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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
Ingredients
-
3
tablespoons tamarind paste
-
2½
cups water
Directions
-
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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August 5, 2022
tamarind
Ezcellent
March 3, 2023
Agree w Kathleen
Not a repeat. Seemed like a lot of liquid / sauce.
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We used tamarind paste we purchased from Milk Street and it was already pretty refined, so the mixing and straining of the paste created a mix that was too watery and more strained tamarind than the recipe called for. To balance this, we reduced the amount of water at the end when making the sauce by 25% and that seemed to work. Otherwise, very tasty!