• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Caribbean Shrimp with Peppers

April 27, 2010 | Fish & Seafood, One Dish Meals

I love this recipe for a bunch of reasons that might not be obvious to readers. One, it’s simple and can be fixed in under 30 minutes for dinner. Two, it’s healthy, and I’m feeling like I should eat healthy after 3 weeks of indulging on pizza, pasta, gelato and wine in Italy. Three, my daughter is home for a week and made this for dinner for me last night, knowing how jet lagged I was. Four, and most important to me, I just love that my daughter has picked up my love of cooking and wants to share it with me!She began by dicing up an array of peppers, along with a large onion and a half of a jalapeno.Next, she pulled the tails off some thawed shrimp. We had the frozen ones that are already peeled and deveined, but if yours aren’t, you’ll need to do that too.She sauteed the peppers and onions until they were just barely soft……then added the shrimp to cook for a minute or two. Now here’s where I bit my tongue and didn’t advise on her technique at all. She did not season anything as it was cooking, but rather added pepper, garlic powder, and a bit of salt at the end. I was prepared to think this wouldn’t work so well – I was wrong. She also finished the dish by stirring in some butter to melt over everything instead of cooking in oil to start (she used a nonstick pan). Again, totally against how I would have done it, but with delicious results.The dish really gets its personality from the lime juice that’s added at the end. She served the shrimp and peppers over plain white rice (jasmine would be good too but we both thought the nutty taste of brown rice might not be so good) and then we squeezed about a half a lime per person over the top. Yum. I’m so proud of her!

Caribbean Shrimp and Peppers with Lime
Serves 4

1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1/2 to 1 jalapeno, finely diced
1 large onion, diced
24 medium-large shrimp, peeled and deveined
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons butter
2 cups cooked white rice
2 limes, cut in half

Heat a nonstick skillet over medium high heat and add peppers and onions; cook until slightly softened, then add shrimp and cook through, about 2 minutes. Add pepper, salt, garlic powder and butter, and cook for 1 minute more. Spoon shrimp and peppers over cooked rice, then squeeze lime juice over the top.

Optional: Add coconut milk and heat through before adding shrimp.

Comments

One Response | TrackBack URL | Comments Feed

  1. What an easy dish. This sounds really fresh and delicious – perfect for a healthy and fast meal. I love all the color as well. Thanks for sharing a great new recipe using shrimp.

    Reply

Leave a Reply



About Michele



Restaurant Reviews

  • bistro-barbes-tabbouleh-figs-cippolini-onions
  • linger denver ceviche with taro chips and avocado
  • opus denver asparagus salad
  • black cod TAG
  • sushi den sashimi lunch
  • acorn denver saffron risotto with tomatoes basil-1
  • capital grille denver

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele: Profile in Colorado Homes & Lifestyle Magazine

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Sponsor


DoorToDoorLogo_LARGE1-300x200
Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives