Tamarind Glazed Honey Shrimp Recipes

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TAMARIND-GLAZED HONEY SHRIMP



Tamarind-Glazed Honey Shrimp image

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.

Provided by Manami

Categories     Lemon

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

  • In a large bowl, combine the lemon juice, chutney, honey, ginger, red pepper flakes (if using), coriander, and salt;. mix well.
  • Add the shrimp and toss well to coat; cover and refrigerate for 2 hours.
  • About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat.
  • Just before the oil starts smoking, add the shrimp and marinade to the pan.
  • Sauté for 1 to 2 minutes or until the shrimp are pink and no longer translucent.
  • Transfer to a serving bowl and pour any liquid from the pan over the shrimp.
  • Serve warm with basmatti rice with chives.

TAMARIND GLAZED SHRIMP SALAD



Tamarind Glazed Shrimp Salad image

Provided by Food Network

Yield 6 appetizer portions or 4 main

Number Of Ingredients 13

2 tablespoons tamarind paste
2 tablespoons hot water
1/4 cup rice wine
1/4 cup warm honey
2 tablespoons thai fish sauce
1/2 pound seedless cucumber
1 pint cherry tomatoes
1 cup mung bean sprouts
2 tablespoons peanut oil
3 to 4 whole thai chili peppers
2 tablespoons grated ginger
1 pound jumbo shrimp, shelled
1/4 cup shelled, unsalted peanuts

Steps:

  • Dissolve the tamarind in the hot water in a small bowl. Add the rice wine, honey and fish sauce to the tamarind and stir well to combine. Set aside. Wash the cucumber and cherry tomatoes. Score the cucumber with a channeling knife or a fork and slice into paper thin slice using a vegetable slicer. Arrange the cucumber around the perimeter of a serving platter, overlapping decoratively as you go. Cut the tomatoes in quarters and similarly place around the platter overlapping the cucumbers where necessary. Place the mung bean sprouts, upon which the cooked shrimp will sit, in a heap in the center of the platter. Heat the peanut oil in a large saute pan or wok over high heat. Add the whole chili peppers and heat through for 30 seconds. Add the ginger, cook for 30 seconds, add the shrimp and stir fry for 2 to 3 minutes. Add the tamarind glaze and bring to a fast boil. Toss or stir the shrimp well to coat in the glaze. Cook just until the shrimp begins to become firm and opaque, about 1 to 2 minutes more. Spoon the shrimp over the bean sprouts and serve.;

SHRIMP PAD THAI



Shrimp Pad Thai image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 29

3 tablespoons tamarind pulp
1 cup boiling water
1/4 cup fresh orange juice
3 tablespoon rice vinegar
1 tablespoon honey
1/4 cup fresh Thai basil leaves
Salt and freshly ground black pepper
1/2 cup canola oil
1 pound shrimp (21-25) size, shelled and deveined
12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho)
3 tablespoons tamarind (from a pliable block)
1 cup boiling water
1/2 cup light soy sauce
1/4 cup packed Muscavado light brown sugar
2 tablespoons hot sauce (recommended: Sriracha)
1 1/2 cups peanut or vegetable oil
4 large shallots, sliced crosswise into 1/4-inch thick slices
1 (14 to 16-ounce) package firm tofu, rinsed, patted dry and cut into 1-inch cubes
4 large eggs
1/4 teaspoons salt
Freshly ground black pepper
1 tablespoon water
1 bunch scallions, green and pale green parts, cut into 2-inch pieces
4 garlic cloves, finely chopped
2 cups bean sprouts (1/4 pound)
Thai basil leaves
Cilantro leaves
1/2 cup roasted peanuts, coarsely chopped
Lime wedges

Steps:

  • Place tamarind in a bowl, cover with the boiling water and let sit until softened. Press the pulp through a sieve into a bowl and discard seeds and solids.
  • Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh strainer. Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified.
  • Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat. Season shrimp on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed.
  • Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
  • Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside.
  • Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.
  • Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.
  • Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
  • Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
  • Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts. Serve lime wedges on the side.

HONEY-GARLIC SHRIMP



Honey-Garlic Shrimp image

While it may sound like a plain, generic item you see on a menu at the food court at the mall, honey-garlic shrimp is actually one of the most exciting and delicious garlic shrimp recipes I know. It's the perfect balance of sweet and savory while still packing a substantial garlic punch, plus it's extremely fast and simple to make. This recipe uses half the honey that typical recipes use and allows the natural sweetness of the shrimp to shine through. Serve over hot cooked rice or the starchy base of your choice such as noodles.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 2

Number Of Ingredients 8

1 pound large raw shrimp (16-20 count), peeled and deveined
1 tablespoon minced fresh garlic
2 tablespoons honey
½ teaspoon freshly grated ginger
1 tablespoon soy sauce, or more to taste
1 teaspoon Asian fish sauce, or to taste
2 teaspoons vegetable oil
1 cup thinly sliced green onion, or to taste

Steps:

  • Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
  • Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
  • Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
  • Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
  • Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 22.4 g, Cholesterol 345.1 mg, Fat 6.6 g, Fiber 1.5 g, Protein 38.8 g, SaturatedFat 1.2 g, Sodium 1039.3 mg, Sugar 18.7 g

HONEY GINGER SHRIMP



Honey Ginger Shrimp image

This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.

Provided by MANDE2509

Categories     Appetizers and Snacks     Spicy

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon chopped garlic
¼ yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste

Steps:

  • Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

Nutrition Facts : Calories 165.9 calories, Carbohydrate 4.1 g, Cholesterol 172.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 199.9 mg, Sugar 2.1 g

TAMARIND-HONEY SHRIMP



Tamarind-Honey Shrimp image

COOKING TIME INCLUDES MARINATING TIME! After looking at a lot of similar recipes, I combined all my favorite flavors into one sweet glaze. The recipe was developed for shrimp, but it can be used on boneless chicken or tofu for a vegetarian option.

Provided by Jostlori

Categories     Asian

Time 1h20m

Yield 12 shrimp, 2 serving(s)

Number Of Ingredients 10

3 tablespoons tamarind paste
1/4 cup honey
1/4 cup soy sauce
1 tablespoon rice vinegar, unseasoned
1 tablespoon ginger juice or 2 teaspoons fresh ginger, minced
1 tablespoon garlic, finely minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
sesame oil
12 jumbo shrimp, peeled and deveined

Steps:

  • Combine first 7 ingredients in a non-reactive bowl, mix well.
  • Add cornstarch and whisk until no lumps remain.
  • Add shrimp to mixture and marinate for one hour.
  • In a non-stick pan, add a bit of sesame oil, just enough to coat lightly, and heat.
  • Add shrimp and cook for three minutes until shrimp is just done, but not overcooked.
  • Serve immediately over basmati rice, pouring sauce over shrimp.

Nutrition Facts : Calories 318.7, Fat 1.8, SaturatedFat 0.2, Cholesterol 211.7, Sodium 2967.9, Carbohydrate 50.6, Fiber 1.1, Sugar 42, Protein 27.4

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY



Honey Garlic Shrimp Stir-Fry Recipe by Tasty image

Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion

Provided by Robin Broadfoot

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

1 lb raw shrimp
1 ½ tablespoons garlic, minced
2 teaspoons ginger, minced
½ teaspoon crushed red pepper
1 tablespoon olive oil
⅓ cup honey
⅓ cup soy sauce
scallion, thinly sliced

Steps:

  • Place shrimp in a sealable bag or medium bowl.
  • In a small bowl or measuring cup, mix marinade ingredients.
  • Pour half of the marinade on the shrimp. Save the other half for later.
  • Let the shrimp marinate in the refrigerator for at least 15 minutes.
  • In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
  • Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
  • Serve the shrimp with sauce and garnish with green onion.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams

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Top Asked Questions

How do you make tamarind glaze?
Tamarind Glaze. How to Make It. In a medium heatproof bowl, blend the tamarind pulp with the boiling water to a paste. Pass the paste through a coarse strainer, pressing with a firm rubber spatula to remove the seeds and fibers.
How do you make tamarind curry?
2 Thai chiles (minced) 2 garlic cloves (minced) Salt Directions Instructions Checklist Step 1 In a medium heatproof bowl, blend the tamarind pulp with the boiling water to a paste. Pass the paste through a coarse strainer, pressing with a firm rubber spatula to remove the seeds and fibers. Stir in the honey, fish sauce, chiles and garlic.
How do you thicken tamarind chutney?
For a thicker tamarind chutney recipe, use less water. For thinner tamarind sauce or glaze, add more water. Otherwise, it's the same exact recipe. Want More Indian Recipes?
What can I do with tamarind sauce?
Here’s a really easy, tangy, spicy, sweet, and sour Tamarind sauce. Use as a glaze for grilled meats, or as a dipping sauce for everything from chicken wings to Indian fried pakoras. Five minutes in the microwave, and you’re done!

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