Recipes
Five Spice-Tamarind Shrimp
Author:
Sylvie Royston
Servings
2
Prep Time
5-10 minutes
Cook Time
10-12 minutes
"Five Spice used to be a blend I went to for special occasions β seared duck breast over the holidays or an all day lamb curry project. I wanted to challenge myself to use it in a more weekday application. I had some beautiful shrimp in the fridge, and my thoughts immediately went to tamarind and date syrup to create sweet and sour flavor that would elevate a weeknight meal. This quick recipe packs whopping flavor, and is the perfect go-to for a weeknight meal! Crunchy shallot slices and peanuts set it off, and you can add as much jalapeΓ±o as your fiery heart desires."
Ingredients
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1 bunch broccolini
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1 large shallot, thinly sliced
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1 lb peeled and deveined shrimp, thawed
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Β½ tsp Five Spice
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Β½ + Β½ tsp kosher salt
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Β½ Tbsp tamarind paste
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1 Tbsp date syrup
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Purple Shallot Slices, for serving
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Crushed Peanuts, for serving
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Red JalapeΓ±o Chili Flakes, for topping
Directions
Heat oven to 400F. Toss broccolini with 1 tbsp oil and Β½ tsp kosher salt. Bake 10 minutes in the oven on the lowest rack, until broccolini is tender but still crisp and bright green.
In a wok or pan over low-medium heat, sautΓ© the sliced shallots until translucent and lightly caramelized.
Add the shrimp to the pan, stir quickly to combine with shallots and turn up the heat to medium-high.
Let shrimp sear undisturbed for 2 minutes, until there is a golden color on the underside of the shrimp. While the shrimp is searing, sprinkle the Five Spice and Β½ tsp kosher salt over the shrimp.
In a separate bowl, combine the date syrup and tamarind paste. Toss or stir the shrimp in the pan until cooked through, another 2-4 minutes until the shrimp are pink throughout. Pour the date-tamarind mixture onto the shrimp and glaze in the pan, and then remove from heat. Mix in cooked broccolini.
Top with Purple Shallot slices, crushed peanuts, and Red JalapeΓ±o flakes. Serve with rice.