Grilled Shrimp with Tamarind Sauce

Grilled Shrimp with Tamarind Sauce Recipe from Kuwait

Region / culture: Kuwait | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Grilled shrimp with tamarind sauce is a delicious and flavorful dish that combines the smoky char of grilled shrimp with the tangy sweetness of tamarind sauce. This recipe is perfect for a summer barbecue or a special dinner party.

History

The combination of grilled shrimp and tamarind sauce is a popular dish in Southeast Asian cuisine, particularly in Thailand and Vietnam. Tamarind is a tropical fruit that is commonly used in Asian cooking for its tangy flavor. When paired with grilled shrimp, the sweet and sour notes of the tamarind sauce complement the smoky flavor of the shrimp perfectly.

Ingredients

1.5 lb (680 g) jumbo (8 to 12 per lb) shrimp
3 tsp sea salt dissolved in 1.5 cup water

Tamarind sauce

1 tbsp tamarind from a pliable block
0.33 cup water
1 tbsp peanut oil
1 tbsp chopped cleaned fresh cilantro roots and/or stems, pounded to a paste
1 tbsp minced garlic
1 tbsp sriracha or other Asian hot chile sauce
1.5 tbsp palm sugar, or to taste
1 tbsp Asian fish sauce (preferably Thai naam pla), or to taste

Garnish

2 fresh serrano or jalapeño chiles, seeded, halved lengthwise, and finely cut crosswise
fresh cilantro sprigs

How to prepare

Prepare the grill for cooking.
Soak the shrimp (still in shells) in salt water for 5 minutes, then rinse well in a colander.

Tamarind sauce

Place the tamarind in a bowl with water and rub with your fingers to dissolve the pulp.
Pour the mixture through a strainer into a bowl, pressing hard on the solids, and discard the solids.
Heat the oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook the cilantro paste and garlic, stirring, until fragrant.
Stir in the hot sauce, 3 tbsp of tamarind juice, palm sugar, and fish sauce.
Simmer until the mixture thickens to the consistency of a light syrup, about 3 minutes.

Grill shrimp

Snip the shells of the shrimp with scissors down the center of the back, from the wide end to the second-to-last tail section.
Butterfly the shrimp in their shells, making a deep incision along the length of the back where the shells are cut, and devein.
Grill the shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until the shells are pink and slightly charred and the shrimp are just cooked through, 3 to 4 minutes on each side. Alternatively, grill the shrimp in a hot well-seasoned ridged grill pan over moderate heat.
Spoon the tamarind sauce over the shrimp (still in shells) in a serving dish.

Variations

You can substitute the shrimp with chicken, pork, or tofu for a different twist on this dish.
Add diced pineapple or mango to the tamarind sauce for a tropical flavor.

Cooking Tips & Tricks

Make sure to butterfly the shrimp before grilling to ensure even cooking and to allow the flavors of the tamarind sauce to penetrate the shrimp.

- Soaking the shrimp in salt water before rinsing helps to remove any impurities and gives the shrimp a cleaner flavor.

- Be careful not to overcook the shrimp on the grill, as they can become tough and rubbery. Cook them just until they are pink and opaque.

- Adjust the sweetness and spiciness of the tamarind sauce to suit your taste preferences.

Serving Suggestions

Serve the grilled shrimp with tamarind sauce over a bed of steamed jasmine rice or with a side of grilled vegetables for a complete meal.

Cooking Techniques

Grilling the shrimp gives them a smoky flavor that pairs well with the tangy tamarind sauce. Alternatively, you can broil or pan-sear the shrimp.

Ingredient Substitutions

If you can't find tamarind paste, you can use lime juice or rice vinegar as a substitute.

- Substitute brown sugar or honey for palm sugar in the tamarind sauce.

Make Ahead Tips

You can prepare the tamarind sauce ahead of time and store it in the refrigerator for up to a week. Grill the shrimp just before serving.

Presentation Ideas

Serve the grilled shrimp with tamarind sauce on a platter garnished with fresh cilantro sprigs and sliced chilies for a colorful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as a Sauvignon Blanc or a Riesling, to complement the tangy tamarind sauce.

Storage and Reheating Instructions

Store any leftover grilled shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat until warmed through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

15g per serving

Fats

8g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin B12, iron, and magnesium.

Alergens

This recipe contains shellfish (shrimp) and peanuts (peanut oil). It may also contain soy (from the fish sauce).

Summary

This dish is a balanced meal that provides a good amount of protein, healthy fats, and carbohydrates. It is also rich in vitamins and minerals.

Summary

Grilled shrimp with tamarind sauce is a delicious and flavorful dish that is perfect for a summer barbecue or a special dinner party. The tangy sweetness of the tamarind sauce complements the smoky char of the grilled shrimp, creating a mouthwatering combination of flavors. Serve this dish with steamed rice or grilled vegetables for a complete meal that is sure to impress your guests.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little village in Thailand. We spent the morning walking through the bustling markets, sampling street food and picking out fresh ingredients for dinner that evening.

As we made our way through the crowded stalls, a sweet and tangy aroma caught my attention. I followed my nose to a small food stand where a young woman was grilling skewers of plump shrimp smothered in a rich, caramel-colored sauce. The scent alone was enough to make my mouth water, and I knew I had to try it.

Maria and I ordered a few skewers and found a shaded spot to sit and enjoy our meal. The first bite was a revelation – the shrimp were perfectly cooked, tender and juicy, with a slight char from the grill, and the sauce was a symphony of flavors: sweet, sour, and savory all at once. I couldn't get enough.

After we finished our meal, I made my way back to the food stand to speak with the woman who had prepared the dish. She introduced herself as Sanya and graciously shared the recipe with me, explaining each step in detail and even offering a few tips and tricks to ensure success.

Over the years, I have made this recipe countless times, tweaking it here and there to suit my tastes and experimenting with different ingredients to make it my own. But the basic elements – the succulent shrimp, the tangy tamarind sauce – have remained the same, a constant reminder of that fateful day in Thailand and the culinary adventure that followed.

To make Grilled Shrimp with Tamarind Sauce, you will need the following ingredients:

- 1 pound of large shrimp, peeled and deveined

- 1/4 cup of tamarind paste

- 1/4 cup of honey

- 2 tablespoons of soy sauce

- 1 tablespoon of fish sauce

- 1 tablespoon of rice vinegar

- 2 cloves of garlic, minced

- 1 teaspoon of grated ginger

- 1/2 teaspoon of red pepper flakes

- Salt and pepper, to taste

- Fresh cilantro, for garnish

To prepare the dish, start by soaking wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. In a small bowl, whisk together the tamarind paste, honey, soy sauce, fish sauce, rice vinegar, garlic, ginger, red pepper flakes, salt, and pepper until well combined. Set aside.

Thread the shrimp onto the skewers, making sure not to overcrowd them. Brush the shrimp with the tamarind sauce, reserving some for basting while grilling. Preheat the grill to medium-high heat and grease the grates with oil to prevent sticking.

Place the shrimp skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Baste the shrimp with the remaining tamarind sauce as they cook, ensuring they are evenly coated and caramelized.

Once the shrimp are cooked through, remove them from the grill and place them on a serving platter. Garnish with fresh cilantro and serve hot, alongside steamed rice or a crisp salad.

I hope you enjoy this recipe as much as I have. It holds a special place in my heart, a reminder of the friendships formed and the flavors discovered on my culinary journey. Bon appétit!