Calypso Shrimp Recipes

Steps:

• Mix all ingredients except shrimp and salsa in a medium glass or plastic bowl.
• Stir in shrimp; let stand 15 minutes.
• Prepare salsa.
• Cook shrimp in 10" skillets over medium-high heat about 5 minutes, turning shrimp once, until shrimp are pink and firm.
• Divide salsa among 4 plates.
• Arrange shrimp on salsa.
• Garnish with lime slices.

Steps:

• Saute garlic and ginger in butter for one minute, add remaining ingredients.
• Add shrimp cook till firm and pink in color.
• Arrange shrimp over rice pour over sauce reduction.
• Enjoy!

Steps:

• Cut prosciutto into 1/2 inch wide by 7 inch long strips.
• Soak thirty 6-inch skewers in water for 30 minutes.
• Meanwhile, in a shallow dish combine honey and ginger and set aside.
• In another shallow dish combine peanuts and coconut and set aside.
• Drain skewers. thread shrimp lengthwise on skewers at tail end until they are straight.
• Brush each shrimp with honey mixture.
• Roll in coconut mixture wrap a piece of prosciutto around each shrimp.
• If grilling, cook shrimp until opaque.
• If cooking in oven, preheat to 375 degrees and bake 4 to 6 minutes.
• Stir together créme fraîche, lime peel, and enough lime juice to make the desired consistency.

Steps:

• Prepare Bean Salsa set aside. Mix remain-ing ingredients except shrimp in medium bowl. Stir in shrimp. Spray 10-inch nonstick skillet with nonstick cooking spray heat over medium-high heat. Cook shrimp mixture in skillet, turning shrimp once, until pink. Divide salsa among 4 serving plates. Arrange shrimp on salsa.1 Serving: Calories 235 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 80mg Sodium 350mg Carbohydrate 39g (Dietary Fiber 9g) Protein 18g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Place the flour, salt and half the cayenne pepper on a large plate and mix together. Cut the fish into pieces measuring approximately 3 x 2ins and place in the seasoned flour to lightly coat both sides.
• Melt the butter in a large frying pan. Add the fish and cook gently for 3-4 minutes on each side or until light golden in colour. Carefully remove the fish fillets from the pan and keep warm.
• Re-heat the butter in the frying pan. Reduce the heat. Combine the vinegar, cinnamon, mace, cloves and remaining cayenne pepper in a small bowl, and add to the frying pan. Reduce the heat.
• Blend together the water and cornstarch. Stir in the tomato paste and add to the frying pan. Stir in the green pepper and bring the sauce to the boil.
• Arrange the fish on a serving plate and pour the sauce over.