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Shrimp with Tangy Tomato Sauce


Heather Carlucci-Rodriguez adds a tangy edge to this dish with tamarind concentrate (sold at Asian and Latin markets). Lemon juice is a fine substitute.

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  1. 2 tablespoons vegetable oil
  2. 1 medium red onion, chopped
  3. 4 garlic cloves, minced
  4. 2 serrano chiles, minced
  5. 1 teaspoon ground cumin
  6. 3/4 teaspoon ground coriander
  7. 3/4 teaspoon garam masala
  8. 1/2 teaspoon turmeric
  9. 2 medium tomatoes, chopped
  10. 2 tablespoons plus 1/2 teaspoon fresh lemon juice or 1 tablespoon tamarind concentrate that has been dissolved in 2 tablespoons of warm water
  11. 1 teaspoon dark brown sugar
  12. 1 cup coarsely chopped cilantro
  13. 1 1/2 teaspoons kosher salt
  14. 1/2 cup water
  15. 1 1/2 pounds shelled and deveined large shrimp
  1. Heat the vegetable oil in a large skillet. Add the chopped onion and cook over moderately high heat, stirring frequently, until the onion is golden, about 5 minutes. Add the minced garlic and chiles and cook until softened, about 2 minutes. Stir in the ground cumin, coriander, garam masala and turmeric. Cook the ground spices for 1 minute, stirring constantly. Reduce the heat to moderate, add the chopped tomatoes and cook, stirring occasionally, until the sauce is thickened slightly, about 5 minutes. Stir in the lemon juice, brown sugar, cilantro, salt and water. Bring to a boil. Add the shrimp and cook, stirring frequently, until they're pink and curled, about 5 minutes. Transfer the shrimp and sauce to a shallow bowl and serve at once.
Serve With
Steamed basmati rice.

Suggested Pairing

Fruity, lightly sweet white.