Camarones -tamarindo Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Let sit 5 minutes while you heat the pan.

Pan-sear shrimp

Heat a large skillet over medium-high heat until hot. Add 2 tbsp olive oil. Add shrimp in a single layer (work in two batches if needed). Sear 1.5–2 minutes per side until pink and opaque with a light crust. Transfer shrimp to a plate and keep warm.

Make tamarind reduction

Reduce heat to medium. In the same skillet, add 2 tbsp unsalted butter and the finely minced shallot and 2 minced garlic cloves. Sauté 1.5–2 minutes until fragrant and translucent, scraping up browned bits. Add 3 tbsp tamarind concentrate, 1 tbsp light brown sugar, 1 tbsp soy sauce, 1/2 tsp fish sauce and 120 ml water. Stir to combine and bring to a gentle simmer. Let reduce 6–8 minutes until slightly thickened (should coat the back of a spoon). Taste and adjust: add lime juice (1 tbsp) to brighten and a pinch more sugar or salt if necessary.

Finish shrimp in sauce

Return the seared shrimp to the skillet and toss gently in the reduction for 30–60 seconds to glaze and reheat. Remove from heat. Sprinkle chopped cilantro over the shrimp.

Prep liquids

Combine 400 ml coconut milk and 400 ml stock in a small saucepan and keep warm over low heat; do not boil.

Cook aromatics and toast rice

In a medium heavy-bottomed saucepan, heat 1 tbsp unsalted butter and 1 tsp olive oil over medium heat. Add one minced shallot and 1 minced garlic clove; sauté 1–2 minutes until softened but not browned. Add 1 cup arborio rice and stir 1–2 minutes to toast the grains lightly and coat with fat.

Add liquids gradually

Add a ladle (about 120 ml) of the warm coconut-stock mixture to the rice and stir until mostly absorbed. Continue adding liquid, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. This should take about 18–22 minutes. Maintain a gentle simmer; adjust heat so rice cooks steadily.

Finish risotto

When rice is al dente and the texture is creamy (not soupy), remove from heat. Stir in 1 tsp lime zest, 2 tbsp grated Parmesan (if using), and season with 3/4 tsp salt and 1/4 tsp black pepper. If needed, add a splash of the warm coconut-stock to loosen. Keep covered and warm until plating.

Make dressing

In a small bowl whisk together 1 tsp finely grated fresh ginger, 1 tsp tamarind concentrate, 1 tbsp rice wine vinegar, 1 tsp sesame oil, 1 tbsp neutral oil, 1 tsp honey, 1 tsp fresh lime juice and 1/4 tsp salt until emulsified. Taste and adjust for balance — more honey if too tart, more vinegar if too mild.

Assemble salad

In a large bowl combine 4 cups mixed salad greens, 1/2 julienned carrot and 1/2 thinly sliced cucumber. Toss gently with the dressing to coat. Sprinkle toasted sesame seeds if using. Keep chilled until ready to serve.

Plate 1/2 cup (approximate) coconut risotto in the center of each plate (see servings). Spoon 6 glazed tiger shrimp over or beside the risotto. Add a small portion of the ginger-tamarind salad alongside (about 1 cup per plate). Drizzle any remaining tamarind reduction lightly over the shrimp and risotto for added flavor.

Garnish with microgreens or extra cilantro and serve with lime wedges on the side. Serve immediately.