Camarones en Salsa de Tamarindo

Ingredients

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 cup tamarind pulp 1 cup tamarind pulp
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the tamarind pulp with 1 cup of warm water. Let it soak for 10 minutes, then strain the mixture to remove any seeds or fibers.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the strained tamarind pulp to the skillet and stir well. Cook for 5 minutes, allowing the flavors to meld together.
4. 4.
   Add the chili powder, cumin powder, paprika, brown sugar, salt, and pepper to the skillet. Stir until the spices are well incorporated into the sauce.
5. 5.
   Add the shrimp to the skillet and cook for 5-7 minutes, or until they turn pink and are cooked through.
6. 6.
   Remove from heat and garnish with fresh cilantro.
7. 7.
   Serve the Camarones en Salsa de Tamarindo hot with rice or warm tortillas.

Treat your ingredients with care...

• Tamarind pulp — Make sure to soak the tamarind pulp in warm water to soften it before straining. This will help extract the maximum flavor from the pulp.

Tips & Tricks

• For an extra kick of heat, add a finely chopped jalapeño pepper to the sauce.
• If you prefer a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the skillet and simmer until desired consistency is reached.
• Serve the dish with a squeeze of fresh lime juice for a burst of citrus flavor.
• If you can't find fresh tamarind pulp, you can use tamarind concentrate or paste as a substitute.
• Adjust the sweetness of the sauce by adding more or less brown sugar according to your taste preference.

Serving advice

Serve the Camarones en Salsa de Tamarindo as a main course with a side of Mexican rice and a fresh salad. Garnish with fresh cilantro and a wedge of lime for an extra burst of flavor.

Presentation advice

Arrange the cooked shrimp on a platter and drizzle the tamarind sauce over them. Garnish with fresh cilantro leaves for a pop of color. Serve with a side of rice or warm tortillas to complete the presentation.