Shrimp with Tamarind and Cilantro | Christopher Kimball’s Milk Street

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Milk Street Recipe

Shrimp with Tamarind and Cilantro

40 minutes

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.

4

Servings

Tip

Don’t sear the shrimp in a single batch. It's important to sear them in batches, and to distribute them in an even layer in the pot, so they brown nicely without overcooking. Also, don't sear both sides of the shrimp. Searing only one side leaves them partially cooked; the shrimp finish cooking in the sauce.

40 minutes

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