Garlic Shrimp with Tamarind Glaze and Ají Cachucha

Glaze

1. Mix the tamarind pulp with the hot water and strain it to remove the fibers.

   

2. Put the liquid in a saucepan with the honey, sour orange juice and a pinch of salt. Add the soy sauce if using and reduce for 5-7 minutes, until you have a light, glossy syrup, taking care not to let it burn.

   

Tostones

3. While the glaze reduces, peel the plantains and cut them into thick slices about 3 cm thick.
4. Heat plenty of oil to 160-170 °C in a deep frying pan and fry the slices for 3-4 minutes. Remove them, flatten them and fry again at 175-180 °C until golden. Drain and season with salt.

Shrimp and assembly

5. Pat the shrimp dry with paper towels and season with salt, pepper and, if desired, cumin. Have the crushed garlic and seeded ají cachucha, cut into thin strips, ready.
6. Heat the olive oil in a wide frying pan. Sauté the ají cachucha for 1 minute; add the garlic and cook for 20-30 seconds, taking care not to let it burn.
7. Add the shrimp and sauté in batches for 2-3 minutes, depending on their size, until opaque, firm and fully cooked. If using a thermometer, check that they reach 63 °C. Avoid overcooking them.

   

8. Bring the cooked shrimp together in the pan, add the hot glaze and stir over medium heat for 30-60 seconds until well coated. If the sauce is too thick, add a teaspoon of water.

   

9. Serve immediately with the ají visible, fresh cilantro on top and the hot tostones on the side.