Caribbean Blaze Shrimp

Total Time:
1 hr 2 min
45 min
17 min

5 to 6 servings

  • 3 pounds small (25 to 30/ per pound) uncooked shrimp
  • 1 medium onion
  • 1 medium green pepper
  • 1 medium red pepper
  • 8 to 10 cloves fresh garlic
  • 4 ounce (1 stick) butter
  • 2 ounces coconut butter
  • 1/2 teaspoon oregano
  • 1 tablespoon salt
  • 1/4 teaspoon ground cumin
  • 1 ounce hot red pepper sauce
  • 21 ounces tomato puree
  • 1/2 cup Sherry
  • Serving suggestion: 5 to 6 cups cooked white rice
  • Peel and devein the shrimp (use deveiner). Finely chop the onion. Core and slice green and red peppers into 1/4-inch strips. Peel and mince garlic cloves.

  • Using a 12-inch, deep stir-fry pan, over low heat, melt butter and coconut butter. Add garlic, onions, oregano, salt, cumin powder, and hot red pepper sauce. Cook at low heat for approximately 2 minutes, stirring occasionally.

  • Add shrimp and red and green peppers and stir-fry over medium-high heat for about 5 minutes, stirring occasionally. Add the tomato puree and Sherry. Cook at medium heat uncovered for 10 minutes.

  • Tightly pack 1 cup of cooked white rice into a medium bowl and turn the bowl upside down over the center of a large round serving dish, releasing the rice in its bowl shape. Arrange shrimp around the rice. Peel and slice kiwi into half moon shapes and use as a garnish.

  • Voila! Turn the music on and enjoy a relaxing Caribbean feast!

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