Recipes
Photo by Emily Sterne www.emilysterne.com/food
Tamarind Marinated Contessa Shrimp and Brown Sugared Pineapple Satays
Episode 615: Tamarind/Brown Sugar
Serves 4
Ingredients
1/2 cup tamarind puree
1 tablespoon minced garlic
1/2 cup sliced scallions
1/4 cup canola oil
1/2 cup brown sugar, plus 2 tablespoons
8 large Contessa shrimp, shelled, deveined
1 heaping tablespoon kochu karu or other chile powder
1 small pineapple, cut into 1 inch cubes
1 package 6 inch satay skewers, soaked
Juice of 1 lemon
Cooking Spray
Kosher salt and freshly ground black pepper
Directions
Prepare a hot, clean grill, sprayed slick. In a bowl, make the marinade by combining the tamarind, garlic, scallions, oil and 1/4 cup of the brown sugar. Add shrimp and marinate for 10 minutes. Mix the remaining sugar with the chile and dip the pineapple cubes on 2 opposite outside sides. To assemble the skewers, alternate shrimp with cubes to make satays. Grill until cooked thru, about 6 minutes total. Serve in bamboo satay dish. To make dipping sauce, combine fresh lemon juice and brown sugar, and use small amount of chile by itself as a second dipper.
Cooking Tips
Shrimp Basics
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