Cook, stirring frequently, until the cilantro has darkened and the onion is deep golden brown, 5 to 6 minutes.Īdd the tamarind and tomato paste and cook, stirring constantly, until slightly darkened, about 1 minute. Stir in 2 teaspoons salt and the butter, then add ½ cup of the cilantro. In the same pot over medium-low, add the onion and cook, stirring, until softened and lightly golden, 6 to 8 minutes. Repeat with the remaining shrimp set aside. Using a slotted spoon, transfer to a plate. Add half the shrimp in an even layer and cook without stirring until lightly golden on the bottom, about 45 seconds. In a large Dutch oven over medium-high, heat the oil until smoking. You should have about ⅓ cup of strained tamarind. Let stand for 10 minutes, then pour the mixture through a fine mesh strainer set over a bowl and press on the solids to extract as much liquid as possible discard the solids. Microwave on high until warm, about 1 minute, then whisk to combine. In a 2-cup glass measuring cup or small microwave-safe bowl, combine the tamarind paste and ½ cup of water. 3 tablespoons tamarind paste 2½ cups water 2 tablespoons grapeseed or other neutral oil 1½ pounds extra-large shrimp, peeled, deveined, tails removed and patted dry 1 medium yellow onion, chopped Kosher salt and ground black pepper 2 tablespoons salted butter 1 cup finely chopped cilantro leaves and tender stems, divided 3 tablespoons tomato paste 2 teaspoons ground coriander ¾ teaspoon ground turmeric
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