Caribbean Shrimp

Ingredients

2 tbsp instant minced onion
2 tbsp butter or margarine
1 cup chopped green bell pepper
14 1/2oz can whole tomatoes
1 bay leaf
1/2 tsp sugar
1/4 tsp allspice
1/4 tsp salt
1/8 tsp ground red pepper
1 lb medium shrimp, shelled and deveined
1 tbsp fresh lime or lemon juice

In a cup, combine onion with 2 tbsp water; set aside to soften, about 10 minutes.
In a large skillet, heat butter until hot. Add green pepper and reserved onion; cook and stir until almost crisp-tender, about 3 minutes.
Add tomatoes, bay leaf, sugar, allspice, salt and ground red pepper, breaking up tomatoes with a spoon. Bring to a boil, reduce heat and simmer, uncovered, until slightly thickened, about 20 minutes.
Add shrimp; cook and stir until pink, 3 to 5 minutes. Stir in lime juice. Remove bay leaf before serving. Serve over steamed rice, if desired. Makes 4 servings.

This recipe was clipped from a newspaper many years ago and has been a family favorite for a very long time. It is the perfect combination of sweet and spicy and an excellent way to serve shrimp.

Cajun Marinated Shrimp and Corn

Ingredients

3/4 cup olive oil

1/2 cup red wine vinegar

3 Tbsp Creole mustard (like Zatarain's)

2 Tbsp chopped green onions

2 Tbsp chopped fresh parsley

2 lbs precooked shrimp (41-50 count), peeled and deveined

2 cups frozen corn, cooked according to package directions and cooled

Salt to taste

Freshly ground black pepper to taste

In medium bowl, combine oil, vinegar, mustard, green onion, and parsley. Whisk to blend. Set aside.

Combine corn and shrimp in large shallow container. Pour on the marinade and toss to coat evenly. Cover and chill for about 4 hours. Serve cold.

Serve as an entree or with tortilla chips as an appetizer.

Chipotle Spiced Grilled Shrimp

1/2 pound frozen, uncooked shrimp, peeled and deveined (about 32 shrimp)
2 tablespoons tomato paste
1 1/2 teaspoons water
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon minced garlic
1/2 teaspoon chipotle chili powder

Grill basket or skewers

Defrost shrimp, rinse in cold water and pat dry with papertowels.

To make the marinade, whisk together the tomato paste, water and oil in a small bowl. Add garlic and chili powder. Mix well.

Using a brush, spread the marinade (it will be thick) on both sides of the shrimp. Place in the refrigerator until ready to cook.

Oil grill rack or spray with non-stick cooking oil.

Preheat grill.

Put the shrimp in a grill basket or on skewers and place on the grill. Turn the shrimp after 3 to 4 minutes. The cooking time varies depending on the heat of the fire, shrimp are done when tails turn white.

This is a great summer recipe. Pair it with the Tangy Citrus Spinach Salad