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Креветки замариновать полчаса в соке одного лайма/лимона, 2 зубчика чеснока, 1/2 teaspoon roasted and ground cumin seeds, 1/2 t. smoked paprika, salt.
For the sause:
2 slices of white or brown bread with crust off (I used whole grain with flax seeds)
freshly squeezed juice of 1–2 lemons
120 g/1 cup shelled and toasted walnuts (one can use almonds or pine nuts)
3 garlic gloves
1 teaspoon of cumin
3–4 T. of Olive oil
1 t. of dried chilli flakes
1 small bunch of coriander/cilantro, finely chopped
salt and black pepper
Soak the bread in lemon juice. Grind the walnuts until they resemble sugar crystals. Add soaked bread, garlic and cumin, pounding the mixture to a paste, then drizzle in the olive oil, beating all the time, until the mixture is thick and creamy. Beat in the chilli and cilantro, season with salt and pepper.
For the sause:
2 slices of white or brown bread with crust off (I used whole grain with flax seeds)
freshly squeezed juice of 1–2 lemons
120 g/1 cup shelled and toasted walnuts (one can use almonds or pine nuts)
3 garlic gloves
1 teaspoon of cumin
3–4 T. of Olive oil
1 t. of dried chilli flakes
1 small bunch of coriander/cilantro, finely chopped
salt and black pepper
Soak the bread in lemon juice. Grind the walnuts until they resemble sugar crystals. Add soaked bread, garlic and cumin, pounding the mixture to a paste, then drizzle in the olive oil, beating all the time, until the mixture is thick and creamy. Beat in the chilli and cilantro, season with salt and pepper.