Herb and Tamarind Shrimp (Ghalieh Maygu)

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4 Servings
shrimp Persian
persian Shrimp tamarind Mediterranean Rice shrimp

4 tablespoons etable oil
1 large on peeled and thinly sliced
10 cloves lic peeled and crushed
3 cups chopped fresh antro leaves
2 large atoes peeled and crushed
1 cup chopped fresh fenugreek or 3 tablespoons dried
0.25 cup chopped fresh il
2 teaspoons ry powder
0.5 teaspoon freshly ground ck pepper
0.5 teaspoon freshly enne pepper
0.666666666666667 cup arind paste diluted in 1/2 cup water
1 lb raw imp deveined and patted dry

1. In a skillet, heat 2 tablespoons oil over medium heat. Add the onion and garlic and stir fry for 10 minutes, until translucent. Add cilantro and fry 3 minutes longer, then add tomato and fry 5 more minutes. 2. Add the fenugreek, basil, curry powder, black pepper, cayenne pepper, and tamarind liquid. Mix well, cover, and simmer over low heat for 20 minutes. Adjust seasoning and set aside. 3. Just prior to serving, in a skillet, heat 2 tablespoons oil over medium heat. Stir fry the shrimp for 2-3 minutes, just until it changes color. Careful no to overcook. Add sauce. 4. Add salt to taste and adjust seasoning. Serve with saffron steamed rice. (separate recipe)


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