Grilled Shrimp with Tamarind Recado

Name: Grilled Shrimp with Tamarind Recado
Yield: Serves 4 as a starter
Ingredients: 1 1/2 pounds large shrimp (about 33), shelled and deveined; 1 1/2 cups Tamarind Recado; Accompaniment: Charred Habanero Salsa

By Reed Hearon

August 20, 2004

This starter was inspired by the tamarind-flavored dishes of Alicia De Angeli, a food writer and consultant in Mexico City, and Mark Miller of Coyote Cafe in Santa Fe.

Recipe information

Yield
Serves 4 as a starter

Ingredients

1 1/2 pounds large shrimp (about 33), shelled and deveined

1 1/2 cups Tamarind Recado

Accompaniment: Charred Habanero Salsa

Preparation

Step 1
Prepare grill.
Step 2
In a bowl toss shrimp with recado and marinate until grill is ready, about 30 minutes. Grill shrimp on a well-oiled rack set 5 to 6 inches over glowing coals, turning them occasionally, until crusty, opaque, and charred, about 4 minutes.
Step 3
Serve shrimp with salsa.

La Parilla: The Mexican Grill, published by Chronicle Books.

TagsMexican Latin American Shrimp Shellfish Seafood Tamarind Chipotle Chile Vegetable Plum Tomato Tomato Starter Dinner Gluten Free Dairy Free Nut Free Easy Grilling Blender Food Processor Summer Cookbooks

Recipe notes

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