Yield
12

How to Make It

Step 1

In a small saucepan, bring 2 cups of the water to a boil. Remove from the heat and add the tamarind pulp. Cover and let stand until softened, about 30 minutes. Pass the tamarind mixture through a coarse strainer; discard the seeds.

Step 2

Meanwhile, in a large saucepan, heat the oil. Add the shrimp shells and cook over high heat, stirring, until pink, about 3 minutes. Add the coarsely chopped onion and cook over moderately high heat, stirring, until softened and starting to brown, about 3 minutes. Add the tomato paste and cook, stirring, until it starts to caramelize, about 2 minutes. Add the remaining 8 cups of water and bring to a simmer, scraping up the browned bits on the bottom of the pan. Simmer over low heat for 30 minutes. Strain the broth and return it to the saucepan.

Step 3

Add the minced onion and the pineapple to the broth. Cover and simmer over low heat for 10 minutes. Stir in the tamarind puree and return to a simmer. Add the shrimp and cook over moderately high heat until opaque throughout, about 3 minutes. Add the jalapeño and season with salt and pepper. Serve hot.

Step 4

Make Ahead: The recipe can be prepared through Step 2 up to 2 days ahead. Refrigerate the broth and tamarind puree separately.

Step 5

Notes: Tamarind pulp is available at Asian, Latin and Caribbean markets.

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