Recipe courtesy of Ronnie Horruitiner
Recipe courtesy of Ronnie Horruitiner
Show:
Food Network Challenge
Episode:
Cook & Ladder Competition
Caribbean Blaze Shrimp
Getting reviews...
- Level: Intermediate
- Total: 1 hr 2 min
- Prep: 45 min
- Cook: 17 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 504
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 50 g
- Cholesterol
- 406 mg
- Sodium
- 1059 mg
- Level: Intermediate
- Total: 1 hr 2 min
- Prep: 45 min
- Cook: 17 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 504
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 50 g
- Cholesterol
- 406 mg
- Sodium
- 1059 mg
Ingredients
Directions
- 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!
