Comments | a_boleyn: H is for Honey (Tamarind-Glazed Honey Shrimp)

a_boleyn

H is for Honey (Tamarind-Glazed Honey Shrimp)

Dec 21, 2013 16:48

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 ( Read more... )

abc, rice, shrimp, seafood, recipe, fruit

Comments 10

spikesgirl58 December 21 2013, 23:07:21 UTC

So many great choices to use tamarind chutney with! Once again, I bow to your wow!

a_boleyn December 21 2013, 23:20:07 UTC

Thank you. I was going to make a chicken tamarind dish with bell peppers but decided to use up the bag of raw shrimp in my freezer.

anonymous December 22 2013, 19:11:09 UTC

Sounds very original. You have reminded me I need to buy shrimp. There's no Christmas without seafood! Also scallops maybe.... Sissi

a_boleyn December 22 2013, 19:42:26 UTC

Thank you. My mom didn't do much with seafood let alone for the holidays but I use any excuse to cook shrimp/seafood. I love scallops.

ext_870394 December 25 2013, 07:26:59 UTC

Love the flavor and smell of tamarind. These shrimp looks so delicious! Love the presentation too!

a_boleyn December 25 2013, 10:44:39 UTC

Very tasty dish and so simple.

ext_877277 January 2 2014, 23:17:04 UTC

So many people using tamarind, and I've still never had it :(. I can't possibly imagine what it's like so I can't comment at all on that aspect, but shrimp is good so I can say that at least that part sounds delicious! :D

a_boleyn January 2 2014, 23:40:09 UTC

There MUST be some in your area. The chutney is great as a dip for samosas as well.

ext_2283238 January 9 2014, 19:05:26 UTC

I cannot believe I missed this Maria, I feel awful. Thank you so much for the shout out and the link, it's so kind of you. I'm glad that post inspired this tasty looking dish, isn't that what blogging is about? I love the contrast of flavours that the tamarind is, so unique and different than anything here in North America. I cannot recall if you are a cilantro lover or hater, but this dish would go very nicely with a garnish of a few leaves, if not forget my comment please.
Thanks again, usually my reader lets me know when someone has linked to me with a ping back, but for some reason your post did not. I apologize for not seeing it sooner.
Eva http://kitcheninspirations.wordpress.com

a_boleyn January 9 2014, 20:06:59 UTC

I'm glad you had a chance to see the post eventually. I'm a cilantro hater but it may be time to try again as tastes DO change with time.