Spicy Island Shrimp

I was invited to a barbeCue/ barbeQue, whatever way you wish to pronounce it. I didn’t know to bring, since the host said she said that she had the basic Canadian barbecue essentials, ribs, chicken wings, burgers etc…So, I looked at some Canadian Living and Readers Digest…

I found a recipe, but was not sure if it was appropriate for the event, but it turned out to be a success.

DSC_2766

This is the Spicy Island Shrimp*, that I found in the Readers Digest May 2013 issue. There was no link or a website that had the recipe listed…so below are the methods and ingredients you’ll need.

ready in 40 minutes, serves 6

Ingredients:

¼ cup (50 mL) butter, cubed

1 large green pepper, chopped

1 large onion, chopped

2 lb (1 kg) uncooked large shrimp, peeled and deveined

2 cups (500mL) tomato sauce

3 tbsp (45mL) chopped green onions

1 tbsp (15mL) minced fresh parsley

1 large garlic clove, crushed

1 tsp (5 mL) paprika

½ tsp (2mL) salt

½  tsp (2mL) pepper

½  tsp (2mL) dried oregano

½  tsp (2mL) dried thyme

¼ tsp (1mL) cayenne pepper

6 cups (1.5L) hot cooked rice

Method:

In a large skillet, melt butter and saute green pepper and onion until tender, 3-5 minutes. Reduce heat; add shrimp. Cook, stirring, 5 minutes or until shrimp turns pink. Stir in tomato sauce, green onions, parsley, garlic, paprika, salt, pepper, oregano, thyme and cayenne pepper. Bring to a boil. Reduce heat, simmer, uncover, for 20 minutes or until slightly thickened. Serve with rice.

For the barbecue, I didn’t make rice. I also thought that there was too much tomato sauce in this recipe, so I simmered the sauce for a tad more, until the sauce evaporated.

The shrimp turned out good. The first taste is tomato-y and then there’s a kick at the end because of the spices. Give it a try. GOOD LUCK!

*recipe is straight from the Reader Digest May 2013 issue

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