CARIBBEAN SHRIMP
Tangy lime juice balances the heat from crushed red pepper flakes in a crowd-pleasing seafood appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- In large glass or plastic bowl, mix all ingredients except oil. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
- Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Arrange shrimp in single layer in pan.
- Bake uncovered 7 to 8 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot.
Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 80 mg, Fiber 0 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg
CARIBBEAN HOLIDAY SHRIMP
Skewer these spicy marinated shrimp with toothpicks to create a yummy appetizer. Toss them with greens to make a special salad.
Provided by Sue
Categories Appetizers and Snacks Seafood Shrimp
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 2.9 g, Cholesterol 221.3 mg, Fat 3.1 g, Fiber 0.7 g, Protein 24.1 g, SaturatedFat 0.5 g, Sodium 369 mg, Sugar 0.7 g
CARIBBEAN BLAZE SHRIMP
Provided by Food Network
Categories main-dish
Time 1h2m
Yield 5 to 6 servings
Number Of Ingredients 14
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!
CARIBBEAN BRUSCHETTA WITH SHRIMP AND SCALLOPS
Provided by Food Network
Categories appetizer
Time 45m
Yield 12 pieces bruschetta
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Drizzle olive oil over bread and toast lightly in the oven.
- In a large bowl, add tomatoes, lime juice, balsamic and sugar and stir to combine.
- In a medium saute pan over medium-high heat, add onion and cooked until caramelized. Add radicchio and mushrooms and cook until radicchio has wilted and mushrooms have released their liquid. Season, to taste, with salt and pepper. Add minced garlic and cooked bacon and stir to combine. Remove from heat and allow to completely cool.
- Fold cooked onion-bacon mixture into the tomato mixture and add the chopped cilantro.
- Preheat grill to high.
- Grill shrimp and scallops until opaque. Season both sides with salt, pepper and crushed red pepper flakes. Remove from the grill and slice the scallops and shrimp in half.
- Top each toasted bread slice with the tomato mixture, grilled scallop, and grilled shrimp and garnish with sliced green onions.
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5/5 Estimated Reading Time 6 mins
- Add shrimp, garlic powder and Italian seasoning. Saute 2-3 minutes or until pink and just starting to curl. Remove the shrimp to a bowl.
- Add the fresh vegetables to the warm pan along with 2 tablespoons of water. Stir fry 4-5 minutes.
- Add the tomatoes, pineapple and barbecue sauce. Bring to a boil stirring frequently. Continue to cook 5-7 minutes or until vegetables are done to your liking.
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Estimated Reading Time 4 mins
- In a medium-sized bowl, whisk together the guava jelly, ketchup, minced garlic, soy sauce, brown sugar, lime juice, seasonings, and cornstarch. Set aside.
- Melt the butter in a skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the hot skillet and cook until opaque, about 1-2 minutes per side. Remove the shrimp from the pan and set aside.
- Pour the combined sauce ingredients into the hot pan. Allow to boil and then reduce to a simmer, stirring occasionally, until thickened, about 5 minutes. Return the shrimp to the pan and toss to coat. Cook an additional 2 minutes over low heat. Top with cilantro and green onion and serve with rice, black beans and avocado, if desired.
SPICY CARIBBEAN SHRIMP APPETIZER - A TASTE OF THE ISLANDS!
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Servings 6Total Time 30 mins
- Bring water and oil to boil in large skillet on high heat. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes.
- Stir in shrimp; mix well. Cover and cook 5 minutes longer or until shrimp turn pink and rice is tender. Remove from heat. Let stand 5 minutes before serving.
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- Using kitchen scissors, trim the legs and antennae. Give the now trimmed shrimp a good rinse and allowed them to drain.
- Give the Garlic (4 clove) and Habanero Pepper (1) a very fine dice. To control the heat, you can certainly remove the seeds from the pepper and discard. The seeds and white membrane surrounding the seeds is where most of the heat is.
- Heat a pan on medium-high heat (no oil necessary as we’ll be sort of scalding the shrimp), then add the Shrimp (1 pound) and give it a good stir. Now add the garlic, habanero, Salt (3/4 teaspoon) and Paprika (1 tablespoon) and stir well to coat everything.
- As the shrimp cooks (remember to keep stirring) you’ll notice the color will go to a bright sort of orange color. You can place a lid on the pot for about a minute or two if you’d like. After 3 minutes you can add the Lemon Juice (2 tablespoon). The shrimp will also let out its own juices, so there’s no need for any other liquid. Try not to overcook the shrimp or you’ll risk them going rubbery.
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