Cinco de Mayo is tomorrow. Celebrate with a fresh new recipe.
1 TBSP olive oil
1 garlic cloves, minced; plus one whole clove
1/2 cup finely diced onion
2 TBSP tomato paste
1 (14 oz) package frozen tamarind pulp, defrosted
3 TBSP Yacon Syrup (you can get at the Vitamin Shoppe) or raw honey
1/4 tsp cayenne pepper
1 avocado, peeled and pitted
32 jumbo shrimp, peeled and deveined
1 1/2 chopped Napa cabbage
1 medium cucumber, sliced lengthwise into 1/4 inch strips
1 medium tomato, diced
16 jared jalapeno slices, halved
4 limes, halved (for garnish)
In a medium saucepan over medium heat, heat 1 TBSP oil. Saute minced garlic and onion until onion is translucent. (About 5-7 minutes). Add tomato paste and cook, stirring frequently for 5 minutes. Stir in tamarind pulp, yacon syrup, cayenne. Bring tamarind sauce to a simmer and cook until thickened, about 6 minutes. Season with salt.
Pour 1/4 cup tamarind sauce into a blender or the bowl of a food processor; set remaining aside. Add 3 TBSP water, avocado, whole garlic clove and 1/4 tsp salt and puree until smooth. Transfer to an airtight container and press a piece of plastic wrap directly onto the surface to prevent avocado mixture from turning brown. Refridgerate until ready to use.
In a large skillet on high heat, heat remaining oil in smae skillet. Add shrimp and cook for 3 minutes, turning once halfway through. Stir in 1/2 cup reserved tamarind sauce and cook for 2 more minutes. Season with salt.
For tortillas either use Romaine Lettuce leaves or you can try a Paleo friendly tortilla recipe . Then top each “tortilla” with cabbage, about 1 1/2 TBSP avocado mixture, and 2 – 3 shrimp. Add cucumber, tomato, and jalapenos. Dollop with more tamarind sauce, if desired. Garnish each with a serving of lime.