START TO FINISH: 40 minutes
SERVINGS: 4
Tart tamarind and a generous amount of cilantro complement the natural sweetness of shrimp, while coriander and turmeric add fragrance and complexity in this recipe inspired by a Persian seafood stew called galieh mahi. Tamarind paste, available in Asian markets, is sold in dense blocks packed in plastic; it should be soft and pliable, not hard and brittle. For this dish, we liked extra-large shrimp, but slightly smaller or larger shrimp will work, too. If the shrimp are smaller, brown them for less time; if larger, leave them in the skillet a bit longer.
Don’t sear all the shrimp at once. It’s important to work in batches and distribute them in an even layer in the pot so they brown without overcooking. Also, don’t sear both sides of the shrimp; they finish cooking in the sauce.
3 tablespoons tamarind paste
2 tablespoons grapeseed or other neutral oil
1½ pounds extra-large shrimp, peeled, deveined, tails removed and patted dry
1 medium yellow onion, chopped
Kosher salt and ground black pepper
2 tablespoons salted butter
1 cup finely chopped fresh cilantro, divided
3 tablespoons tomato paste
2 teaspoons ground coriander
¾ teaspoon ground turmeric
In a 2-cup glass measuring cup or small microwave-safe bowl, combine the tamarind paste and ½ cup of water. Microwave on high until warm, about 1 minute, then whisk to combine. Let stand for 10 minutes, then pour the mixture through a fine mesh strainer set over a bowl and press on the solids to extract as much liquid as possible; discard the solids. You should have about ⅓ cup of strained tamarind.
In a large Dutch oven over medium-high, heat the oil until barely smoking. Add half the shrimp in an even layer and cook without stirring until lightly golden on the bottom, about 45 seconds. Using a slotted spoon, transfer to a plate. Repeat with the remaining shrimp; set aside.
In the same pot over medium-low, add the onion and cook, stirring, until softened and lightly golden, 6 to 8 minutes. Stir in 2 teaspoons salt and the butter, then add ½ cup of the cilantro. Cook, stirring frequently, until the cilantro has darkened and the onion is deep golden brown, 5 to 6 minutes.
Add the tamarind and tomato paste and cook, stirring constantly, until slightly darkened, about 1 minute. Stir in the coriander, turmeric, ¾ teaspoon pepper and 2 cups water. Bring to a simmer over medium and cook, stirring, until the sauce has slightly thickened, about 10 minutes.
Add the shrimp and stir to coat with the sauce. Cook, stirring, until the shrimp are opaque throughout, 1 to 2 minutes. Off heat, stir in ¼ cup of the remaining cilantro, then taste and season with salt. Transfer to a serving dish and sprinkle with a few tablespoons of the remaining cilantro or more as desired.