- 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.
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!