SHRIMP MISHKAKI
OMAN | ZANZIBAR
Mishkaki is the name given to grilled meat or fish in Oman and Zanzibar, which was once part of the Sultanate of Oman. The marinade for these shrimp brochettes can also be used for fish or meat. The tamarind gives the shrimp a lovely tart flavor and the tomato moistens them as they grill. Serve with good flatbread and a salad of your choice or plain rice.
SERVES 4 TO 6
½ teaspoon seedless tamarind paste, diluted with 2 tablespoons water
2 cloves garlic, minced to a fine paste
1 inch (2.5 cm) fresh ginger, peeled and minced to a fine paste
1 large tomato (7 ounces/200 g), pureed in a food processor
2 tablespoons vegetable oil
Sea salt and finely ground black pepper
2¼ pounds (1 kg) large shrimp, peeled
1. Put the tamarind paste, garlic, ginger, pureed tomato, oil, and salt and pepper to taste in a large bowl. Mix well, then add the shrimp and mix again. Let marinate for 2 hours at least, preferably longer, in the refrigerator.
2. Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
3. Thread the shrimp onto 8 or 12 skewers (2 skewers per person). Grill or broil for 2 to 3 minutes on each side depending on how large the shrimp are and how well cooked you like them. I like mine slightly underdone. Serve hot.