Caribbean Fusion Shrimp And Rice Food

CARIBBEAN RICE 'N' SHRIMP

Steps:

• Prepare rice mix according to package directions, omitting chicken. Meanwhile, in a large saucepan, bring water to a boil. Add asparagus; cover and cook for 2 minutes. Stir in shrimp; cook for 2-3 minutes or until shrimp turn pink. Drain. Add asparagus, shrimp and tomato to rice; toss gently.

CARIBBEAN PASTA WITH SHRIMP

Steps:

• In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.
• Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
• Transfer to a heated platter and sprinkle on the cilantro. Serve at once.

CARIBBEAN SHRIMP

Steps:

• Heat broiler.
• Coat large broiler-pan rack with nonstick vegetable-oil cooking spray.
• Mix brown sugar, allspice, black pepper, onion powder, thyme, salt and cayenne in bowl.
• Whisk in oil, molasses and lime juice until smooth.
• Add shrimp; toss to coat.
• Cover and refrigerate for 10 minutes, stirring after 5 minutes.
• Arrange shrimp in single layer on broiler-pan rack.
• Broil about 4 inches from heat for 2 minutes.
• Turn shrimp over.
• Broil 1-2 minutes or until shrimp are cooked through.
• Serve shrimp immediately with white rice if desired.
• Garnish with lime wedges.
• Pour drippings from broiler pan over shrimp, if desired.

CARIBBEAN FUSION SHRIMP AND RICE

Steps:

• Prepare Jasmine rice according to package instructions.
• While rice is cooking, heat coconut milk, all seasonings and garlic in large non-stick pan over medium heat until garlic is tender.
• Cut red and green bell peppers into wide strips.
• Add tomato puree and pepper strips to pan and continue cooking until peppers are near tender.
• Add shrimp to pan and continue cooking until shrimp are pink and cooked through.
• Serve over jasmine rice.

ASIAN/MARYLAND FUSION HARD CIDER SHRIMP

Steps:

• Combine 1/2 bottle of the cider and the rest of the ingredients (except the shrimp and the powdered hot pepper) in a gallon size sealable bag or marinating container, and mix well.
• Add shrimp to the marinade, and lay flat in refrigerator, marinating for about 15 minutes on each side.
• Pour the rest of the cider into a medium/large saucepan (one big enough to lay out all of the shrimp in a single layer) and bring to a boil.
• Reduce heat to medium, and add marinated shrimp, along with all of the marinade liquid. Spread shrimp out in a single layer. Sprinkle with half of the hot pepper, if you're using it.
• Saute shrimp for about 5-7 minutes per side, keeping it moving (but not allowing them to overlap - gently shaking the pan occasionally does the trick). The shrimp are done once they are pink throughout.

FUSION SHRIMP

Steps:

• Spicy Fruit Salsa: Mix all ingredients together and chill for 1-6 hours.
• Shrimp: Place cleaned shrimp on paper towels to dry.
• Flour shrimp to coat shaking off excess, set aside.
• To the remaining flour add the graham crumbs, set aside.
• Place the egg whites in a bowl whisk lightly add peanut butter, sesame oil and ginger whisk to combine.
• Dip into egg white mixture then coat with the graham crumbs and set aside.
• Heat 1 inch peanut oil or vegetable oil till hot over medium high heat in a large frying pan. When oil is hot add half the shrimp fry for 1 minute flip and fry 1 more minute. Remove to a paper towel to drain.
• Repeat with rest of shrimp.
• Plate the shrimp with the bowl of chilled salsa.
• This would be fun to enjoy wrapped in romaine lettuce or with rice.