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Lorenza

Lorenza Ávila

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Recipe of Shrimp Medallions in Tamarind Sauce
Recipe

Shrimp Medallions in Tamarind Sauce

45 mins
Low
4.5
|
41
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Rich tamarind sauce with chili, thyme and a little garlic and onion.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 100 grams guajillo chili, roasted, deveined
  • 125 grams tamarind
  • 1/2 onions
  • 1/4 cups olive oil
  • 2 cloves garlic
  • 1/4 teaspoons thyme
  • 1 slice shrimp, big

Preparation

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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Gina Ball
09/06/2014 15:30:45
Wow que rica Deliciosa
Vianey Bautista
26/07/2013 01:36:48
Delicosos y antojables he escuchado hablar de ellos hay que probarlos!!!!

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