SHRIMP IN AVOCADO CREAM SAUCE
Steps:
- Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
- Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.
Nutrition Facts : Calories 594.1 calories, Carbohydrate 7.9 g, Cholesterol 315.1 mg, Fat 54.4 g, Fiber 4 g, Protein 21.4 g, SaturatedFat 29.8 g, Sodium 389 mg, Sugar 0.5 g
GRILLED SHRIMP WITH TAMARIND SAUCE
Categories Shrimp Summer Grill/Barbecue Tamarind Gourmet
Yield Serves 4 as a main course
Number Of Ingredients 12
Steps:
- Prepare grill for cooking.
- Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
- Make sauce:
- Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a sieve into a bowl, pressing hard on solids, and discard solids.
- Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes.
- Grill shrimp:
- Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
- 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.)
- Spoon tamarind sauce over shrimp (still in shells) in a serving dish.
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- Place tamarind paste in a cup and pour in the hot water, stirring to dissolve the paste. Add remaining stir-fry sauce ingredients and stir to incorporate.
- Do a taste-test, adjusting the flavors to your liking. Note that this sauce should taste sweet first, followed by sour and spicy, then salty. Add more sugar if it's still too sour, or a little more tamarind if it's too sweet.
- Place prepared shrimp in a bowl, being sure to drain off any residual water. Pour 1/4 of the stir-fry sauce over shrimp and stir to coat. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the garlic and ginger. If using fresh chili, add that now as well.
- Add the red bell pepper plus 3 to 4 tablespoons of the stir-fry sauce. Stir-fry 2 minutes, or until pepper is bright red and has softened slightly.
- Add shrimp plus remaining stir-fry sauce. Stir-fry another 2 to 3 minutes, or just until shrimp begin to curl inward and are pink and plump. Avoid overcooking the shrimp or they will lose their tenderness.
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