Tamarind Rum Glazed Shrimp Martini 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.

TAMARIND GLAZED SHRIMP SALAD

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.;

TAMARIND-GLAZED HONEY SHRIMP

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.

SPICY TAMARIND SHRIMP

Steps:

• Place tamarind in metal bowl; add enough boiling water to cover. Let stand 15 minutes to soften. Drain. Press pulp through sieve, reserving 3 tablespoons strained pulp.
• Using scissors, cut shell of each shrimp all the way to tail end, exposing vein. Remove vein. Loosen shrimp shells but do not remove.
• Mix shallots and garlic in small bowl; set aside 1 tablespoon shallot mixture. Tuck remaining shallot mixture under shrimp shells.
• Mix 3 tablespoons tamarind, broth, fish sauce, wine, and sugar in small bowl. Heat oil in heavy large skillet over high heat. Add reserved 1 tablespoon shallot mixture and onion wedges and sauté 1 minute. Add shrimp and sauté 1 minute. Add tamarind mixture and sauté until shrimp are opaque in center and sauce coats shrimp thickly, about 3 minutes longer. Mix in green onions and chile. Transfer to platter. Sprinkle with cilantro and serve.
• *Available at Asian markets.

GRILLED SHRIMP WITH TAMARIND SAUCE

Steps:

• Prepare grill for cooking.
• Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
• Make sauce:
• Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids.
• Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes.
• Grill shrimp:
• Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
• Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
• Spoon tamarind sauce over shrimp (still in shells) in a serving dish.

RUM-GLAZED SHRIMP AND MANGO

Steps:

• Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.
• Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.
• Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.
• In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat.
• To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.

TAMARIND MARTINIS

Steps:

• Combine the tamarind and 4 cups water in a medium-size heavy saucepan set over medium-high heat, and bring to a boil. Boil, uncovered, until the tamarind is very soft, 10 to 15 minutes.
• Carefully pour the water into a container and set it aside. Using a potato masher, mash the tamarind in the saucepan (the seeds are still in there). Return the reserved tamarind water to the saucepan and mix it into the mashed pulp. Then strain the mixture into a pitcher, pressing on the solids to extract as much liquid as possible. (Discard the solids.) Stir in 3 cups fresh water (the mixture should be fairly concentrated). Add the sugar and stir until it is dissolved. (The tamarind water can be made 2 days ahead and refrigerated.)
• Put the chile-lime powder on a small plate. Using the lime wedge, moisten the rims of 6 martini glasses. Invert the martini glasses into the powder on the plate to coat the rims. Turn the glasses right side up and put 1 salted plum in each glass. Set aside.
• For each serving, combine 3/4 cup tamarind water and 1/4 cup vodka in a cocktail shaker with ice. Shake vigorously. Strain into a prepared martini glass and serve. (Alternatively, you can mix all the tamarind water, all the vodka, and some ice in a large pitcher and just pour the mixture into each martini glass for a faster preparation.)

PRAWNS (SHRIMP) IN TAMARIND SAUCE

Steps:

• Heat oil in wok until smoking then add onion and chili and stir fry for 30 seconds.
• Add prawns and garlic, stir fry until prawns are just starting to colour, around 2 minutes.
• Add tamarind water, palm sugar and fish sauce and stir fry until the prawns are cooked and the sauce has slightly thickened, around 3 minutes Transfer to a serving plate and garnish with the spring onion and coriander leaves.
• Serve with Jasmine rice.

TAMARIND RUM GLAZED SHRIMP MARTINI

Steps:

• Mix the olive oil, parsley, thyme, salt and pepper in a medium bowl. Add the shrimp and toss to coat. Let stand 30 minutes.
• Add peeled boniato to cold water and cook until just tender. Drain and mash with heavy cream, butter, salt, and Parmesan cheese. Reserve for later and keep warm.
• Combine the rum, tamarind, brown sugar, sweet chili sauce, ginger, and scotch bonnet pepper in a large saucepan and simmer on medium low heat for 15 minutes.
• Mix cornstarch with the water until smooth and add to the sauce. Cook for another 5 minutes.
• In saute pan, heat olive oil on medium heat and add shrimp. Cook for about 1 minute on each side or to when shrimp turns pink.
• Add 1/4 of the rum sauce to the pan with shrimp and toss; cook for about 30 seconds. Remove from heat.
• Saute vegetables in olive oil and allow them to be crisp, but tender.
• To serve, pipe 2 to 3 ounces of the boniato mash in a martini glass, then arrange 4 shrimp around the rim of the glass with the tail out. Pile some of the sauted vegetables on top of the mash like a nest, then drizzle some of the sauce over. Garnish with a sprig of parsley.