This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
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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