Prawns Shrimp In Tamarind Sauce Recipes

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CREAMY GARLIC PRAWNS (SHRIMP)



Creamy Garlic Prawns (Shrimp) image

Recipe video above. Creamy Garlic Prawns are your favourite garlic prawns ... PLUS a creamy garlic sauce! A few simple tricks give a leg-up to the sauce for a result that's a cut above your basic recipes: deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump, sweet prawns demand the BEST sauce!

Provided by Nagi

Categories     Mains     Starters

Number Of Ingredients 13

500g / 1lb peeled prawns/shrimp (, large/jumbo best (Note 1))
1 garlic cloves (, finely minced)
1 tbsp olive oil
1/2 tsp black pepper
1/2 tsp salt
15g / 1 tbsp unsalted butter
2 garlic clove (, finely minced)
15g / 1 tbsp unsalted butter
1/4 cup dry white wine ((or more chicken stock) (Note 2))
1/2 cup chicken or vegetable stock/broth (, low sodium)
1 cup heavy/thickened cream
1/2 cup parmesan (, finely grated (grate your own, Note 3))
2 tbsp parsley (, finely chopped)

Steps:

  • Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
  • Stir through salt just prior to cooking.
  • Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
  • Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
  • Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
  • Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.
  • Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
  • Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
  • Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
  • Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!

Nutrition Facts : Calories 490 kcal, Carbohydrate 4 g, Protein 32 g, Fat 37 g, SaturatedFat 21 g, Cholesterol 423 mg, Sodium 1499 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED SHRIMP WITH TAMARIND SAUCE



Grilled Shrimp with Tamarind Sauce image

Categories     Shrimp     Summer     Grill/Barbecue     Tamarind     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 12

1 1/2 lb jumbo (8 to 12 per lb) shrimp
3 teaspoons sea salt dissolved in 11/2 cups water
For tamarind sauce
1 tablespoon tamarind from a pliable block
1/3 cup water
1 tablespoon peanut oil
1 tablespoon chopped cleaned fresh cilantro roots and/or stems, pounded to a paste
1 tablespoon minced garlic
1 tablespoon Sriracha or other Asian hot chile sauce
1 1/2 tablespoons palm sugar, or to taste
1 tablespoon Asian fish sauce (preferably Thai naam pla), or to taste
Garnish: 2 fresh serrano or jalapeño chiles, seeded, halved lengthwise, and finely julienned crosswise; and fresh cilantro sprigs

Steps:

  • Prepare grill for cooking.
  • Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
  • Make sauce:
  • Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids.
  • Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes.
  • Grill shrimp:
  • Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
  • Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
  • Spoon tamarind sauce over shrimp (still in shells) in a serving dish.

PRAWNS (SHRIMP) IN TAMARIND SAUCE



Prawns (Shrimp) in Tamarind Sauce image

Make and share this Prawns (Shrimp) in Tamarind Sauce recipe from Food.com.

Provided by Latchy

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons canola oil
1 onion, sliced very fine
2 red chilies, seeded and sliced very fine
20 green king prawns, peeled and deveined with tail intact, can leave head on to if you wish (shrimp)
2 tablespoons finely chopped garlic
1/4 cup tamarind juice
2 tablespoons palm sugar
2 tablespoons fish sauce
2 spring onions, sliced (green onion)
fresh coriander leaves, to garnish

Steps:

  • Heat oil in wok until smoking then add onion and chili and stir fry for 30 seconds.
  • Add prawns and garlic, stir fry until prawns are just starting to colour, around 2 minutes.
  • Add tamarind water, palm sugar and fish sauce and stir fry until the prawns are cooked and the sauce has slightly thickened, around 3 minutes Transfer to a serving plate and garnish with the spring onion and coriander leaves.
  • Serve with Jasmine rice.

TAMARIND PRAWN CURRY



Tamarind prawn curry image

Our tamarind prawn curry will quickly become a family favourite. It's quick, healthy and low in fat and calories

Provided by Anna Glover

Categories     Dinner

Time 20m

Number Of Ingredients 13

1 tbsp vegetable oil
1 onion, chopped
1 red chilli, finely chopped
2 garlic cloves, crushed
1 tbsp grated ginger
1 tsp turmeric
1 tsp cumin seeds
1 tsp ground coriander
400g can cherry tomatoes
1-2 tbsp tamarind paste (see tip, below)
250g raw king prawns
250g cooked basmati rice
handful of coriander leaves, to serve

Steps:

  • Heat the oil in a frying pan over a medium heat and cook the onion for 5-8 mins until light golden. Stir in the chilli, garlic and ginger, and fry for another minute before adding the spices. Tip in the cherry tomatoes, swirl the can out with a splash of water and stir that into the pan as well.
  • Simmer for 5 mins until the tomatoes burst and the sauce thickens. Stir in the tamarind and prawns, and simmer for 2-3 mins until the prawns are cooked. Serve the curry on top of the rice, with the coriander scattered over.

Nutrition Facts : Calories 403 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.4 milligram of sodium

SPICY TAMARIND SHRIMP



Spicy Tamarind Shrimp image

Provided by Mai Pham

Categories     Onion     Appetizer     Sauté     Shrimp     Jalapeño     Shallot     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

1 3-inch block tamarind with seeds,* cut into 4 pieces
12 uncooked large shrimp
1/3 cup chopped shallots
4 garlic cloves, minced
1/4 cup chicken broth or water
2 1/2 tablespoons fish sauce (nam pla or nuoc nam)*
2 tablespoons Chinese rice wine or dry Sherry
1 1/2 tablespoons (packed) light brown sugar
3 tablespoons vegetable oil
1/2 small onion, cut into thin wedges
2 green onions, cut into 2-inch lengths
1 jalapeño chile, cut into thin rings
Chopped fresh cilantro

Steps:

  • Place tamarind in metal bowl; add enough boiling water to cover. Let stand 15 minutes to soften. Drain. Press pulp through sieve, reserving 3 tablespoons strained pulp.
  • Using scissors, cut shell of each shrimp all the way to tail end, exposing vein. Remove vein. Loosen shrimp shells but do not remove.
  • Mix shallots and garlic in small bowl; set aside 1 tablespoon shallot mixture. Tuck remaining shallot mixture under shrimp shells.
  • Mix 3 tablespoons tamarind, broth, fish sauce, wine, and sugar in small bowl. Heat oil in heavy large skillet over high heat. Add reserved 1 tablespoon shallot mixture and onion wedges and sauté 1 minute. Add shrimp and sauté 1 minute. Add tamarind mixture and sauté until shrimp are opaque in center and sauce coats shrimp thickly, about 3 minutes longer. Mix in green onions and chile. Transfer to platter. Sprinkle with cilantro and serve.
  • *Available at Asian markets.

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  • First, make the tamarind water by covering the pulp with 250ml boiling water. When it is cool, mix well with your hands to create a thick liquid. Push this through a fine sieve to remove any solids.
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  • Meanwhile, shell the prawns. Pull the heads off, then crack the bodies between the legs. Peel off the shell, leaving the tail intact. Butterfly them if you want to (see Know-how).
  • Heat 2cm groundnut oil in a small saucepan. Once shimmering, drop in the sliced garlic. It should sizzle immediately – try with one piece first to check the heat. Cook the garlic for 2-3 minutes until lightly golden, then quickly remove from the oil with a slotted spoon and drain on kitchen paper. The garlic will crisp as it cools and will have a slight bitterness to it. Don’t let it get otoo dark or it will taste very bitter.
  • Heat a frying pan or wok with the 2 tbsp oil over a medium heat. Once warm, add the crushed garlic, the ginger and chilli, then fry for 2 minutes or until fragrant. Add the tamarind, fish sauce and palm sugar, then cook for a minute or so. Add the prawns to the pan, toss them in the sauce, turn up the heat and cook for 2 minutes on each side or until pink all over and opaque in the centre.


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  • For the tamarind sauce, combine all of the ingredients together in a small saucepan. Cook, stirring, over medium heat, for 3to 4minutes or until the mixture starts to become sticky. Remove the pan from the heat and set aside.
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  • Deep-fry the shrimp for 2to 3minutes, or until cooked. Remove with a slotted spoon or spider, and drain on the paper towels.
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Calories 44 per serving
  • Place Tamarind Pulp (1 tablespoon) in a small bowl and add Water (1/4 cup). Allow to soak for 15 minutes, then use a spoon to stir the mixture.
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  • Heat Cooking Oil (2 tablespoon) in a wok over medium-high heat. Just as the wok starts to smoke a little, add the shrimp to the wok in one single layer. Leave the shrimp untouched for about 30 seconds to allow the shrimp to char slightly, then use a wok spatula to flip the shrimp to cook the other side. Stir-fry to ensure even cooking.
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Make and share this Prawns (Shrimp) in Tamarind Sauce recipe from Food.com. Provided by Latchy. Categories One Dish Meal. Time 23m. Yield 4 serving(s) Number Of Ingredients 10. Ingredients ; 2 tablespoons canola oil: 1 onion, sliced very fine: 2 red chilies, seeded and sliced very … From tfrecipes.com. See details. GRILLED SHRIMP WITH TAMARIND SAUCE …
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SHRIMP WITH TAMARIND SAUCE RECIPES
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