My F&W
quick save (...)
Tamarind Shrimp Soup
© Kelsey Brown

Tamarind Shrimp Soup

  • SERVINGS: 12
  1. 10 cups water
  2. 1/2 cup (4 ounces) tamarind pulp with seeds (see Note)
  3. 1 tablespoon vegetable oil
  4. 1 pound medium shrimp, shelled and deveined, shells reserved
  5. 2 small red onions—1 coarsely chopped, 1 minced
  6. 1 tablespoon tomato paste
  7. 1 1/2 cups cubed fresh pineapple (1/2-inch cubes)
  8. 1/2 jalapeño chile, seeded and minced
  9. Salt
  10. Freshly ground pepper
  1. In a small saucepan, bring 2 cups of the water to a boil. Remove from the heat and add the tamarind pulp. Cover and let stand until softened, about 30 minutes. Pass the tamarind mixture through a coarse strainer; discard the seeds.
  2. Meanwhile, in a large saucepan, heat the oil. Add the shrimp shells and cook over high heat, stirring, until pink, about 3 minutes. Add the coarsely chopped onion and cook over moderately high heat, stirring, until softened and starting to brown, about 3 minutes. Add the tomato paste and cook, stirring, until it starts to caramelize, about 2 minutes. Add the remaining 8 cups of water and bring to a simmer, scraping up the browned bits on the bottom of the pan. Simmer over low heat for 30 minutes. Strain the broth and return it to the saucepan.
  3. Add the minced onion and the pineapple to the broth. Cover and simmer over low heat for 10 minutes. Stir in the tamarind puree and return to a simmer. Add the shrimp and cook over moderately high heat until opaque throughout, about 3 minutes. Add the jalapeño and season with salt and pepper. Serve hot.
Make Ahead The recipe can be prepared through Step 2 up to 2 days ahead. Refrigerate the broth and tamarind puree separately. Notes Tamarind pulp is available at Asian, Latin and Caribbean markets.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.