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Milk Street Recipe

Shrimp with Tamarind and Cilantro

40 minutes

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.

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