Cana de Açúucar com Camarão

Name: Cana de Açúucar com Camarão
Cuisine: Brazilian
Ingredients: 3 garlic cloves, chopped; 24 prawns (large shrimp), in their shells; 24 prawns (large shrimp), in their shells; Kosher or freshly ground sea salt to taste; 1 tablespoon fresh or canned tamarind paste; 1 tablespoon fresh or canned tamarind paste; 1 tablespoon chopped fresh cilantro; Grilled mango and pineapple spears or Vatapá, for serving; Grilled mango and pineapple spears or Vatapá, for serving; Juice of 1 lime; ½ cup extra-virgin olive oil; Kosher or freshly ground sea salt to taste; 1 tablespoon fresh black peppercorns, crushed; 6 18-inch lengths of spliced sugarcane, about ¼ inch wide (see Note), or wooden or metal skewers; Grilled mango and pineapple spears or Vatapá, for serving; 6 18-inch lengths of spliced sugarcane, about ¼ inch wide (see Note), or wooden or metal skewers; 6 18-inch lengths of spliced sugarcane, about ¼ inch wide (see Note), or wooden or metal skewers

Grilled Shrimp on Sugarcane Spears

Preparation info

Serves
6

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Ingredients

24 prawns (large shrimp), in their shells
3 garlic cloves, chopped
1 tablespoon ch

Americas
Brazil
Bahia
Fish course
Pescatarian
Gluten-free

Method

Wash and dry the prawns and place them in a shallow pan.

In a medium bowl, combine the garlic, cilantro, tamarind paste, salt, and crushed peppercorns and mix thoroughly. Whisk in the lime juice and olive oil.

Toss the mixture with the shrimp, cover, and refrigerate for an hour or longer.

Meanwhile, prepare a fire of dried coconut shells or charcoal or a combination of t