A classic from the shores of Guinea Bissau to the Casamance river, tempra is somewhat reminiscent of a Peruvian ceviche, the major difference being that here we grill the shrimp or oysters before marinating them in the lemon mixture.
- 2 pounds prawns, halved lengthwise
- 1/4 cup peanut oil, plus 2 tablespoons
- Salt and freshly ground black pepper
- 1 red onion, finely julienned
- 2 firm ripe tomatoes, chopped
- 1/2 cup fresh lemon juice
- 1 habanero pepper, finely chopped
1. Preheat a grill pan or outdoor grill over high heat. Rub the prawns with about 2 tablespoons oil, and the salt and pepper. Grill until tender and just cooked through.
2. Place the onions and tomatoes in a salad bowl along with remaining 1/4 cup peanut oil, the lemon juice, salt, pepper, and habanero. Add the grilled shrimp and combine. Allow to sit for at least 30 minutes before serving. Serve at room temperature.Back to all recipesBack to top of page
Restaurateur and Senegalese native Pierre Thiam brings the once little-known cuisine of Senegal to a wider audience, introducing us to a cuisine that is at once familiar and exotic, down-home and elegant.Buy it now
Croquettes are everywhere in Spain—but, too often, they are doughy and heavy. So I went in search of a better croquette. The secret? While most Spanish croquette recipes call for a flour-and-water roux, this one calls for gelatin. The difference is amazing.
This recipe comes from a memorable lunch on Lydecker's trip to Portofino. Each of the ingredients is delicious on their own, but together on pizza are unstoppable.