Shrimp Skewers Recipe With Tamarind Recado Has An Identity Crisis (5 Ingredients) by Donna John

Have you ever looked in your fridge and found an ingredient that just got lost waaayyy back there? I found a jar of tamarind paste that I had bought to make Jet Tila's chicken larb. Almost immediately I was on the hunt for recipes using tamarind paste. This easy shrimp skewers recipe with tamarind recado fit the bill because I had almost everything to prepare it –and the missing ingredient could easily be substituted.

Recado means "message" in Spanish and Portuguese, but some places use the word to mean a blend of spices. The blend of spices in this recipe is tamarind paste, brown sugar, garlic and chipotle.

Tamarind paste is made from the fruit of the tamarind tree. It has a date-like texture and grows in brown pods. The fruit is crushed into a paste and can be purchased at some grocery stores and in Asian markets. Tamarind (check out the health benefits of tamarind) is an ingredient commonly used in Asian, Middle Eastern, Mexican, Caribbean, Latin and Vietnamese cuisine, which is why this shrimp recipe has an identity crisis. But in my house, its identity is just delicious. This is one seafood dinner you need to try. 

To make this gluten-free shrimp recipe you will need large shrimp, tamarind paste, fresh garlic, brown sugar and a chipotle in adobo sauce. In Recipe Notes below you will find what I used as a substitute for the chipotle, which worked out beautifully. The shrimp are quickly marinated, skewered and either cooked on a grill or under a broiler.

Sweet, garlicy and with a tiny back note of heat, these juicy shrimp were perfect served on basmati rice with a side of garlic balsamic roasted broccoli and a salad. Serve them for dinner with whatever side dishes you enjoy.

Cuisine: Asian / Mexican / Vietnamese / American / Middle Eastern
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 20 raw large shrimp, peeled and deveined 
• 3 tablespoons tamarind paste
• 4 cloves garlic, minced
• 1 teaspoon brown sugar
• 1 chipotle in adobo sauce, minced (see Recipe Notes for substitution)

Recipe Notes

• If using wooden skewers, be sure to soak them for 30 minutes in water before using so they don't burn.

• I cooked my skewers under the broiler.

• I cut the recipe in half for just the two of us. My shrimp were a little on the medium size side, so I added an extra to each for good measure.

• I didn't have a can of chipotles in adobo sauce, so I used a good shake of chili powder instead.

• If you don't have time to let the shrimp marinate for 30 minutes, that's fine. They will still be delicious. 

Here's how to make it: 

1. Put the shrimp into a food storage bag. Add the tamarind paste, garlic, brown sugar, chipotle and salt and black pepper, to taste. Gently squeeze the bag to thoroughly coat the shrimp.
   
2. Divide the shrimp between four skewers. Place in a dish or on a plate and cover with plastic wrap. If you have time, refrigerate 30 minutes. Alternately, you could leave the shrimp in the plastic bag and thread them right before cooking.
   
3. If cooking on the grill, put the skewers onto the hot grill and cook, turning a few times, until shrimp are cooked through, about 2 minutes per side. If cooking under the broiler, place the skewers on a baking sheet. Broil until shrimp are cooked through, about 2 to 4 minutes.
   
   
4. Serve the skewers over rice, if desired.
   

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