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serves 4
3/4 cup oil
2 bell peppers (red and/or green), diced
1 onion, diced
1 cup pineapple chunks, drained
24 shrimp (about 1 pound, size 21-25), shelled and deveined
2 cups canned, unsweetened coconut milk
Garnish: peanuts, raisins, shredded toasted coconut, sliced green onions
Note: Before beginning Coconut Shrimp, prepare Rice and Peas, below.
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Meat
24 shrimp (size 21-25)
Produce
2 bell peppers
1 onion, diced
Green onions
Grocery
Oil
Rice
24 oz. canned, unsweetened coconut milk
Dry red kidney beans
1 can pineapple chunks
Dried thyme
Cayenne pepper
Shelled peanuts
Raisins
Shredded toasted coconut
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1. Heat oil. Saute bell pepper, onion, pineapple, and shrimp until they're nearly cooked (past translucent, almost completely opaque).
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2. Add coconut milk, stir, and let simmer for 3 to 4 minutes until sauce thickens.
3. Serve over Rice and Peas (recipe follows), garnished with peanuts, raisins, coconut, and green onions. Shaggy's adds hardo bread (a knotted yeast roll flavored with brown sugar) on the side.
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As you head out to the store, keep in mind Pete's tips for the perfect ingredients and preparation:
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A good bell pepper should have uniform color, smooth skin, no soft spots, and shouldn't rattle when you shake it.
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(Rice and Beans, Caribbean style)
serves 4
1/2 cup uncooked red kidney beans
water to cover
2 cups rice
3 cups water
1 cup canned, unsweetened coconut milk
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon cayenne pepper
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1. Simmer beans in water until done; drain.
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2. Meanwhile, cook rice and remaining ingredients until liquid has evaporated.
3. Combine.
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Shrimp sizes are designated by the number in a pound; these large-sized shrimp average 21 to 25 per pound. (You may substitute smaller shrimp.) At the seafood counter, choose shrimp "that have no smell and aren't slimy."
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To tell when beans are cooked, blow on a spoonful straight out of the pot. If the skin splits, the beans are ready.
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