Dende marinated prawns with burnt lime from Mezcla: Recipes to Excite (page 89) by Ixta Belfrage

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Accompaniments: Creamed plantain with dende, ginger and lime

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light olive oil for sunflower oil, and unsalted butter for ghee.

  • paulabee on September 07, 2025

    really delicious. Next time I might decrease the quantity of onion in the marinade paste (I think this is an issue with large American onion size)--I'd do a quarter of an onion or possibly a shallot instead; mine had a slightly intense oniony flavor but still really good. I served over orzo, with a large dollop of the marinade paste melted/mixed in. I also used some of the leftover marinade with tofu the next day and that was great as well!

  • bernalgirl on July 24, 2025

    I forgot the burnt lime!! But even though my shrimp let off liquid and didn’t brown, and there was no burnt lime, it was really good. With the burnt lime I’m sure it’s sublime.

  • SheilaS on July 23, 2025

    Excellent! The combination of the marinade plus the burnt lime is stellar. I served the shrimp over polenta and seared some sugar snaps in the same pan so they picked up a little flavor, too.

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