Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb jumbo (8 to 12 per lb) shrimp
- 3 teaspoons sea salt dissolved in 11/2 cups water
- For tamarind sauce
- 1 tablespoon tamarind from a pliable block
- 1/3 cup water
- 1 tablespoon peanut oil
- 1 tablespoon chopped cleaned fresh cilantro roots and/or stems, pounded to a paste
- 1 tablespoon minced garlic
- 1 tablespoon Sriracha or other Asian hot chile sauce
- 1 1/2 tablespoons palm sugar, or to taste
- 1 tablespoon Asian fish sauce (preferably Thai naam pla), or to taste
- Garnish:
- 2 fresh serrano or jalapeٌo chiles, seeded, halved lengthwise, and finely cut crosswise; and fresh cilantro sprigs
Directions
Prepare grill for cooking.
Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
Make sauce: Place tamarind in a bowl with water and rub with your fingers to dissolve pulp. Pour through a strainer into a bowl, pressing hard on solids, and discard solids.
Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant. Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce. Simmer until thickened to consistency of light syrup, about 3 minutes.
Grill shrimp: Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
Spoon tamarind sauce over shrimp (still in shells) in a serving dish.
Category:Kuwaiti Recipes
Category:Kuwaiti Appetizers