Shrimp with Tamarind and Cilantro | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• 3 tablespoons tamarind paste
• 2 ½ cups water
• 2 tablespoons grapeseed or other neutral oil
• 1 ½ pounds extra-large shrimp, peeled, deveined, tails removed and patted dry
• 1 medium yellow onion, chopped
• Kosher salt and ground black pepper
• 2 tablespoons salted butter
• 1 cup finely chopped cilantro leaves and tender stems, divided
• 3 tablespoons tomato paste
• 2 teaspoons ground coriander
• ¾ teaspoon ground turmeric