Add some Asian flair to your cooking!
Asian Shrimp in Tamarind Sauce
- 1/4 cup Chiquita Tamarind Fruit Pulp
- 1/4 cup vegetable oil
- 1 tbsp minced peeled fresh ginger
- 1 serrano chile, stemmed and minced, including seeds
- 1 large shallot (thinly sliced and separated into rings)
- 1/2 cup boiling-hot water
- 2 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 3 tbsp fresh lime juice
- 2 firm-ripe avocados
- 1/4 tsp salt
- 1 lb. large shrimp in shell (21 to 25 per pound) (peeled, leaving tail and first segment of shell intact, and deveined)
- 1/3 cup roasted salted peanuts (chopped)
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.
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.
Add sugar, soy sauce, fish sauce, and 1 1/2 tablespoons lime juice and stir until sugar is dissolved.
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.
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.
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.
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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