Shrimp with tamarind and cilantro from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 69) by Christopher Kimball

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Notes about this recipe

  • foodgloriousfood on June 15, 2024

    We liked this. I had tamarind concentrate in a jar so didn’t have to do the soaking and removing the seeds step. That also added a flavor boost too as when I have used the tamarind pods in the past the resulting liquid was much thinner with less oomph than the concentrate (24 Mantra brand) we agreed that I would make it again. We did add more cilantro and served it with a cilantro rice. I only had 1lb shrimp so there was extra sauce. I simmered it down to reduce longer than the recipe called for before adding the shrimp back in.

  • ripleypickles on April 29, 2022

    Had to add coconut milk to give it flavor, wouldn't make again

  • clkandel on October 03, 2020

    Served this over Savory Rice Cakes , but it would be good over any rice!

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