Tamarind grows in tropical climates around the world and can be used in recipes like Tamarind Shrimp. The tamarind tree is indigenous to Africa and Asia. It is a sweet and sour fruit that grows in pods and it is used predominantly in India, African and Mexican cooking. It has a strong citrus like flavor that adds a real zip and beautiful deep caramel color to many recipes. It can be used to flavor curry’s, chutney, and stews and sodas such as agua de tamarindo and cocktails.
Tamarind is sweet and savory. The texture is something like a date or a fig. I buy the tamarind concentrate or paste. It can also be purchased as a block and the pulp can be used to create a paste. The paste or concentrate does not have any pulp and is ready to use in any recipe.
I sautéed these tamarind shrimp with red and orange bell pepper strips, onions, garlic and ginger. I added a Serrano pepper for a little heat. You could also use jalapeños or red pepper flakes if that is easier. Toast the coriander seeds to maximize the flavors before you grind them. Turmeric adds a beautiful golden hue and earthy tones to the tamarind shrimp mixture.
You will want to simmer the mixture after you add all of the herbs and spices and tamarind. This will allow the flavors to meld and create a rich sweet and savory exotic taste.
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