Tamarind Shrimp Kebabs
If you can't find tamarind, substitute equal parts lime juice and brown sugar.
INGREDIENTS | SERVES 4
2 tablespoons tamarind paste
½ cup chicken or vegetable broth
2 tablespoons rice wine or dry sherry
1½ tablespoons brown sugar
½ teaspoon salt
4 garlic cloves, minced
1 small yellow onion, minced
1 jalapeño, minced
1 pound of shell-on shrimp (31–40
count), deveined
1 teaspoon peanut oil
2 scallions, chopped
¼ cup cilantro, chopped
Combine the tamarind paste and broth in a bowl. Let it sit for several minutes and then mash the paste until it has dissolved. Add the wine, sugar, and salt, stirring to combine.
Trim wooden skewers to fit your pan. Combine the garlic, onion, and jalapeño, and rub on the cut side of the shrimp. Thread the shrimp onto skewers so they're barely touching. Place the skewers in a large dish and lay flat. Pour the marinade over the shrimp, cover, and place in the refrigerator for 30–60 minutes.
Place the grill pan over medium-high heat and brush the ridges with the peanut oil. Remove the skewers from the marinade and place one layer on the pan. Cook for 3–4 minutes on each side. Once they're pink on both sides, place on a serving platter.
Sprinkle the scallion and cilantro over the platter for serving. If you want to serve the leftover marinade as a dipping sauce, pour the liquid into a small skillet and bring to a boil and cook for 2–3 minutes. Serve alongside the shrimp.
Tamarind
Tamarind is a fruit that grows in a pod and is common in Southeast Asia, parts of Africa, and Mexico. Its distinct flavor is usually found in paste form. A tablespoon or two can be added to almost any sauce or marinade to add a lot of flavor. It tends to be a bit on the salty side, so taste your dishes before salting them.
