Spicy Caribbean Shrimp |
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| Ingredients: | |||||||||||||||||||||||||||||
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1 lb. raw shrimp, peeled and deveined 1/4 cup coconut rum (or any type of rum) 1/4 cup olive oil 2 teaspoons curry powder 1/2 teaspoons cayenne pepper 1/2 teaspoons allspice 1/2 teaspoons ground coriander 1 teaspoons salt 2 limes, juiced 2 mangoes, peeled and diced into small pieces 2 tablespoons canola oil |
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| Preparation: | |||||||||||||||||||||||||||||
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Wash shrimp and pat dry, leaving tails on. In medium-size bowl, whisk together rum, olive oil, curry powder, cayenne, allspice, and coriander. Set aside. Heat canola oil in a large skillet (or heat up the grill). Add shrimp to bowl and toss to coat with sauce. Cook shrimp for a minute or two until done—sprinkle with salt while cooking. When cooked, remove shrimp from skillet and toss with diced mango and lime juice. Serve with rice, beans, and plantains. |
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