tamarind and a generous amount of cilantro complement the natural sweetness of shrimp, while coriander and turmeric add fragrance and complexity in this recipe inspired by a Persian seafood stew called galieh mahi. Tamarind paste, available in Asian markets, is sold in dense blocks packed in plastic; it should be soft and pliable, not hard and brittle. For this dish, we liked extra-large shrimp, but slightly smaller or larger shrimp will work, too. If the shrimp are smaller, brown them for less time; if larger, leave them in the skillet a bit longer.
tablespoons tamarind paste
01In a 2-cup glass measuring cup or small microwave-safe bowl, combine the tamarind paste and ½ cup of water. Microwave on high until warm, about 1 minute, then whisk to combine. Let stand for 10 minutes, then pour the mixture through a fine mesh strainer set over a bowl and press on the solids to extract as much liquid as possible; discard the solids. You should have about ⅓ cup of strained tamarind.
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