Shrimp and Avocado in Tamarind Sauce

Ingredients

  • 1/4 cup vegetable oil
  • 1 large shallot, thinly sliced and separated into rings
  • 1/4 cup tamarind pulp (from a pliable block)
  • 1/2 cup boiling-hot water
  • 2 tablespoons sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Asian fish sauce
  • 3 tablespoons fresh lime juice
  • 2 firm-ripe California avocados
  • 1 tablespoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 2 (1 1/2- to 2-inch-long) fresh Thai chiles or 1 serrano, stemmed and minced (including seeds)
  • 1/4 teaspoon salt
  • 1 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
  • 1/3 cup roasted salted peanuts, chopped

    • Accompaniment: jasmine rice
    • Garnish: fresh cilantro sprigs

    Description

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