Full Recipe
Author
Sylvie Royston |
Description
"Five Spice used to be a blend I went to for special occasions — seared duck breast over the holidays or an all day lamb curry project. I wanted to challenge myself to use it in a more weekday application. I had some beautiful shrimp in the fridge, and my thoughts immediately went to tamarind and date syrup to create sweet and sour flavor that would elevate a weeknight meal. This quick recipe packs whopping flavor, and is the perfect go-to for a weeknight meal! Crunchy shallot slices and peanuts set it off, and you can add as much jalapeño as your fiery heart desires."
