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Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4
INGREDIENTS:
- 2 Tablespoons grace hello margarine
- 8 Ounces onion, chopped
- 8 Ounces sweet pepper
- 4 Ounces tomatoes, diced
- 1 Teaspoon salt
- 1⁄8 Teaspoon grace caribbean traditions black pepper
- 1 Sprig thyme
- 1 Can grace coconut milk(400 ml )
- 1 Teaspoon brown sugar
- 24 shrimp, peeled and de-veined
- 2 Teaspoons chives
METHOD / DIRECTIONS:
- In a large skillet melt GRACE HELLO MARGARINE, add chopped onion, julienne sweet pepper and sauté for 2 minutes. Add diced tomatoes, cook for an additional minute. Add salt, GRACE CARIBBEAN TRADITIONS BLACK PEPPER and thyme. Cook until vegetables are clear and flavours are fully developed approximately 3 minutes.
- Add 1 can GRACE COCONUT MILK and stir; add brown sugar, stir until granules are dissolved; lower flame and allow sauce to reduce by half.
- Add shrimp, cook for 3 minutes or until shrimp tails curl and turn pink.
- Plate and served garnish with chives.
Notes
How to de-vein shrimp: Use a small paring knife (manicure scissors are quite handy) with a point to slit the back side of the shrimp. As you slit the shells you will cut into the meat a bit exposing the vein. Use the tip of the knife to lift the vein, then grab it with your fingers and discard.
SERVING SUGGESTIONS: Serve hot with your favourite GRACE PASTA, GRACE RICE or other starch of your choice.
RECIPE NOTES:
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