Tamarind, lemongrass and fish sauce give this easy shrimp stir-fry a big boost.
For weeknights especially, I’m always on the hunt for recipes that promise big bang for the buck.
Not necessarily economically. Though, that’s always a plus, too.
But more so in terms of delivering bold, brash, satisfying flavors without a lot of effort.
“Shrimp Tamarind” is just such a dish.
It’s from “The Vietnamese Market Cookbook” (Running Press), of which I received a review copy last year. The book is by Van Tran and Anh Vu, Vietnamese-natives who now run a couple of popular market stalls and cafes in London. Their focus is on recipes easily made at home, such as “Asparagus and Crabmeat Soup,” “Salmon with Ginger Caramel.” and “Braised Eggplant.”
“Shrimp Tamarind” comes together in the time it takes your rice cooker to cook up some fluffy steamed rice to accompany this dish.
Does the thought of noshing on handful after handful of honey-mustard pretzels chased with a frosty beer sound like bliss?
Then, you’re sure to go wild for this dish from Food Network host Aida Mollenkamp that boasts all of those favorite bar-food flavors.
“Shrimp Simmered in Garlicky Beer Sauce” is from her cookbook, “Keys to the Kitchen” (Chronicle Books), of which I received a review copy. The host of “Ask Aida,” who studied at Le Cordon Bleu Paris, has created a reference book to put you at ease in the kitchen. The book includes 305 recipes for straightforward dishes that will take you through morning, noon and night. Also included are primers on various cuts of protein, cooking equipment, spices to keep on hand, and illustrations on how to expertly cut up a chicken and fillet a whole fish.
This shrimp dish is simple enough to make on a weeknight as it cooks up in less than half an hour. Large shrimp are simmered in butter, loads of garlic, a pinch of cayenne pepper, Worcestershire sauce, lemon juice, Dijon mustard, a drizzle of honey and some lager beer. Mollenkamp calls for light lager, but I just used regular lager.