Shrimp in Tamarind Sauce

As the light fades, the patio becomes a gathering place. Drinks are mixed,  we nosh a little ,the table is laid and we dine with the fireflies. My sister's visit has culminated in a flurry of cooking. Cornbread is requested. Garden beefsteak tomatoes, basil and buffallo mozzerella is our salad.  Shrimp with a tamarind sauce rounds off the meal.

I make a sauce with tamarind, sugar, sambal olek, star anise and fish sauce. Sliced onions, chiles, garlic and cashews are stir fried till light brown. Shrimp get a quick saute in the pan. The tamarind sauce is poured in. A quick stir and we eat sumptuously in the fading light of day.

SHRIMP WITH TAMARIND SAUCE

Serves 4

1 pound Shrimp, shelled and deveined

1/2 teaspoon Chile Powder

1 teaspoon Paprika

1 teaspoon Garlic Powder

2 tablespoons Canola Oil

1 large white Onion

5-6 Garlic cloves, minced

3-4 Green Chiles, sliced

1/2 cup unsalted Cashews

1 cup thick Tamarind water 

1/2 cup Brown Sugar  

1/2 cup Fish Sauce

2-3 tablespoons Sambal Olek

1 Star Anise

1/2 cup Water

Cilantro

Marinate shrimp in chile powder, paprika and garlic powder for 5 minutes. 

Heat tamarind water, sugar, fish sauce, samabal olek star anise and water in a saucepan. Cook on medium heat for 5 minutes.

Heat oil in a nonstick saucepan.

Drop onion, cashews, garlic and green chiles in hot oil and saute till light brown. 

Push veggies to the outer rim, add a teaspoon more of oil and drop the shrimp in the center of the pan. 

Cook shrimp on high for 2 minutes each side. 

Pour tamarind sauce into the pan. Stir to coat.

Garnish with cilantro and serve with rice or 
tortillas. 

The sauce has a mouthful of zing and a forkful of zest! Happiness on a plate!

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