Grilled Tamarind Shrimp: Camarones al Tamarindo a la Parilla
Fish and seafood get a wonderful flavor boost from tamarind. The addition of chipotle chiles and honey make this a good marinade for chicken and pork, too. When using wooden skewers to grill food, remember to soak them first to avoid charring.
- 1 ½ pounds medium shrimp, peeled
- 3 ounces tamarind pulp
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon adobo sauce from canned chipotles in adobo
- 1 ½ cups hot water or chicken broth
Place the shrimp in a non-reactive bowl. Mix all other ingredients and pour over shrimp.
Cover and marinate the shrimp at least 1 hour, but not more than 2 hours, in the refrigerator. Discard any remaining marinade.
Remove the shrimp from the marinade and thread on wooden skewers. Grill 5 to 6 inches over hot coals for 2 minutes on each side. Shrimp may also be broiled. Makes 4 servings.
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Tart, Tasty Tamarind: From Candy to Cocktails