Crispy Pan Fried Shrimp with Tamarind Glaze

Ingredients:

1 pound medium-size (31/35) fresh shrimp, cleaned, shelled and de-veined
1 tsp. ginger, minced
4 tsp. garlic, minced
1 tsp. ground cumin
1 Tbsp. tamarind paste
1 tsp. cayenne pepper
1/2 tsp. turmeric powder
1 Tbsp. all-purpose flour
salt, to taste
1/4 cup vegetable oil
juice of 1 lemon
2 Tbsp. Thai basil, chopped

Instructions:

Using a clean kitchen towel, pat dry the shrimp and set them aside. Mix the ginger and the garlic with the cumin powder, then add the tamarind paste, cayenne pepper, turmeric powder, flour and salt. Blend 2 Tbsp. of oil into the mixture and transfer it to a bowl, then add the shrimp and toss well to coat evenly. Cover the shrimp and refrigerate them for about 2 hours for best results.

Heat the remaining oil in a large saucepan over medium heat, then add the marinated shrimp and cook for a minute on high heat. Turn the shrimp over and cook for another minute, then reduce the heat and cook for 2-3 minutes, turning the shrimp occasionally for uniform cooking. Sprinkle the shrimp with lemon juice and Thai basil. Serve them hot with a side of basmati rice..

Yields 6 servings.

Recipe from the Pittsburgh Tribune-Review, Nov. 18, 2007.