Stir-fried shrimp with coconut and cashews in a sweet tamarind sauce (Camarones al tamarindo) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 284) by Rick Martinez

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Notes about this recipe

  • innerharbors on September 12, 2024

    Loved it. Had to strain the tamarind salsa to remove some chunky bits, and ended up adding about a quarter cup more water than called for. Toned down the sambal olek... Otherwise delish, and will definitely make this again.

  • DFarnham on May 30, 2022

    Served this as an appetizer for a group. Interesting. Followed recipe as written. Not spicy considering the jalepeno count. It looked NOTHING like the book pic. I used tamarind concentrate--maybe this was wrong! Everyone wasn't quite sure what to make of it at first, but then dove in for seconds. I would recommend that you add the tamarind mixture to taste---I felt it was almost too much and would add less in the future.

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