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Tomato-Shrimp Relish with Raw Vegetables Gluten-Free Recipe

MAKES ABOUT 1-1/2 CUPS; SERVES 6 AS AN APPETIZER The relish will keep airtight in the refrigerator for up to 2 weeks, although its color will brown a bit.
Author Kate Leahy


  • 6 tablespoons vegetable oil
  • 1-1/2 cups finely diced yellow onion, from 1 small onion
  • 2 tablespoons minced garlic
  • 1 tablespoon gluten-free shrimp paste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 fresh Thai chile, thinly sliced crosswise
  • 3 tablespoons dried shrimp powder (from about 1 tablespoon dried shrimp ground in a small spice or coffee grinder)
  • 2-1/2 cups diced Roma tomatoes (from 4 to 6 tomatoes)
  • 1 tablespoon gluten-free fish sauce
  • 1/2 teaspoon kosher salt
  • 1 cucumber, sliced diagonally, for dipping
  • 1 carrot, peeled and cut into sticks
  • 1 bunch radishes
  • 4 Thai eggplants, quartered (optional)
  • 1 bitter melon (available at Asian markets), seeded, halved, soaked in water to remove some bitterness, and sliced into bite-size pieces (optional)


  1. In a saucepan over medium-high heat, warm the oil. Stir in the onion, lower the heat to medium, and cook, stirring often, until the onions have browned around the edges and softened, 6 minutes. Stir in the garlic and cook, stirring occasionally, until the garlic is very aromatic, about 1 minute. Stir in the shrimp paste and cook for 1 minute. Stir in the paprika, cayenne, turmeric, chile, and shrimp powder. Then stir in the tomatoes and bring to a simmer. Lower the heat to low and cook, stirring often, until the liquid from the tomatoes has mostly evaporated and the relish has thickened, 20 minutes longer. Add the fish sauce and salt and cook 1 minute longer. Season to taste with more fish sauce or salt.
  2. Stir before transferring to a serving bowl and serve with cucumber, carrot, radishes, eggplants, and melon.