Creole Shrimp Tamarindo





I had never cooked Creole food or knew much about it but when I saw 'Creole Cooking' by Sue Mullin on the book shelf, I had to have it!

I tried this Shrimp Tamarindo recipe the other night. It had intrigued me as it is a very similar dish to an Iranian one - as they are both spicy, use seafood and tamerind!
I found this recipe super quick and easy and really tasty and it made a nice change to what I normally eat here in London on an autumn/winter night.

Ingredients:


2 tablespoons butter
2 tablespoons minced onion
1 clove garlic (I put about 4!)
1 green bell pepper, cored, seeded and chopped
2 tablespoons tomato paste (I put just over 3)
1/4 cup sherry
1 bay leaf
1/2 cup *tamarind juice
 2tablespoons honey
1/4 tsp ground allspice
1/4 tsp salt
1/8 tsp *hot pepper sauce and taste to add more
1 lb medium shrimp, shelled & deveined ( I fancied fish that night so added sea bass as well as prawns)
1 tsp fresh lime or lemon juice (I used lime juice)







*Hot Hot Hot Pepper Sauce (makes approx 2 cups)
by Sue Mullin
1 cup vinegar
6 tbspoons lime or lemon juice
6 radishes, finely chopped
2 cloves garlic, crushed
2 tbsp. stemmed, seeded and finely chopped hot pepper
4 tbsp. olive oil
fresh ground black pepper & salt to taste


*Tamerind sauce - taken from excerpt of Sue's book:
In recipes that call for tamarind juice, simply simmer 1/2 cup of crumbled dried tamarind with 1 1/2 cups water in a heavy small saucepan for 10 minutes.  remove from the heat and leave to stand for an hour, then strain through a fine sieve into a small bowl. It should be the consistency of heavy cream. if too thick, thin it with a little more water.

What to do:
Heat the butter in a large skillet
Add onion, garlic, green pepper and sauté until tender.
Add the tomato paste, sherry, bay leaf, tamarind juice, honey, allspice and salt and stir constantly until thoroughly heated
Reduce the heat and simmer, uncovered, until slightly thickened, about 5 minutes.
Add hot pepper sauce to taste, depending on how spicy you like it.
Add the shrimp (or in my case fish first and then shrimp a couple minutes after!) and stir until pink, 3-5 minutes.
Remove the bay leaf and stir in the lime or lemon juice (I know one should but I don't bother removing bay leaves in my dishes, unless it's my Bolognese sauce! I enjoy taking them out once whilst I'm eating)



Se pou yo manje! :)




















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