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    My Colombian Recipes » Recipes » Main Dishes » Seafood » Camarones Con Salsa De Tamarindo (shrimp With Tamarind Sauce)

    Camarones con Salsa de Tamarindo (Shrimp with Tamarind Sauce)

    Feb 26, 2013 · Modified: Jul 18, 2021 by Erica Dinho · 7 Comments

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    Camarones con Salsa de Tamarindo (Shrimp with Tamarind Sauce)Pin

    Camarones con Salsa de Tamarindo (Shrimp with Tamarind Sauce)

    Erica Dinho
    5 from 7 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Colombian

    Ingredients
     

    • 3 tablespoons of butter
    • 1 tablespoon of olive oil
    • ½ cup of finely chopped onion
    • 3 garlic cloves minced
    • ½ cup of white wine
    • 1 cup of tamarind pulp
    • Salt and pepper
    • 3 tablespoons of sugar
    • ¼ teaspoon of ground cinnamon
    • 2 pounds large shrimp peeled and deveined
    • Fresh cilantro for garnish

    Instructions
     

    • In a sauce pan over medium heat, heat the butter and oil. Add the onions and cook, stirring occasionally, until they are softened, about 5 minutes.
    • Add the garlic, wine and cook for about 2 minutes. Whisk in the tamarind pulp until the mixture is smooth. Add the salt, pepper, sugar, cinnamon and bring to a boil, then add the shrimp.
    • Reduce the heat to low, cover and simmer until the shrimp are cooked through, about 5 minutes. Season with salt and black pepper.
    • Serve immediately with white rice.
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    Camarones con Salsa de Tamarindo (Shrimp with Tamarind Sauce)Pin

    Tamarindo is a tree indigenous to Africa, but is also found in Asia and South America. The fruit of the tree is contained in hard brown pods, which produce a pulp that is sweet and sour in taste. Tamarind pulp is an important ingredient in Colombian and other Latin countries' cuisines. You can find tamarind in Latin, Indian, and Asian markets, to name a few. It is available in plastic wrapped blocks of shelled tamarind with the seeds, whole pods in shells, or in glass jars. I love making my own pulp and usually buy the blocks, as I find them the easiest with which to work.

    In Colombia we use Tamarindo to make traditional desserts, drinks and savory sauces. I just love the sweet and tart taste of this fruit. Camarones con Salsa de Tamarindo (Shrimp with Tamarind Sauce) is a fantastic dish boasting big flavors. The best part of this dish is that you can experiment with other types of seafood or even poultry. If you don't eat shrimp, use cod or tilapia fish and it will be absolutely delicious.

    I love the type of dishes, like this one, where the ingredients are simple, but the flavors are intense. The shrimp adapts perfectly to the aromas of the tamarind and spices. It's the type of dish that has me licking the last drop off the plate. Easy, elegant, and big in taste. What else could you ask for? Scooping a forkful of shrimp with the tamarind sauce and then a dollop of the white rice into my mouth was a blissful experience. This one comes with my highest recommendations.

    Camarones con Salsa de Tamarindo (Shrimp with Tamarind Sauce)Pin

    More Seafood Recipes

    Roasted Salmon With Pineapple SalsaGreen Plantains With Guacamole, Crispy Fish Fillets And Mango SlawOrange-Honey Baked SalmonSalmon Steaks With Roasted Grape TomatoesViudo De Pescado (Fish Stew)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Evelyne@cheapethniceatz

      February 26, 2013 at 8:37 pm

      5 stars
      You are so inspiring when it comes to using tamarind. The sauce for the shrimp looks so intense and flavorfull. Beautiful pics.

      Reply
    2. Belinda @zomppa

      February 26, 2013 at 10:07 pm

      5 stars
      Mmm. Love it such unique flavor - it goes great with shrimp!

      Reply
    3. Joanne

      February 27, 2013 at 11:19 am

      5 stars
      I love the sweet-sour tang of tamarind..this sounds like such a tasty sauce.

      Reply
    4. Chris

      March 02, 2013 at 11:04 pm

      5 stars
      We first fell in love with tamarind last year. We have used the pods and have to make the pulp our selves, quite a pain. I need to find the pulp/paste, sounds much easier.

      Reply
    5. Alexandra

      March 15, 2013 at 3:20 pm

      5 stars
      What kind of onion? I tried red onion and I don't think it was just right!!

      Reply
      • Erica

        March 15, 2013 at 3:59 pm

        5 stars
        White or yellow onion.

        Reply
    6. Rochelle

      March 31, 2013 at 12:43 am

      5 stars
      I've been waiting to try this recipe since I seen the pic and read the recipe. It was a bit time consuming making the tamarind pulp and at the end I think my ending result was a bit too thick. I made the recipe just like as listed but next time I will add more water to thin out the sauce but still very tasty.

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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