These addictive shrimp are crisp enough to eat with your fingers.
If you’ve ever shied away from cooking Indian food at home, fearing a long list of ingredients not easily available at your neighborhood grocery store, this is the recipe for you.
“Crisp Garlic Shrimp” could not be easier.
Nor more delicious.
It is from the new “The Indian Cooking Course” (Kyle), of which I received a review copy. The lavishly photographed, comprehensive cookbook is by Monisha Bharadwaj, who runs the Cooking With Monisha cooking school in London.
Inside, you’ll find a bevy of recipes that showcase the breadth of flavors from North to South, from “North Indian Chicken Biryani” to “Sindhi Pomegranate Chutney” to “South Indian Lentil and Milk Pudding.”
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.