Tamarind-glazed honey shrimp

August 19, 2009

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Serves 4

You can’t always find tamarind-date chutney, even in Asian or Indian markets. Use tamarind chutney, which is sticky, sweet, and a citrusy match for the honey.

1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon crushed red pepper (optional)
1/2 teaspoon coriander seeds, crushed
1 tablespoon prepared tamarind-date chutney
1 tablespoon honey
1 piece (1-inch) fresh ginger, grated
1 pound medium shrimp, peeled
2 tablespoons vegetable oil
1. In a large bowl, combine the lemon juice, salt, red pepper, coriander seeds, chutney, honey, and ginger. Mix well. Add the shrimp and toss well to coat all the shrimp. Cover and refrigerate for 30 minutes.

2. In a large skillet over medium-high heat, heat the vegetable oil. Add the shrimp and marinade to the pan - it will splatter - and cook, stirring constantly, for 1 minute or until the shrimp turn a beautiful brick red and are no longer translucent. Serve with the juices in the pan. Adapted from “Modern Spice’’