Shrimp With Herbs and Tamarind

This dish is super tasty. It's my favorite shrimp dish. I have made it with uncooked shrimp and pre-cooked shrimp purchased from the store. I have also made it with the tails on and with the tails off. It's a preference on how you want to make it. This recipe can also be found at gardengirlrecipes.com.

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Ingredients:

tamarind sauce:

2 tbsp olive oil

½ cup chopped fresh spring onions

6 cloves garlic, peeled and sliced

3 cups fresh chopped cilantro

1 cup fresh chopped parsley

1 tbsp dried fenugreek

1 tsp salt

½ tsp ground pepper

½ tsp turmeric

1 tsp ground coriander

½ tsp red pepper flakes

1 tbsp flour

2 tbsp tamarind paste

1 tsp grape molasses or brown sugar

2 cups fish stock or water

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dusting:

1 tbsp flour

½ tsp red pepper flakes

½ tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp cinnamon

1/4 tsp ground cloves

1 tsp salt

½ tsp ground pepper

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shrimp:

1 tbsp olive oil

1-2 tablespoons butter

1½-2 pounds shrimp

Heat 2 tablespoons oil in a pan and sauté the scallions and garlic over medium heat until translucent.

Add the cilantro, parsley, and fenugreek, and sauté for 2 minutes.

Add the salt, pepper, turmeric, ground coriander, red pepper flakes, and flour, and sauté for 1 minute.

Add the tamarind paste, grape molasses or brown sugar, and fish stock or water. Stir well and bring to a boil. Then reduce the heat to low, cover, and simmer for 20 minutes.

In a small bowl, mix all the dusting ingredients.

Dust all sides of the shrimps and set aside.

Just before serving, heat the butter in a large skillet and cook the shrimp on both sides.

Add the shrimp to the tamarind sauce and mix. Serve over basmati rice.