Shrimp Rundown Jamaican Coconut Shrimp Food

SHRIMP RUNDOWN

Shrimp Rundown image

The Jamaicans serve this when their budget is rundown, since shrimp is cheap on their island. My husband's friend, a Jamaican-born chef, gave me this recipe. It is awesome.

Provided by conniecooks

Categories Healthy

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, diced
2 garlic cloves, minced
1 pinch dried scotch bonnet pepper (to taste)
1/4 teaspoon curry powder (Montenegro)
1/2 cup pure coconut cream
1 cup water
1/2 lb tomatoes, chopped
salt & pepper
1 lb shrimp, cleaned

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.

Nutrition Facts : Calories 236.5, Fat 7.3, SaturatedFat 5.9, Cholesterol 142.9, Sodium 661.2, Carbohydrate 26.1, Fiber 1.3, Sugar 21.7, Protein 16.8

CARIBBEAN COCONUT SHRIMP

Caribbean Coconut Shrimp image

Try out a restaurant favorite at home with our coconut shrimp recipe! Use our Caribbean Coconut Shrimp recipe and your shrimp will be ready in 20 minutes.

Provided by My Food and Family

Categories Recipes

Time 17m

Yield Makes 4 servings.

Number Of Ingredients 10

Ingredients

1/4 cup KRAFT Real Mayo, divided
1/4 cup chopped roasted red pepper
1/4 cup chopped papaya
1/4 cup flour
1/2 tsp. allspice
1 cup BAKER'S ANGEL FLAKE Coconut
1 egg
1 Tbsp. water
1 lb. cleaned large (21 to 30 count) shrimp
1-1/2 cups PLANTERS Peanut Oil or vegetable oil

Steps:

Place half of the mayo and red pepper in blender container; cover. Blend until smooth. Pour into small ramekin. Refrigerate. Place remaining mayo and papaya in blender container; cover. Blend until smooth. Pour into another small ramekin. Refrigerate.
Mix flour, allspice and coconut in shallow pan. Beat egg and water in medium bowl with wire whisk until well blended. Dip shrimp into egg mixture; shake off excess. Coat with flour mixture.
Heat oil to 350°F in medium saucepan. Cook shrimp in hot oil 2 min. or until golden brown. Remove from oil; drain.
Divide shrimp between 4 plates. Spoon 1 Tbsp. papaya mayo on plate. Slightly overlap 1 Tbsp. red pepper mayo on papaya mayo. Serve immediately.

Nutrition Facts : Calories 530, Fat 38 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 280 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

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