Caribbean Shrimp
Source of Recipe
allfood.com
Recipe Introduction
Menu: Caribbean shrimp , basmati rice , stir-fried spinach , mango sorbet with coconut macaroons .
Heads Up:
Watch out for peeled and deveined shrimp that have been dipped in chemicals, often done to prevent moisture from seeping out of the shrimp. The chemicals are safe, but can give a too-slick feel and an odd taste to the shrimp. Ask your fish seller to show you the box, and look for "additive free."
Makes 4 Servings
Menu Gameplan:
Step 1: cook the basmati rice
Step 2: cook the caribbean shrimp
Step 3: cook the stir-fried spinach
Step 4: serve
Here's How to Make It in 20 Minutes:
Step 1: cook the basmati rice
1 cup basmati rice
¨û teaspoon turmeric (optional)
Cook the basmati rice in a medium saucepan in the amount of water and for the time suggested on the package, adding the turmeric to the water, if desired.
Step 2: cook the caribbean shrimp
1¨ö pounds peeled and deveined large or jumbo shrimp
3 scallions
3 garlic cloves
¨÷ cup finely chopped fresh mint or parsley
4 or 5 large limes (enough for ¨ù cup juice plus slices for garnish)
4 tablespoons butter
¨ö cup dark rum or ¨ù cup each rum and pineapple juice or ¨ö cup pineapple juice
¨ù teaspoon hot pepper sauce
1 cup precut fresh or drained canned juice-packed pineapple chunks
1. Rinse the shrimp and pat dry with paper towels. Chop the scallions. Mince the garlic. Chop enough fresh mint to measure ¨÷ cup. Squeeze enough juice from the limes to measure ¨ù cup - cut 1 lime into slices for garnish.
2. Melt the butter in a large nonstick skillet over medium heat. Add the shrimp, scallions, and garlic. Cook, stirring often, for about 2 minutes, or until the scallions are wilted and the shrimp are beginning to turn pink.
3. Stir in the mint, dark rum, lime juice, and hot pepper sauce. Season with salt and pepper. Bring to a boil and cook until the shrimp are just tender and opaque in the thickest part, about 1 minute more.
4. With a slotted spoon, transfer the shrimp to a bowl. Let the sauce boil 1 or 2 minutes or until slightly reduced. Return the shrimp to the skillet and remove the pan from the heat. Add the pineapple chunks and stir to combine and let through.
Step 3: cook the stir-fried spinach
1 tablespoon olive oil
2 bags (10 ounces each) prewashed baby spinach
Salt and pepper to taste
Heat the olive oil in a large skillet or wok over high heat until hot but not smoking. Add the spinach and stir-fry it for 2 to 3 minutes, or until hot and just wilted. Season with salt and pepper. Transfer to a serving dish and place on the table.
Step 4: serve
1. Divide the basmati rice among 4 dinner plates and top with the shrimp, pineapple, and sauce, dividing them equally. Garnish each plate with lime slices and serve.
2. When ready for dessert, scoop the mango sorbet into small bowls and serve with the macaroons.
Ingredients Shopping List:
Basmati rice
Large or jumbo shrimp, peeled and deveined
Scallions
Fresh mint or parsley
Limes
Pineapple chunks, fresh (from the produce department) or canned juice-packed
Prewashed baby spinach
Mango sorbet
Coconut macaroons
Ingredients From Your Pantry:
Turmeric (optional)
Garlic
Butter
Dark rum
Hot pepper sauce
Olive oil
Salt and pepper
F.Y.I:
"The national appetite for shrimp seems to be ever-increasing, with quality imports arriving from far afield."
- minutemeals' Chef Ruth
Nutrition Information Per Serving:
Single serving is ¨ù of total recipe
CALORIES 274
PROTEIN 27g
CARBS 8g
TOTAL FAT 13g
SAT FAT 8g
CHOLESTEROL 273mg
SODIUM 292mg
FIBER 1g
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