- Kitchen Knife (Essential for peeling and deveining shrimp, as well as mincing spices)
- Cutting Board (A primary surface for chopping ingredients and handling food safely)
- Grill Pan or Griddle (Required if you're cooking the shrimp on a stovetop grill-like method)
- Nonstick Skillet (Useful for sautéing vegetables like bell peppers and scallions that accompany the shrimp)
- Food Processor (Optional, can be used to quickly finely chop garlic or onion if desired)
- Mixing Bowls (Needed for combining ingredients like tamarind paste, spices, and lime juice)
- Measuring Cups and Spoons (To accurately measure out the various components of your dipping sauce)
- Whisk or Fork (Useful for mixing and blending the sauce to achieve a smooth consistency)
- Serving Dish (An attractive plate or bowl to present your grilled shrimp with its tamarind-spiced side)
- Measuring Spoon for Liquids (To measure small amounts of liquid ingredients precisely, like lime juice or fish sauce)
- Garlic Press (Optional, makes it easier to mince garlic for the dipping sauce)
24 jumbo shrimp, shelled and deveined
8 wooden skewers, soaked in water 20 minutes
4 cloves garlic, finely chopped
1/4 cup tamarind paste (found in Asian markets)
1 tablespoon canola oil
1 tablespoon fish sauce
1-2 tablespoons red pepper flakes
1 tablespoon sugar
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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