Camarones al Tamarindo

ingredients
all
7 oz. Tamarind pulp
2 C. Water
1 C. tamarind paste (from step 1)
1/2 Red Onion
finely chopped
2 cloves garlic
minced
1/2 inch ginger
grated
1 cup Vegetable stock
2 chipotle chiles in adobo
2 tsp Salt
2 Tbsp. Molasses
2 Tbsp. Sugar
1/2 cup water
1 tbsp Vegetable oil
Shrimp
Rice bran oil
Salt
For the Tamarind Paste: (Step 1)
1
Break up the tamarind pulp into smaller pieces. Pour the water in a pot and add in the tamarind paste. Bring to a simmer and continue cooking for about 10-15 min or until it looks thick. Strain to get rid of the seeds. Measure out 1 cup of the strained tamarind pulp and set aside. *Use to make Tamarind Salsa
For the Tamarind Salsa:
2
In a small pot, heat up the oil. Add the red onion and garlic and ginger, cook until fragrant. Add the vegetable stock, tamarind paste and bring to a simmer for 2 minutes. Remove from the heat. Transfer to a blender. Add chipotle chiles, sugar, molasses, salt and blend until smooth. Taste it and adjust the seasoning. Check the consistency, thin out with water if necessary.
For the Shrimp
3
Lightly salt the shrimp. Sautee or grill the shrimp. Toss with a little bit of the tamarind salsa.
To Serve
4
Skewer the shrimp, arrange in a platter and serve a small bowl of tamarind salsa on the side for extra dipping.