Shrimp And Chayote In A Coconut Tamarind Sauce Recipes

TAMARIND SHRIMP WITH COCONUT MILK

Steps:

• 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.

DIPPING SAUCE FOR COCONUT SHRIMP

Steps:

• Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

SHRIMP AND AVOCADO IN TAMARIND SAUCE

Steps:

• Fry shallot and make tamarind sauce:
• Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallot, 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.
• Cut avocados and cook shrimp:
• 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 12-inch heavy skillet and heat over moderately high heat until hot but not smoking, 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 over rice, then sprinkle with peanuts and fried shallot.

COCONUT SHRIMP WITH TAMARIND GINGER SAUCE

Steps:

• Make sauce:
• Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
• Prepare shrimp:
• Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
• Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
• Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
• While oil is heating, coat shrimp:
• Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
• Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
• Serve shrimp with sauce.
• Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).

THAI SHRIMP IN CURRIED COCONUT SAUCE

Steps:

• Combine the coconut milk, curry paste, garlic, ginger, 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan. Cook over medium heat for about 5 minutes. Add the shrimp and simmer for 5 minutes, until they turn pink and are cooked through. Add the mango and cilantro. Stir in the remaining 1 tablespoon nam pla, the juice of the second lime and the rice vinegar.
• Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.

TAHITIAN SHRIMP IN COCONUT-VANILLA SAUCE

Steps:

• Heat the oil in a saute pan or skillet over medium-high flame. Add the shrimp and saute until cooked through and lightly browned. Remove the shrimp to a plate and set aside.
• Slit the vanilla bean down the middle and scrape out the seeds. Add the rum, vanilla bean pod and seeds to the pan and bring to a boil. Cook until the rum is largely evaporated.
• Pour in the coconut milk and cream. Reduce heat to medium-low and simmer slowly until the sauce is thickened and its volume is reduced by about half.
• Remove the vanilla bean pod and return the shrimp to the pan. Simmer to heat through and season with salt and pepper. Serve hot over rice with a side of sauteed spinach or chard.
• Variations:.
• Saute a minced onion after you saute the shrimp and simmer in the sauce.
• Use evaporated milk instead of cream.
• Don't throw away the vanilla bean pod. Rinse it off and set it out to dry. When it's dry, bury it in a jar of sugar and store in the cupboard for delicious homemade vanilla sugar. Use the sugar in baking or for coffee.

SHRIMP CURRY WITH CHAYOTE

Steps:

• 1. Heat the oil in a large nonstick saucepan over medium-high heat, and add the mustard seeds they should splatter upon contact with the hot oil, so cover the pan until the splattering subsides.2. Quickly add the chayote, turmeric, salt, and 1/2 cup water, cover the skillet, and cook, stirring as needed, until the chayote is tender but not mushy, 7 to 10 minutes.3. Add the shrimp, curry leaves, cayenne pepper, and asafoetida and cook, stirring, until the shrimp are pink and opaque, about 7 minutes. Press some of the chayote along the sides of the pan. For a saucier dish, add the remaining water and simmer about 2 minutes. Transfer to a serving dish, mix in the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.