GRILLED SHRIMP WITH SPICY TAMARIND DIPPING SAUCE
Provided by Anita Lo
Categories Garlic Quick & Easy Backyard BBQ Shrimp Summer Grill Grill/Barbecue Healthy Tamarind Self
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Heat grill on high. Thread 3 shrimp on each skewer; season with salt and pepper. Dipping sauce: Mix remaining ingredients in a bowl. Grill shrimp until cooked through, about 3 minutes per side. Serve with dipping sauce on the side.
GRILLED SHRIMP WITH TAMARIND SAUCE
Categories Shrimp Summer Grill/Barbecue Tamarind Gourmet
Yield Serves 4 as a main course
Number Of Ingredients 12
Steps:
- Prepare grill for cooking.
- Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
- Make sauce:
- Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids.
- Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes.
- Grill shrimp:
- Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
- Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
- Spoon tamarind sauce over shrimp (still in shells) in a serving dish.
GRILLED SHRIMP WITH TAMARIND SAUCE RECIPE - (4.3/5)
Provided by á-25087
Number Of Ingredients 12
Steps:
- Prepare grill for cooking. Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander. Make sauce: Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids. Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes. Grill shrimp: Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein. Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.) Spoon tamarind sauce over shrimp (still in shells) in a serving dish.
GRILLED SHRIMP WITH TAMARIND RECADO
This starter was inspired by the tamarind-flavored dishes of Alicia De Angeli, a food writer and consultant in Mexico City, and Mark Miller of Coyote Cafe in Santa Fe.
Provided by Reed Hearon
Yield Serves 4 as a starter
Number Of Ingredients 3
Steps:
- Prepare grill.
- In a bowl toss shrimp with recado and marinate until grill is ready, about 30 minutes. Grill shrimp on a well-oiled rack set 5 to 6 inches over glowing coals, turning them occasionally, until crusty, opaque, and charred, about 4 minutes.
- Serve shrimp with salsa.
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