New Homes & Rebuilds in Ocean, Monmouth & Atlantic County

Spicy Caribbean Shrimp and warm thoughts…:)

Spicy Caribbean Shrimp and warm thoughts…:)

Happy New Year to all….:):)
Ahhh…at this time of year, thoughts turn to memories of warmer places…or plans to go back there as soon as possible…and good food….always food…lolol
To start the New Year off with some zip, and to keep up with my resolution to blog more often, I have a great recipe for a spicy Caribbean Shrimp which is pretty simple and really good….since when I talk about food I am always happy I am going to start writing more often about some of my favorite recipes…enjoy…:)
Spicy Caribbean Shrimp
Time: 20 minutes. Feeds 4 people. Ingredients:
1 lb  16-20 count shrimp, frozen, cleaned, uncooked
Basmati or Long grain wild rice  (Note: Uncle Ben’s boil in bag brown rice is also just fine and completely idiot proof – no need to measure the water and you can overcook it and no one knows or cares)
1 teaspoon cinnamon
1 teaspoon curry
1/3 – 1/2 cup coconut milk. More if you want a creamier dish.
1-2 medium jalapeno pepper, diced
1-2 large bananas or plantains (Note: plantains are preferable because they don’t break down as easily while cooking)
1 Mango
1/8 cup EVOO (extra virgin olive oil)
Optional: shredded coconut
Instructions:
1. Start rice so it is ready when you are done cooking.
2. Put shrimp in a bowl and run under cold water for 3-4 minutes. Pull tails off.  Slice in half for smaller pieces if you wish.
3. Heat EVOO on medium heat. Toss in pepper and cook 2-3 minutes.
4. Toss in shrimp. Cook 2-3 minutes and flip all shrimp over.
5. Toss in fruit, spices and coconut milk and mix all ingredients together. Cover and cook on low heat for 10 minutes.
6. Garnish with shredded coconut if you would like and serve over rice.
A pretty simple dish that’s different and really tasty…Enjoy!

I would love to hear your favorite recipes…please send them to me at vince@foxmoorhomes.com.

Posted by Vincent at 8:22 PM

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