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Prep Time: 45 Minutes Cook Time: 17 Minutes |
Ready In: 62 Minutes Servings: 5 |
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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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