Tamarind Shrimp With Coconut Milk

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 2 tbsp Cilantro, fresh stems leaves and tender

• Canned Goods

  • 1/2 cup Coconut milk, unsweetened
  • 1 tsp Tamarind paste or concentrate

• Baking & Spices

  • 2 tsp Sambhar masala or garam masala
  • 1 tsp Sea or kosher salt, coarse

• Oils & Vinegars

  • 2 tbsp Coconut oil or vegetable oil

• Other

  • 12 Medium-size to large fresh curry leaves

Found on cooking.nytimes.com

Description

Directions

• Combine masala, salt and tamarind paste in a medium bowl. Add shrimp and toss them with the mixture. Cover and refrigerate for 30 minutes, or up to 2 hours. Do not overmarinate, as the acidic tamarind will make the shrimp rubbery after 2 hours contact. Heat oil in a medium skillet over medium-high. Add shrimp in a single layer. Reserve any excess marinade. Sear the shrimp for 30 seconds to 1 minute per side. Pour coconut milk and any residual marinade over shrimp, add curry leaves and stir once or twice. Cook curry uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and the sauce is slightly thick, about 3 minutes. Sprinkle with cilantro and serve immediately.

Nutrition