Peel the shrimp leaving the tail and arrange them in a medallion
Roast chiles and devein them. Roast the onion and garlic. Put the chilies to cook in a little water and grind them together with the onion and garlic in the blender.
Clean the tamarinds and boil them in a cup of water. Remove the seeds and pass them through a sieve to make a puree.
Put the olive oil in a pan and fry the whole garlic to burn. Remove them and fry the medallions. When they change color, remove them and place them in a refractory.
In a little olive oil, fry the chilli sauce. Add the tamarind and season with salt, pepper and thyme. Let it season well.
To present: heat the sauce and the shrimp separately. Put the sauce on the platter, the shrimp on top and serve with white rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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