Warm Shrimp and Octopus Skewers with Tamarind Glaze, Charred Corn, and Avocado Cream

Instructions

1. 1

   1. If using the oven to keep the dish warm, preheat it to 100 °C / 210 °F. In a small bowl, mix the tamarind paste, honey, soy sauce, half of the minced garlic, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1 tablespoon olive oil until smooth.

2. 2

   2. In another bowl, combine the shrimp and cooked octopus with the zest of 1 lime, 1 tablespoon lime juice, 1 tablespoon olive oil, the remaining garlic, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, salt, and black pepper. Let rest for 10 minutes.

3. 3

   3. Make the avocado cream by blending or mashing the avocado, plain yogurt, half of the fresh cilantro, the juice of 1 lime, and a pinch of salt until smooth. Chill until needed.

4. 4

   4. Thread the shrimp and octopus pieces alternately onto the skewers to make 8 skewers.

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   5. Heat a large skillet or griddle over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and cook the skewers for 2 to 3 minutes per side, brushing them with the tamarind glaze during the last 2 minutes, until the shrimp are opaque and the octopus is lightly caramelized.

6. 6

   6. In another skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the red onion and jalapeño; cook for 2 minutes. Stir in the corn, a pinch of salt, and cook for 4 to 5 minutes, stirring, until lightly charred in spots. Add the remaining fresh cilantro and a few drops of the remaining lime juice.

7. 7

   7. Spoon the charred corn onto plates. Arrange the hot skewers on top or alongside and finish with dollops of avocado cream. If desired, keep the skewers warm in the oven for 5 minutes at 100 °C / 210 °F before serving.

8. 8

   8. Serve immediately with the remaining tamarind glaze on the side or lightly brushed over the skewers just before bringing them to the table.