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Source: America's Favorite Food Associations

Spicy Shrimp with Tamarind
Delicious with the Island Curry Powder!
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Serves: 4
Prep Time: 20 minutes
Cook Time: about 20 minutes total
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1/4 cup shredded coconut, unsweetened
4 teaspoons Crisco® Vegetable Oil
4 teaspoons garlic, minced or pressed
4 teaspoons fresh ginger, grated
1/2 teaspoon red pepper flakes
2 tablespoons tamarind, puree
1 teaspoon salt
1 1/2 cups coconut milk
1 1/2 pounds medium shrimp, shelled and deveined
3 to 4 cup long grain rice, cooked
1/4 cup cilantro, minced

Preheat the oven to 375°F. Scatter the
shredded coconut evenly in a cake pan or pie
tin and toast in the oven until browned and
aromatic, 5 to 7 minutes, tossing occasionally so
the coconut browns evenly. Set aside.

In a frying pan, heat the oil over medium-low
heat and sauté the onion, garlic and ginger,
partly covered, until softened, 3 to 5 minutes,
stirring. Reduce heat to low; stir in the 2
tablespoons curry powder with the red pepper
flakes. Cook until fragrant, about 5 minutes,

Stir in the tamarind purée, salt and coconut
milk; warm through, about 2 minutes. Taste the
sauce for seasoning, then add shrimp and cook
until curled and pink, 3 to 4 minutes. Do not
over-cook. Serve over fluffy rice and sprinkle
with toasted coconut and cilantro.

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