CARIBBEAN BLAZE SHRIMP

Caribbean Blaze Shrimp image

Provided by Food Network

Time 1h2m

Yield 5 to 6 servings

Number Of Ingredients 14

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.

Steps:

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!