Recipe courtesy of Ronnie Horruitiner
Caribbean Blaze Shrimp
- Level: Intermediate
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 504
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 25
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 50
- Cholesterol
- 406
- Sodium
- 1059
- Total: 1 hr 2 min
- Prep: 45 min
- Cook: 17 min
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
- 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!