Best Shrimp And Chayote In A Coconut Tamarind Sauce Recipes

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COCONUT SHRIMP WITH TAMARIND GINGER SAUCE



Coconut Shrimp with Tamarind Ginger Sauce image

Categories     Ginger     Appetizer     Fry     Cocktail Party     Coconut     Shrimp     Summer     Tamarind     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 hors d'oeuvre servings

Number Of Ingredients 20

For sauce
1 teaspoon tamarind concentrate*
1 1/2 tablespoons fresh lime juice
2/3 cup mayonnaise
1 1/2 tablespoons mild honey
2 teaspoons Dijon mustard
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt
For shrimp
4 cups sweetened flaked coconut (10 ounces)
1 cup all-purpose flour
3/4 cup beer (not dark)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne
1 large egg
6 cups vegetable oil
48 medium shrimp (1 1/2 pound), peeled, leaving tail and first segment of shell intact, and, if desired, deveined
Special Equipment
a deep-fat thermometer

Steps:

  • Make sauce:
  • Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
  • Prepare shrimp:
  • Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
  • Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
  • Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
  • While oil is heating, coat shrimp:
  • Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
  • Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
  • Serve shrimp with sauce.
  • Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).

COCONUT SHRIMP WITH TAMARIND GINGER SAUCE



Coconut Shrimp With Tamarind Ginger Sauce image

a yummy caribbean coconut shrim with a special tamarind sauce. It says concentrate, but tamarind paste works fine, can be found in caribbean or asian markets.

Provided by MarraMamba

Categories     Caribbean

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

1 teaspoon tamarind paste
1 1/2 tablespoons fresh lime juice
2/3 cup mayonnaise
1 1/2 tablespoons mild honey
2 teaspoons Dijon mustard
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt
4 cups sweetened flaked coconut (10 ounces)
1 cup all-purpose flour
3/4 cup beer (not dark)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne
1 large egg
6 cups vegetable oil
48 medium shrimp, peeled, leaving tail and first segment of shell intact, and, if desired, deveined (1 1/2 pound)

Steps:

  • Make sauce:.
  • Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
  • Prepare shrimp:.
  • Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
  • Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
  • Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
  • While oil is heating, coat shrimp:.
  • Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
  • Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
  • Serve shrimp with sauce.

TAMARIND SHRIMP WITH COCONUT MILK



Tamarind Shrimp With Coconut Milk image

Raghavan Iyer has dedicated his life to helping people learn to cook Indian food. He dissects the four main culinary regions of the country into manageable bites, and develops recipes that are simple to make but have complex flavors. In this recipe for puli jingha, he marries shrimp and coconut milk spiked with sambhar masala, a spice blend common in southern Indian kitchens. Nearly every household has its own version, and you can make the one he grew up with quite easily. Serve this curry over lime-scented rice or yellow split peas.

Provided by Kim Severson

Categories     curries, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 teaspoons sambhar masala or garam masala
1 teaspoon coarse sea or kosher salt
1 teaspoon tamarind paste or concentrate
1 pound large shrimp (21 to 25 per pound), preferably live-caught in U.S., peeled and deveined but tails left on
2 tablespoons coconut oil or vegetable oil
1/2 cup unsweetened coconut milk
12 medium-size to large fresh curry leaves
2 tablespoons finely chopped fresh cilantro leaves and tender stems

Steps:

  • Combine masala, salt and tamarind paste in a medium bowl. Add shrimp and toss them with the mixture. Cover and refrigerate for 30 minutes, or up to 2 hours. Do not overmarinate, as the acidic tamarind will make the shrimp rubbery after 2 hours' contact.
  • Heat oil in a medium skillet over medium-high. Add shrimp in a single layer. Reserve any excess marinade. Sear the shrimp for 30 seconds to 1 minute per side.
  • Pour coconut milk and any residual marinade over shrimp, add curry leaves and stir once or twice. Cook curry uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and the sauce is slightly thick, about 3 minutes. Sprinkle with cilantro and serve immediately.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 648 milligrams, Sugar 0 grams, TransFat 0 grams

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