Shrimp in Tamarind Chipotle Sauce with Jicama Salad
The stock base gives this delicious sauce an extra layer of flavor and sophistication, it freezes well, and it is a wonderful complement to seafood. The jicama salad offers an interesting temperature and texture contrast, perfect for a warm day.
Ingredients
FOR THE SHRIMP AND SAUCE
- 30 large head-on shrimp
- 3 tablespoons butter
- 2 sticks celery, sliced
- 1 carrot, sliced
- 1 onion, diced
- 2 sprigs thyme
- 10 sprigs cilantro, leaves separated from stalks
- 1 tomato, diced
- 3 cups water
- ½ cup tamarind purée (if using unsweetened, add 2 tablespoons sugar or to taste)
- 1 teaspoon chiles chipotles in adobo
- ¼ cup olive oil
- Salt and pepper
FOR THE JICAMA SALAD
- 1/3 cup olive oil
- ¼ cup grapefruit juice
- 2 cups jicama, cut into batons (large sticks)
- 2 Persian cucumbers, thinly sliced lengthwise
- 2 red grapefruits, cut into sections
- Salt and pepper
Instructions
- Peel and devein the shrimp, keeping the tail on. Reserve raw shrimp, refrigerated, until ready to serve.
- Warm the butter in a heavy bottomed pot and add the shrimp heads and shells. Sauté for 3 minutes. Add the celery, carrot, onion, thyme and cilantro stalks. Cook, stirring for 3 minutes. Add the tomato and water.
- Simmer over medium-low heat for 20 minutes. Strain, pressing on the solids, and reserve the liquid; you should have about 1 cup. Boil to reduce it if necessary.
- Add the tamarind purée, and chipotle to taste. Adjust seasoning with salt, simmer until slightly thickened and reserve.
- When ready to serve, warm the olive oil, season shrimp with salt and pepper and sauté in a pan or grill until cooked.
FOR THE JICAMA SALAD
- Combine olive oil and grapefruit juice. Season to taste. Add jicama and marinate while cooking shrimp. Mix in cucumber and grapefruit.
- Serve salad with shrimp, decorate with cilantro leaves, add a few tablespoons of tamarind sauce and serve additional sauce on the side. Serves 4.