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Camarones en Salsa de Tamarindo
Ingredients
- 1/4 taza de Pulpa de Tamarindo Chiquita
- 1/4 taza de aceite vegetal
- 1 tbsp de jengibre fresco pelado
- 1 chile serrano, despalillado y picado, incluyendo las semillas
- 1 chalote grande, finamente cortada y separada en anillos
- 1/2 taza de agua hirviendo
- 2 cda de azucar
- 1 cda de salsa de soya
- 1 cda de salsa de pescado
- 3 cda de jugo de lima fresco
- 2 aguacates maduros/firme
- 1/4 cdta de sal
- 1 lb. de camarón grande con cáscara (21 a 25 por libra) (pelado, dejando la cola y el primer segmento de la cáscara intacto, y desvenado)
- 1/3 taza de cacahuetes salados y tostados (picados)
Instructions
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Heat oil in a 1-quart heavy saucepan over moderate heat until hot and fry shallots, stirring, until golden brown, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Shallots will crisp as they cool. Reserve oil.
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Soak tamarind pulp in boiling-hot water in a small bowl until softened, about 5 minutes. Force pulp through a sieve into a bowl, discarding solids.
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Add sugar, soy sauce, fish sauce, and 1 1/2 tablespoons lime juice and stir until sugar is dissolved.
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Halve, pit, and peel avocados. Cut into 1 1/2-inch chunks and toss with remaining 1 1/2 tablespoons lime juice in a bowl.
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Transfer reserved oil to a heavy skillet and heat over moderately high heat, then sauté ginger, garlic, chiles, and salt, stirring constantly, until fragrant, about 30 seconds.
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Add shrimp and sauté, turning over once, 2 minutes total. Stir in tamarind mixture and simmer until shrimp are just cooked through, about 2 minutes more.
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Spoon shrimp and avocado on plate, then sprinkle with peanuts and fried shallot. You can also serve it with jasmine rice. Enjoy!
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