Tamarind-Glazed Grilled Shrimp
The Viking Cooking School in Greenwood, Mississippi, is home to many talented chefs who share their skills with everyday folks who want to brush up on their culinary knowledge. Chef Jeffrey Bates gave me this recipe for grilled shrimp with a tamarind glaze. Tamarind is a tropical seed pod that adds a lovely sour flavor to many Thai recipes. It is available in specialty and/or Asian markets or in the international/ethnic section of many grocery stores.
Combine the tamarind paste, water, honey, soy sauce, ginger, garlic, and habanera hot pepper sauce in a blender; process to combine.
Place a medium saucepan over medium-high heat; add the tamarind mixture and cook until thickened to a glaze consistency, about 10 minutes. Watch closely to avoid burning! Remove from the heat and transfer to a shallow dish to cool.
When the glaze has completely cooled, toss the shrimp with half the mixture; place in the refrigerator to marinate, covered tightly, for 30 minutes to 1 hour. Reserve the remaining half of the glaze for brushing on the shrimp just before serving.
Clean the grill with a stiff brush, then preheat to medium-high; liberally oil a grill basket to prevent sticking. Lift the shrimp out of the marinade and shake off the excess; discard the marinade.
Arrange the shrimp in an even layer in the grill basket and secure the lid. Place the shrimp on the grill and cook the first side for 2 minutes. Turn the basket and continue grilling until the shrimp are just cooked through, about 2 minutes more. Remove the shrimp from the basket and transfer to a warm platter; brush with the reserved glaze. Serve warm or at room temperature.
Recipe provided by The Viking Cooking School.
Time to prepare: 55 minutes.