Shrimp Medallions in Tamarind Sauce
Delicious tamarind sauce with chili, thyme, and a bit of garlic and onion.
Reviewed by Editorial Team of Kiwilimón
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2 comentarios
Ingredients
6
Servings
- 100 grams guajillo chile, roasted, deseeded
- 125 grams tamarind pods
- 1/2 onions
- 1/4 cups olive oil
- 2 cloves garlic
- 1/4 teaspoons thyme
- 1 slice shrimp, large
Preparation
45 mins
0 mins
Low
- Peel the shrimp, leaving the tails on, and arrange them in the shape of medallions.
- Roast the chiles and remove the seeds. Roast the onion and garlic. Boil the chiles in a little water and blend them with the onion and garlic in a blender.
- Clean the tamarinds and boil them in a cup of water. Remove the seeds and strain to obtain a puree.
- Put olive oil in a skillet and fry the whole garlic cloves until they are burnt. Remove them and fry the medallions. When they change color, take them out and arrange them in a baking dish.
- In a little olive oil, fry the chili sauce. Add the tamarind and season with salt, pepper, and thyme. Let it cook well.
- To serve: heat the sauce and shrimp separately. Place the sauce on the bottom of 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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