Sandi’s Shrimp Stir Fry with Tamarind Sauce

I first tasted Tamarind in Mexico, so when I saw a Tamarind Paste on the shelf at Sprout’s I had to have it.  OOPs… I had no idea how to use it.  After some Googling I created the following stir fry sauce that pleased the husband, and pleased my palette as well.  The veggies I chose were what I had on hand, many others would work well.  Be sure to change the nutritional stats if you change the veggies or use chicken or beef instead of shrimp.  Tofu would also work.  You choose.  Quick and delicious.  Perfect served over cauliflower “rice”.  What else do we need?

 

Ingredients for the stir fry:

• 8 ounces of Raw Shrimp, Peeled and Deveined (I Buy Them In The Freezer Case At Trader Joe’s That Way So There’s Nothing More For Me to Do)
• 6.5 ounces Baby Bella Mushrooms, Sliced
• 6 ounces Thin Asparagus Spears Cut Into 3 Inch Pieces
• 2.3 ounces Sliced Red Bell Pepper

Ingredients for the sauce:

• 1/4 cup warm water
• 1 tablespoon Tamarind paste
• 1 tablespoon sesame or peanut oil
• 1 tablespoon minced garlic
• 1 tablespoon Asian hot chili sauce
• 1 tablespoon fish sauce
• 1 tablespoon cilantro paste
• 1-1/2 tablespoons Splenda

Directions:

1. For the sauce - Heat the oil in a small to medium heavy saucepan over moderate heat until hot but not smoking
2. Add Cilantro paste and Garlic to the pan and cook just until fragrant
3. Then add the balance of the sauce ingredients
4. Stir well and simmer until thickened a bit (about 3 minutes)
5. Cook the Shrimp in the Tamarind sauce, turning when pink on bottom (about 2-3 minutes per side)
6. For the STIR FRY VEGGIES - spray a wok with non-stick spray and heat to medium high
7. Add the veggies and stir fry until desired consistency
8. When Shrimp are done add the Shrimp and the sauce to the stir fry and mix well

Nutrition:  Makes 2 servings, each with approximately

• 229 calories and
• 28.15 grams protein

Cook’ Note:  BE SURE to add the calories/protein for the cauli rice or whatever you choose to serve it on.