Tamarind-Glazed Shrimp with Middle Eastern Flavors

Ingredients

In this adaptation, the original Mexican dish of Camarones en salsa de tamarindo is transformed into a Syrian Jewish delight. The tamarind glaze is infused with Middle Eastern spices such as cumin, coriander, and sumac, giving the dish a unique flavor profile. Additionally, the dish is garnished with fresh herbs like parsley and mint, adding a refreshing element that is characteristic of Syrian Jewish cuisine. We alse have the original recipe for Camarones en salsa de tamarindo, so you can check it out.

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1/4 cup (60ml) tamarind paste 1/4 cup (60ml) tamarind paste
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon sumac 1/2 teaspoon sumac
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Fresh mint, for garnish Fresh mint, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 22g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the tamarind paste, pomegranate molasses, cumin, coriander, sumac, minced garlic, olive oil, salt, and pepper. Mix well to form a marinade.
2. 2.
   Add the shrimp to the marinade and toss until they are well coated. Allow the shrimp to marinate for at least 30 minutes in the refrigerator.
3. 3.
   Heat a large skillet over medium-high heat. Add the marinated shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque.
4. 4.
   Remove the shrimp from the skillet and set aside. In the same skillet, pour the remaining marinade and cook over medium heat until it thickens and caramelizes slightly.
5. 5.
   Return the cooked shrimp to the skillet and toss them in the caramelized glaze until they are evenly coated.
6. 6.
   Transfer the shrimp to a serving platter and garnish with fresh parsley and mint.
7. 7.
   Serve hot and enjoy the savory tamarind-glazed shrimp with a Syrian Jewish twist.

Treat your ingredients with care...

• Tamarind paste — If you can't find tamarind paste, you can substitute it with tamarind concentrate or pulp. Make sure to adjust the quantity according to taste, as the intensity may vary.
• Pomegranate molasses — If pomegranate molasses is not available, you can make your own by reducing pomegranate juice with a little sugar and lemon juice until it thickens to a syrupy consistency.
• Sumac — Sumac adds a tangy and slightly citrusy flavor to the dish. If you don't have sumac, you can substitute it with a combination of lemon zest and a pinch of paprika.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lemon juice over the cooked shrimp before serving.
• Serve the tamarind-glazed shrimp with a side of fluffy couscous or rice pilaf to complete the meal.
• If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade.
• Make sure not to overcook the shrimp to maintain their tender texture.
• Adjust the sweetness and tanginess of the glaze by adding more or less tamarind paste and pomegranate molasses according to your taste preferences.

Serving advice

Serve the tamarind-glazed shrimp as a main course, accompanied by a side of fluffy couscous or rice pilaf. Garnish with fresh parsley and mint for a vibrant and refreshing touch.

Presentation advice

Arrange the tamarind-glazed shrimp on a platter, drizzling any remaining glaze over the top. Sprinkle with fresh parsley and mint leaves for an attractive pop of color. Serve with a side of couscous or rice pilaf, and enjoy the beautiful blend of flavors.