- 1 lb wild caught jumbo shrimp
- 1 tsp ground ginger
- 1 tsp dried cilantro
- 1 tsp dried tarragon
- 1 tbsp olive oil
- 1–2 tsp pink Himalayan salt
- 2 tbsp bone broth
- 1/2 cup tamarind paste (homemade)
- 7–9 tamarind pods
- 3– 4 cups filtered water
- Peel & clean shrimp.
- Toss in oil, seasoning & set aside.
- Peel your tamarind, place it in a small sauce pot & just cover with water.
- Bring to a simmer. Let it simmer until the flesh is falling apart, up to 30 minutes, but you can take it off in as little as 10 minutes, you will just get less out of your tamarind.
- Place a fine mesh strainer over a bowl and pour tamarind water mix in to it, a little at a time. Using a spoon mush it and stir it. Scrape underneath the mesh as this is where the tamarind paste will be. When done, set aside.
- Repeat adding, scraping etc until you have a good amount of tamarind paste 4-8oz.
- Heat a large skillet on high, add oiled and seasoned shrimp when it’s hot.
- Sprinkle salt all over it.
- Sautée until pink on both sides, about 4 minutes.
- Then add in tamarind and 2 tbsp broth.
- Simmer on medium heat for another 3-4 minutes before serving.
- Garnish with lemon. Enjoy!
- Serving Size: 1/2 recipe
Keywords: Tamarind Shrimp