Cooking Index - Cooking Recipes & IdeasShrimp With Tamarind Recado (Marinade) Recipe - Cooking Index

Shrimp With Tamarind Recado (Marinade)

We've halved the amount of salt called for by the authors.

Type: Fish, Shellfish
Serves: 4 people

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 30mlFinely-chopped cilantro
  Grated zest of 1 lime
3 tablespoons 45mlFresh lime juice
  Salt - to taste
  Hot pepper sauce - to taste
3 tablespoons 45mlTamarind paste
1   Canned chipotle pepper - seeded, minced
3   Garlic cloves - crushed
1 teaspoon 5mlSalt
1 teaspoon 5mlBrown sugar
20 teaspoons 100mlRaw 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.

The Los Angeles Times, 06-30-2004


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