Caribbean Confetti Shrimp

Buy peeled and deveined shrimp because it is a real timesaver. Start cooking the rice first so it will be done at about the same time as the shrimp.

2 tsp. Olive Oil
1/2 c. Onion, diced
1/2 c. Red Bell Pepper Strips
2 cloves Garlic, minced
1 Tbsp. Cider Vinegar
1/4 tsp. Black Pepper
8 Pimento Stuffed Olives, halved
1 15 1/2oz.can Stewed Tomatoes, undrained
2 Bay Leaves,

1 lb. Peeled, deveined med Shrimp
1 c. frozen Peas, thawed
2 c. hot cooked Long-Grained Rice

Heat oil in a large nonstick skillet over medium-high heat until hot.
Add onion, bell peppers and garlic, sauté 3 minutes.
Add vinegar and next 4 ingredients (vinegar through bay leaves); bring to a boil. Cover, reduce heat to medium and cook 5 minutes.
Add shrimp; cover and cook 4 minutes.
Add peas; cover and cook 1 more minute.
Discard Bay Leaf.
Serve with hot rice.

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