image description October 19, 2015

Grilled Prawns with Recado & Tomatillo Salsa

Grilled Prawns with Recado & Tomatillo Salsa

Ingredient List Print Recipe

  • 3 pounds U15 shrimp, wild caught Mexican or Ecuadorean, peeled and deveined

The Recado

  • 2 tablespoons corn oil
  • 4 dry chipotle chiles, seeded and deveined
  • 1 cup boiling water
  • 12 ounces tamarind paste turned to soft pulp
  • 1 onion, sliced and caramelized/charred
  • 10 garlic cloves roasted
  • 4 roma tomatoes, charred/roasted
  • 1 tablespoon kosher salt

The Salsa

  • 1 small onion minced superfine
  • 1/2 tablespoon kosher salt
  • 12 tomatillos
  • 1 jalapeno roasted and cleaned
  • 2 roasted poblano chiles, cleaned and chopped
  • 1 handful cilantro leaves
  • 1 garlic clove
  • Juice of 1/2 lime
  • 5 tablespoons chopped mint leaves

Grilled Prawns with Recado & Tomatillo Salsa

By Andrew Zimmern

My demo at the Grand Tasting at Pier 94 was a blast. I made Mexican-style grilled prawns in honor of our NYCWFF Destination of the Year, Mexico, a country whose food is second to none in terms of regionally, depth and quality.


Make the Recado

Heat the oil and fry the chipotle chiles for 10 seconds. Reconstitute in one cup of boiling water for 20 minutes. Discard 1/2 the water. Place all the ingredients in a blender and process until smooth. Place in a zip top bag with the shrimp and marinate overnight in the refrigerator.

Make the Salsa

Place the onions and salt in a large non-reactive bowl. Puree all the other ingredients in a blender. Combine the two mixtures. Season with salt and pepper and use within 4 hours.

Grill the shrimp over direct heat to taste. Serve with the salsa.

NOTES   The recado will keep for 5 days in a refrigerator.








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