Recipe courtesy of Ronnie Horruitiner

Caribbean Blaze Shrimp

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  • Level: Intermediate
  • Total: 1 hr 2 min
  • Prep: 45 min
  • Cook: 17 min
  • Yield: 5 to 6 servings
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Ingredients

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Voila! Turn the music on and enjoy a relaxing Caribbean feast!

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