Shrimp Cilantro And Tamarind Soup Recipes

TAMARIND SHRIMP WITH COCONUT MILK

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

Tamarind Shrimp With Coconut Milk image

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

Ingredients

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

SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO

Appropriate for Phase I. In later phases, you can add cooked soba noodles. Substitute chopped scallions if you don't like cilantro.

Provided by TXOLDHAM

Categories Thai

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

South Beach Thai Shrimp Soup With Lime and Cilantro image

Steps:

Heat oil in a large pot.
Add ginger and onion.
Cook, stirring frequently for about 3 minutes.
Add broth and red pepper flakes and bring to a low boil.
Add cabbage and cook for approximately 2 to 3 minutes.
Add shrimp, lime zest and lime juice.
Cook just until shrimp turns pink.
Serve hot sprinkled with cilantro or scallions.

Ingredients

1 tablespoon canola oil
3 tablespoons fresh ginger, minced
1 small onion, thinly sliced
5 cups reduced-sodium chicken broth
1/4 teaspoon red pepper flakes
1 head napa cabbage, thinly sliced (about 3 cups)
1 1/2 lbs shrimp, peeled and deveined
2 tablespoons asian fish sauce
2 teaspoons lime zest
1/4 cup lime juice
1/2 cup fresh cilantro, chopped or 1/2 cup chopped scallion

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SEAFOOD LAKSA: SINGAPOREAN SHRIMP & FISH SOUP RECIPE

Web Jan 25, 2021 1 tbsp Cilantro Stems 1 tsp Ground Turmeric 1 tsp Tamarind Paste 1 tbsp Shrimp Paste 2 tsp Curry Powder 3 tbsp Canola …
From dobbernationloves.com
5/5 (2)
Total Time 35 mins
Category Main Course, Soup
Calories 517 per serving

Cook rice noodles according to package directions. Run under cold water, strain and rest at room temperature.
In a large pot or dutch oven, heat oil over medium-high heat. Add Laksa Paste and saute, stirring constantly until it becomes fragrant and dark in colour about 2-3 minutes.
Add the chicken broth scraping up all the brown bits. Add the lime leaf and sugar then simmer on low heat.
Add shrimp and fish, cooking for 2-3 minutes. Add coconut milk and simmer until seafood has cooked thoroughly, no more than 5 minutes.

Shrimp Cilantro And Tamarind Soup Recipes

TAMARIND SHRIMP WITH COCONUT MILK

SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO

Appropriate for Phase I. In later phases, you can add cooked soba noodles. Substitute chopped scallions if you don't like cilantro.

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