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   Monday, December 9, 2019 

Vote for your Country in the Battle of the Islands! Shrimp in Coconut Sauce

Rating:

 Recipe      

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:

  1. 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.

  2. 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.

  3. Add shrimp, cook for 3 minutes or until shrimp tails curl and turn pink.

  4. 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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