RPCookin
Executive Chef
1 bag frozen shrimp, (12 oz.?), thawed and peeled with tails removed
2 bell peppers, julienned (about 3/8" wide strips)
1 large onion, sliced into rings
1 tb chopped garlic (or as much or little as you like)
1-2 tsp Barrier Reef Seasoning (My favorite Caribbean blend from Savory Spice Shop)
2 tb butter for shrimp and another 2 tb for veggies (or more if you aren't watching intake, that's up to the cook)
Salt and black pepper to taste.
1/2 c chicken stock (or seafood stock would work too, if you have it)
Sauté the shrimp in butter with the chopped garlic and Barrier Reef Seasoning (Brown sugar, orange peel, lemon peel, chiles, ginger, citric acid, crushed red pepper, nutmeg, mace, cloves, makrut lime leaves, parsley).
Remove shrimp from pan and set aside. In the same pan sauté the sliced onion and bell peppers in a little more butter for a couple of minutes, salt and pepper to taste. Add chicken stock, cover and cook for 5 minutes to soften the veggies, uncover and cook to evaporate most of the liquid. Add the shrimp back to warm, and serve plain (as I did) or over rice works too).
2 bell peppers, julienned (about 3/8" wide strips)
1 large onion, sliced into rings
1 tb chopped garlic (or as much or little as you like)
1-2 tsp Barrier Reef Seasoning (My favorite Caribbean blend from Savory Spice Shop)
2 tb butter for shrimp and another 2 tb for veggies (or more if you aren't watching intake, that's up to the cook)
Salt and black pepper to taste.
1/2 c chicken stock (or seafood stock would work too, if you have it)
Sauté the shrimp in butter with the chopped garlic and Barrier Reef Seasoning (Brown sugar, orange peel, lemon peel, chiles, ginger, citric acid, crushed red pepper, nutmeg, mace, cloves, makrut lime leaves, parsley).
Remove shrimp from pan and set aside. In the same pan sauté the sliced onion and bell peppers in a little more butter for a couple of minutes, salt and pepper to taste. Add chicken stock, cover and cook for 5 minutes to soften the veggies, uncover and cook to evaporate most of the liquid. Add the shrimp back to warm, and serve plain (as I did) or over rice works too).
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