Looking for a special glaze on shrimp kebabs? I’ve come up with a fantastic party bite, starting with shrimp marinated in a tangy tamarind glaze, then set on wraps of lettuce leaves. Makes for a sensational, light Indian-flavored hors d’oeuvre that you can eat with your hands.
The tamarind glaze can become a tool in your party roster. Think about its dramatic qualities as a marinade or sauce on many things. I could see it matching with grilled steak, pork, or chicken; used as a sauce over roasted squash or carrots; or even as a dip for egg rolls or fried wontons. I created this recipe as part of a menu a party plan of Modern Indian small bites meant to show off the vibrant flavors of Indian cuisine.
MAKES 28 BITES
MAKE THE GLAZE
2 TB coconut-canola oil
1-inch pc ginger, minced
2 cloves garlic, pressed in a garlic press
1 tsp ground cumin
1 TB tamarind paste
1/2 tsp cayenne pepper
1/2 tsp turmeric
1 TB all purpose flour
1/2 tsp salt
Juice of 1 lemon
1 tsp pistachio oil
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1 LB frozen shrimp (26-30 count), defrosted, peeled, tails removed
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Mix all ingredients for the glaze in a bowl. Toss shrimp, coating each piece in the marinade. Cover and refrigerate for at least one hour.
COOK THE SHRIMP
marinated shrimp
3 TB coconut-canola oil
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1 TB date molasses
1 TB tamarind paste
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exotic lettuce leaf, for wraps
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Remove shrimp from the marinade. Heat oil in a large saucepan over medium heat. Cook shrimp for 1.5 min each side. In a small bowl, combine the date molasses and tamarind paste. To serve, put each shrimp on lettuce leaf and drizzle with the molasses/tamarind mix.
See more recipes for creating cool, mod, Indian-inspired bites in 08 India Calling
