Ingredients Edit

Tamarind sauce Edit

Garnish Edit

Directions Edit

  1. Prepare grill for cooking.
  2. Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.

Tamarind sauce Edit

  1. Place tamarind in a bowl with water and rub with your fingers to dissolve pulp.
  2. Pour through a strainer into a bowl, pressing hard on solids, and discard solids.
  3. Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant.
  4. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce.
  5. Simmer until thickened to consistency of light syrup, about 3 minutes.

Grill shrimp Edit

  1. Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section.
  2. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
  3. Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side (alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat)
  4. Spoon tamarind sauce over shrimp (still in shells) in a serving dish.
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