Recipe by BakinBaby
Shrimp glazed with chipolte peppers,tamarind paste and rum. This gem comes from Southern Living 2003. If you use wooden skewers soak in water for at least one hour to keep them from burning.I'm posting for ZWT5.
Top Review by zeldaz51
This glaze has all the right stuff! Sweet, tart, garlicky, spicy, a wonderful glaze that could be used on much more than shrimp. It would be great on grilled pork, chicken, even tofu or grilled vegetables. It could probably be good used as a finishing sauce for a stir-fry as well. We'll be coming back to this one many times, it's a great way to use that jar of tamarind paste that lives in my fridge but doesn't come out very often.<br/>One note: brushing the shrimp with oil makes it hard for the glaze to stick to the surface. Brushing the oil on the grill is a much better solution.
- 2 lbs shrimp (unpeeled-large)
- 1⁄2 cup brown sugar
- 6 garlic cloves (minced)
- 1 chipotle chile in adobo (canned & minced)
- 1 tablespoon adobo sauce
- 2 tablespoons rum
- 2 tablespoons water
- 1⁄4 teaspoon salt
- 1 tablespoon tamarind paste
- 1 tablespoon olive oil
Directions See How It's Made
- Peel shrimp, leaving tails on,devein and thread 4 shrimp on each skewer.
- Cook brown sugar in a small saucepan over low heat, add garlic & next 6 ingredients, cook 5 minute or until tamarind paste melts.
- Brush shrimp with olive oil , grill (with lid up) over med. high heat (350-400) for 4-6 min or until shrimp turn pink, turning once & basting often with tamarind glaze.