Iranian Shrimp Stew
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Ingredients2 h 6 m servings 398 cals
Original recipe yields 4 servings
- Mix chopped tomato, 1 chile, garlic, and ginger paste together in a bowl.
- Soak tamarind pulp in 1 cup water for 15 minutes. Rub tamarind by hand to loosen the seeds. Add flour and mix well. Filter the mixture through a sieve; discard residue.
- Heat oil in a deep pot over medium-high heat. Saute onion until golden, about 5 minutes. Add shrimp; saute until shrimp is opaque and oil hisses, about 6 minutes. Mix in remaining chile, diced tomato, tomato paste, and dried whole lime. Add black pepper, turmeric, and lime powder; stir to combine.
- Pour boiling water into the shrimp mixture; add cilantro and the tamarind-flour mixture. Mix well. Bring to a boil and reduce to medium-low heat. Let simmer until stew is nicely thickened, about 45 minutes. Add salt; simmer until flavors blend, about 15 minutes more.
Per Serving: 398 calories; 13.2 g fat; 25.4 g carbohydrates; 45.3 g protein; 389 mg cholesterol; 514 mg sodium. Full nutrition