H is for Honey (Tamarind-Glazed Honey Shrimp)
As usual, this post is an afterthought.
My original idea was "H is for Ham" but I would have had to wait til after Christmas to write it up, so, instead, I used Eva Taylor's post for a tamarind chutney as my inspiration. Coincidentally, her blog is CALLED "Kitchen Inspirations".
The raw shrimp came from my freezer (duh!) and the tamarind-date chutney from a jar in my refrigerator. For a change, I did not make ANY changes to the original recipe. That's because I was saving my energy for the post that will follow this. :) By the way, if you're making this during bbq weather, thread the marinated shrimp onto bamboo skewers and grill them. I was forced to do a stir fry as it's December and pouring rain outside.
Once you've marinated the shrimp, cooking them takes less than 5 minutes.
ETA: The picture below is of a half batch of the recipe which serves 3-4 people.
Tamarind-Glazed Honey Shrimp - serves 6 to 8
from Modern Spice, August 2009
2 tablespoons fresh lemon juice
2 tablespoons prepared tamarind-date chutney
2 tablespoons honey
2 teaspoons grated fresh ginger
1 teaspoon red chili flakes (optional)
1 teaspoon coriander seeds, crushed
1/2 teaspoon salt
2 pounds shrimp, peeled and deveined
3 tablespoons vegetable oil
In a large bowl, combine the lemon juice, chutney, honey, ginger, chili 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 over 4 cups of your favourite cooked rice.
In case you don't have a jar of tamarind-date chutney in your pantry or refrigerator, this recipe is easy and tasty.
Tamarind-Date Chutney - makes 2 cups
8-10 large dates, pits removed
3/4 cup jaggery (Indian unrefined sugar) or 3/4 cup dark brown sugar
1 1/2 cups water
4 tablespoons tamarind paste
1/4 teaspoon hot chili powder
1/2 teaspoon ground ginger
1 teaspoon ground garam masala
3/4 teaspoon salt
Place the sugar, dates and water in a saucepan over medium heat. Bring to a boil and simmer for about 7-8 minutes, until the dates are very soft.
Stir in the tamarind paste.
Very carefully, pour the ingredients into a blender, clamp the lid down tight and blend until smooth (or blend in the pot with an immersion/stick blender).
Return the mixture to the pot and boil until thick enough to thinly coat the back of a spoon (the chutney will thicken more as it cools). Stir in the spices and salt.
Taste for seasoning: the chutney should be equal parts sweet, salty and sour. Add more tamarind, sugar or salt if any of these needs a boost.
Store in a covered container in the refrigerator.
My original idea was "H is for Ham" but I would have had to wait til after Christmas to write it up, so, instead, I used Eva Taylor's post for a tamarind chutney as my inspiration. Coincidentally, her blog is CALLED "Kitchen Inspirations".
The raw shrimp came from my freezer (duh!) and the tamarind-date chutney from a jar in my refrigerator. For a change, I did not make ANY changes to the original recipe. That's because I was saving my energy for the post that will follow this. :) By the way, if you're making this during bbq weather, thread the marinated shrimp onto bamboo skewers and grill them. I was forced to do a stir fry as it's December and pouring rain outside.
Once you've marinated the shrimp, cooking them takes less than 5 minutes.
ETA: The picture below is of a half batch of the recipe which serves 3-4 people.
Tamarind-Glazed Honey Shrimp - serves 6 to 8
from Modern Spice, August 2009
2 tablespoons fresh lemon juice
2 tablespoons prepared tamarind-date chutney
2 tablespoons honey
2 teaspoons grated fresh ginger
1 teaspoon red chili flakes (optional)
1 teaspoon coriander seeds, crushed
1/2 teaspoon salt
2 pounds shrimp, peeled and deveined
3 tablespoons vegetable oil
In a large bowl, combine the lemon juice, chutney, honey, ginger, chili 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 over 4 cups of your favourite cooked rice.
In case you don't have a jar of tamarind-date chutney in your pantry or refrigerator, this recipe is easy and tasty.
Tamarind-Date Chutney - makes 2 cups
8-10 large dates, pits removed
3/4 cup jaggery (Indian unrefined sugar) or 3/4 cup dark brown sugar
1 1/2 cups water
4 tablespoons tamarind paste
1/4 teaspoon hot chili powder
1/2 teaspoon ground ginger
1 teaspoon ground garam masala
3/4 teaspoon salt
Place the sugar, dates and water in a saucepan over medium heat. Bring to a boil and simmer for about 7-8 minutes, until the dates are very soft.
Stir in the tamarind paste.
Very carefully, pour the ingredients into a blender, clamp the lid down tight and blend until smooth (or blend in the pot with an immersion/stick blender).
Return the mixture to the pot and boil until thick enough to thinly coat the back of a spoon (the chutney will thicken more as it cools). Stir in the spices and salt.
Taste for seasoning: the chutney should be equal parts sweet, salty and sour. Add more tamarind, sugar or salt if any of these needs a boost.
Store in a covered container in the refrigerator.