NEW YORK, NY - It’s Easter Weekend and the countdown is still on to the 40-day end of the meatless tradition for some. Here’s a seafood recipe from Grace Foods, using the delicious Caribbean ingredient – coconut milk – to add to your weekend’s dining experience.
Preparation time 10m
Cooking time 10m
Ingredients
For 4 Person(s)
INGREDIENTS
2 tablespoon(s) Margarine
1 medium onion, chopped
1 small sweet pepper, julienne
1 medium tomatoes, diced
1/8 teaspoon(s) salt
1/8 teaspoon(s) Black Pepper
1 sprig(s) thyme
1 can(s) Coconut Milk
1 teaspoon(s) brown sugar
24 large shrimps, peeled, and deveined
2 teaspoon(s) chives
STOCK UP ON CARIBBEAN INGREDIENTS NOW
METHOD
In a large skillet melt margarine, add chopped onion, julienne sweet pepper and saute for 2 minutes.
Add diced tomatoes, cook for an additional minute. Add Grace Caribbean Traditions Black Pepper and thyme.
Cook until vegetables are clear and flavors are fully developed, for approximately 3 minutes.
Add 1 can Coconut Milk and stir, add brown sugar, stir until granules are dissolved, lower flame and allow to reduce by half.
Remove thyme sprigs. Add shrimp, cook for 3 minutes or until shrimp tails curl and turn pink.
To Serve: Serve hot with your favorite Pasta, or starch of your choice, garnished with chives.
Method Note: How to de-vein shrimp- Use a small scissors (manicure scissors can be used) with a point to slit the back side of the shrimp. As you slit the shells you will cut into meat a bit exposing the vein. Use the tip of the scissors to lift the vein, the grab it with your fingers and discard.
