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  • Shrimp 24 shrimps
  • Lime juice 1 lime
  • Orange juice 1 orange
  • Olive oil 2 soupspoons
  • Minced garlic 1 clove
  • White wine ¼ cup
  • Tamarind concentrate ¾ cup
  • Sugar 3 soupspoons
  • Skewers 8

Prepare a marinade with minced garlic, olive oil and juices; add salt and pepper. Add previously cleaned and de-veined shrimps with tails. Allow to rest for 1 hour, approximately. Take out from marinade and put 3 shrimps on each skewer. Roast in a very hot skillet or on the grill. De-glaze with white wine and add the remainder of the marinade, tamarind concentrate and sugar. Reduce. Pour sauce over shrimp. Sprinkle with any finely chopped green herb for decoration.

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