Tamarind-Glazed Honey Shrimp |
|
 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Another Monica Bhide recipe! We had the shrimp late last night and I woke up this morning wishing I had some more, they were so delicious! ;) I suggest that you make double the quantity and keep them ready to serve!!! We made these for the seafood and protein lovers! Monica Bhide's newest cookbook is Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009). There is a 2 hr marinating time for which I didn't allow. Ingredients:
2 tablespoons fresh lemon juice |
2 tablespoons prepared tamarind-date chutney |
2 tablespoons honey |
2 teaspoons grated fresh ginger |
1 teaspoon crushed red pepper flakes (optional) |
1 teaspoon coriander seed, crushed |
1/2 teaspoon salt |
2 lbs shrimp, peeled and deveined (medium to large) |
3 tablespoons vegetable oil |
Directions:
1. In a large bowl, combine the lemon juice, chutney, honey, ginger, red pepper flakes (if using), coriander, and salt;. mix well.
2. Add the shrimp and toss well to coat; cover and refrigerate for 2 hours.
3. About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat.
4. Just before the oil starts smoking, add the shrimp and marinade to the pan.
5. Sauté for 1 to 2 minutes or until the shrimp are pink and no longer translucent.
6. Transfer to a serving bowl and pour any liquid from the pan over the shrimp.
7. Serve warm with basmatti rice with chives.
|
|