Chef Robaina's Chili Shrimp On Marinated Strawberries with Tamarind Reduction
By JimMac
Chef Pablo and I preented this recipe at the Annual Ottawa Herb Fest and won first prize. Bon Appétit.
Ingredients
- 2 teaspoons (10 mL) red chili flakes
- ■ 3 tablespoons (50 mL) ground pasilla pepper (mild chili), available in specialty food stores*
- ■ 1-1/2 teaspoons (7 mL) ground cinnamon
- ■ Pinch, ground cloves
- ■ 1 cup (250 mL) plus 1 tablespoon (15 mL) granulated sugar, divided
- ■ 2 tablespoons (25 mL) salt
- ■ 12 large shrimp or prawns, shelled but tails on
- ■ 2 cups (500 mL) fresh strawberries, washed, cut in half
- ■ 1/4 cup (50 mL) balsamic vinegar
- ■ 1/2 teaspoon (2 mL) freshly ground black pepper
- ■ 8 fresh basil leaves, chopped
- ■ One 3-inch (7.5-cm) piece of dried tamarind, available in Asian grocery stores
- ■ 4 cups (1L) water
- ■ 2 tablespoons (25 mL) grated fresh ginger
- ■ 1 tablespoon (15 mL) olive oil
Details
Preparation
Step 1
1. Make a dry rub by combining chili flakes, pasilla pepper, cinnamon, cloves, 1 tablespoon (15 mL) of the sugar, and salt. Rub shrimp with the mixture. Cover and refrigerate at least 30 minutes.
2. Place strawberries in a bowl and toss with balsamic vinegar, black pepper and basil. Set aside 15 minutes.
3. Place tamarind in saucepan with water, ginger and 1 cup (250 mL) of sugar; bring to boil, lower heat and cook until thickened and reduced by half.
4. Just before serving, heat olive oil on medium heat in a non-stick pan and cook shrimp about 2 minutes on each side, or until they turn pink; reduce heat, cover and cook another 2 minutes.
5. To serve, spoon a small bed of strawberries on a plate; place shrimp on the strawberries and top with tamarind sauce. Serve with fresh mango chutney and a fresh herb s
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