Tamarind-Glazed Honey Shrimp

Manami's Note:

Another Monica Bhide recipe! We had the shrimp late last night and I woke up this morning wishing I had some more, they were so delicious! ;) I suggest that you make double the quantity and keep them ready to serve!!! We made these for the seafood and protein lovers! Monica Bhide's newest cookbook is Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009). There is a 2 hr marinating time for which I didn't allow.

• Total Time: 25 mins
• Prep Time: 20 mins
• Cook Time: 5 mins

Ingredients:

Servings: 8

• 2 tablespoons fresh lemon juice
• 2 tablespoons prepared tamarind-date chutney
• 2 tablespoons honey
• 2 teaspoons grated fresh ginger
• 1 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon coriander seed , crushed
• ½ teaspoon salt
• 2 lbs shrimp , peeled and deveined (medium to large)
• 3 tablespoons vegetable oil

Directions:

1. In a large bowl, combine the lemon juice, chutney, honey, ginger, red pepper flakes (if using), coriander, and salt;. mix well.
2. Add the shrimp and toss well to coat; cover and refrigerate for 2 hours.
3. About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat.
4. Just before the oil starts smoking, add the shrimp and marinade to the pan.
5. Sauté for 1 to 2 minutes or until the shrimp are pink and no longer translucent.
6. Transfer to a serving bowl and pour any liquid from the pan over the shrimp.
7. Serve warm with basmatti rice with chives.

Reviews

[tracytrebilcox]

This was wonderful; light but filling. The longest part was just waiting for the shrimp to marinade. Next time, it'll be perfect for a mid-week meal because it didn't take much time to actually cook since I used the pre-cooked, tails-off shrimp. The true test of how good it was is that there is nothing left to put in the fridge.