Caribbean Shrimp
You'll practically feel the warm island breeze and hear the steel drums when you make this delish Caribbean dish. Now where is that cabana guy with your pina colada?
- 1 teaspoon bottled chopped garlic
- 1 cup frozen chopped onion
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 14½ -ounce can diced tomatoes
- ½ cup coconut milk
- ½ cup milk
- 1 teaspoon dried cilantro
- 1 pound shrimp, raw, peeled and deveined
Cook the garlic and onion in the oil in a large skillet over medium-high heat until the onions are tender, about five minutes.
Add cumin, paprika, salt, pepper, tomatoes, coconut milk and milk.
Heat for about one minute, stirring occasionally.
Add cilantro and shrimp.
Cook over medium heat for two minutes until shrimp are pink.
- Salad greens tossed with a light, citrus-based dressing balance the meal and cool your palate nicely.
- If you do not have coconut milk on hand and you can't get to the store, increase the regular milk to one cup and add one teaspoon of sugar.
- Be sure to spoon it generously over plain steamed rice or mashed potatoes to soak up the flavorful sauce.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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