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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 6 |
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COOKING TIME INCLUDES MARINATING TIME! After looking at a lot of similar recipes, I combined all my favorite flavors into one sweet glaze. The recipe was developed for shrimp, but it can be used on boneless chicken or tofu for a vegetarian option. Ingredients:
3 tablespoons tamarind paste |
1/4 cup honey |
1/4 cup soy sauce |
1 tablespoon rice vinegar, unseasoned |
1 tablespoon ginger juice or 2 teaspoons fresh ginger, minced |
1 tablespoon garlic, finely minced |
1/2 teaspoon crushed red pepper flakes |
1 tablespoon cornstarch |
sesame oil |
12 jumbo shrimp, peeled and deveined |
Directions:
1. Combine first 7 ingredients in a non-reactive bowl, mix well.
2. Add cornstarch and whisk until no lumps remain.
3. Add shrimp to mixture and marinate for one hour.
4. In a non-stick pan, add a bit of sesame oil, just enough to coat lightly, and heat.
5. Add shrimp and cook for three minutes until shrimp is just done, but not overcooked.
6. Serve immediately over basmati rice, pouring sauce over shrimp.
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