Shrimp Over Sweet & Sour Tamarind Sauce

³ Description

Another "no take-out menu needed" meal!

² Ingredients

•  1 serving (serving = 1 tsp) Madhava Coconut Sugar
•  1 wedge or slice (1/8 of one 2" dia lime) Lime
•  1 pepper Hot Chili Pepper
•  1/4 oz Tamarind
•  1/2 serving (serving = 1 tbsp) San-J Soy Sauce Tamari
•  1/3 serving (serving = 1 cup) Trader Joe's Organic Vegetable Broth
•  1 tbsp chopped Shallots
•  0.66 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
•  1 oz, with shell, raw (yield after cooking, shell removed) Shrimp

q Directions

In a Small Saucepan (on low), heat 1 teaspoon Coconut Oil
Add 1/2 Shallot, finely diced (or grated)
Simmer for about 2 minutes, then add:
1/3 Cup Organic Vegetable Broth
1/2 TB Soy Sauce
1 Dried Chile Pepper (Seeds Removed)
1 TB Tamarind Pulp
Juice of a Lime Wedge

Let simmer for about 4-5 minutes, then add 1 1/2 TB Coconut Sugar.
Continue to simmer for 2-3 minutes.
Remove from Heat, Let sit - sauce will thicken slightly.

In a Large Pan, Heat 1 teaspoon Coconut Oil.
Add 1/2 Lb of Large (Peeled & De-veined) Shrimp - Should be about 12-15.
Cover and cook til shrimp turn white.

**ChefTiffy Tip**
For Added Heat - Leave some seeds from the Chile Pepper in the sauce!

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