Five Spice-Tamarind Shrimp
Five Spice-Tamarind Shrimp
Servings
2
Prep Time
5-10 minutes
Cook Time
10-12 minutes
"Five Spice used to be a blend I went to for special occasions — seared duck breast over the holidays or an all day lamb curry project. I wanted to challenge myself to use it in a more weekday application. I had some beautiful shrimp in the fridge, and my thoughts immediately went to tamarind and date syrup to create sweet and sour flavor that would elevate a weeknight meal. This quick recipe packs whopping flavor, and is the perfect go-to for a weeknight meal! Crunchy shallot slices and peanuts set it off, and you can add as much jalapeño as your fiery heart desires."
Author:Sylvie Royston
Ingredients
1 bunch broccolini
1 large shallot, thinly sliced
1 lb peeled and deveined shrimp, thawed
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½ tsp Five Spice
½ + ½ tsp kosher salt
½ Tbsp tamarind paste
1 Tbsp date syrup
-
Purple Shallot Slices, for serving
Crushed Peanuts, for serving
-
Red Jalapeño Chili Flakes, for topping
Directions
Heat oven to 400F. Toss broccolini with 1 tbsp oil and ½ tsp kosher salt. Bake 10 minutes in the oven on the lowest rack, until broccolini is tender but still crisp and bright green.
In a wok or pan over low-medium heat, sauté the sliced shallots until translucent and lightly caramelized.
Add the shrimp to the pan, stir quickly to combine with shallots and turn up the heat to medium-high.
Let shrimp sear undisturbed for 2 minutes, until there is a golden color on the underside of the shrimp. While the shrimp is searing, sprinkle the Five Spice and ½ tsp kosher salt over the shrimp.
In a separate bowl, combine the date syrup and tamarind paste. Toss or stir the shrimp in the pan until cooked through, another 2-4 minutes until the shrimp are pink throughout. Pour the date-tamarind mixture onto the shrimp and glaze in the pan, and then remove from heat. Mix in cooked broccolini.
Top with Purple Shallot slices, crushed peanuts, and Red Jalapeño flakes. Serve with rice.
Supermarket
Fair Trade