Shrimp Rundown Recipes

SHRIMP RUNDOWN

Steps:

• Saute the shrimp (seasoned with salt and pepper) in frying pan with a little virgin olive oil and set aside. Blanch the broccoli in salted water and set aside with the snow peas. In a second frying pan saute the onion, sweet pepper, garlic, thyme, scotch bonnet pepper and ginger. Add the white wine and Grace Coconut Milk and let simmer until reduced to half. Thicken this with the cornstarch which is diluted in a little water. Return the shrimp to this and warm it through. Add the blanched broccoli and the cleaned snow peas and simmer for another minute. Check the taste and add salt and pepper to taste.To Serve: Serve on cooked rice.

SHRIMP RUNDOWN

Steps:

• Heat oil in saucepan over medium high heat. Add Onion, garlic, and scotch bonnet pepper. Sauté 3 minutes until softened.
• Add curry, coconut cream, water tomatoes, salt & pepper.
• Melt cream and continue to cook uncovered about 15 min or until slightly thickened.
• Add shrimp and simmer until they are cooked about 2 -5 minutes.
• Check seasoning for salt & pepper.

SHRIMP RUNDOWN (JAMAICAN COCONUT SHRIMP)

Steps:

• Preheat a medium sized skillet or frying pan with olive oil on medium heat.
• Sautee the scallion, onion, garlic and ginger until soft and translucent.
• Add the bell pepper and continue to cook for a few minutes.
• Add the tomato followed by the herbs and spices - thyme, all purpose seasoning, pimento berries, paprika and soy(a) sauce.
• Stir in the coconut milk along with the coconut cream and scotch bonnet.
• Bring the pan to a rolling boil then reduce the medium-low heat.
• Cover the pan with a lid and allow to simmer for about 20 minutes or until the sauce begins to thicken.
• Once thickened, proceed to fold in the shrimp and cook while stirring until they turn pink (this will take a few minutes).
• Do a taste test and adjust for pink salt and black pepper to suit.
• Discard the thyme stems and scotch bonnet.
• Serve immediately.