Shrimp With Tamarind Recado (Marinade)

Recipe Ingredients

		Pineapple Lime Salsa
1/2		Fresh pineapple - cored, and
		Finely diced
1		Red bell pepper - seeded, and
		Finely chopped
1		Red onion - finely chopped
2 tablespoons	30ml	Finely-chopped cilantro
		Grated zest of 1 lime
3 tablespoons	45ml	Fresh lime juice
		Salt - to taste
		Hot pepper sauce - to taste
		Shrimp
3 tablespoons	45ml	Tamarind paste
1		Canned chipotle pepper - seeded, minced
3		Garlic cloves - crushed
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Brown sugar
20 teaspoons	100ml	Raw shrimp - peeled (large)
4		Wood or bamboo skewers - soaked in water for
		A half-hour
		Pineapple-Lime Salsa - (listed above)

Recipe Instructions

Pineapple-Lime Salsa: Combine the pineapple, bell pepper, onion, cilantro, lime zest and juice. Add salt and hot pepper sauce to taste.

Cover and let stand for 30 minutes at room temperature. (Makes about 3 1/2 cups)

Shrimp: Combine the tamarind paste, chipotle, garlic, salt and brown sugar. Add the shrimp and toss to coat evenly.

Thread 5 shrimp onto each skewer, cover with plastic wrap and refrigerate for 30 minutes. Can be made up to 2 hours ahead to this point.

Grill the skewers over medium-hot coals until the shrimp is pink and opaque, 3 minutes per side. Serve with pineapple-lime salsa.

This recipe yields 4 servings.

Each serving: 110 calories; 8 grams protein; 19 grams carbohydrates; 2 grams fiber; 1 gram fat; 0 saturated fat; 53 mg. cholesterol; 641 mg. sodium.

Source:
The Los Angeles Times, 06-30-2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.