Caribbean Shrimp Spread Recipes

Steps:

• Heat broiler.
• Coat large broiler-pan rack with nonstick vegetable-oil cooking spray.
• Mix brown sugar, allspice, black pepper, onion powder, thyme, salt and cayenne in bowl.
• Whisk in oil, molasses and lime juice until smooth.
• Add shrimp; toss to coat.
• Cover and refrigerate for 10 minutes, stirring after 5 minutes.
• Arrange shrimp in single layer on broiler-pan rack.
• Broil about 4 inches from heat for 2 minutes.
• Turn shrimp over.
• Broil 1-2 minutes or until shrimp are cooked through.
• Serve shrimp immediately with white rice if desired.
• Garnish with lime wedges.
• Pour drippings from broiler pan over shrimp, if desired.

Steps:

• Stir seasoning into cream cheese container. Spread mixture on large serving plate or dinner plate.
• Top with lime peel, shrimp, onions, bell pepper and cheese.
• Serve immediately with crackers or vegetables, or cover and refrigerate until serving time.

Steps:

• Combine the allspice, thyme, cinnamon, cumin, nutmeg, cayenne, black pepper and salt in a bowl. Add the shrimp and toss thoroughly.
• Heat 1 teaspoon of the oil in a small nonstick skillet set over medium-high heat. Add the shrimp in a single, uncrowded layer and cook until no longer translucent in the center, 2 to 3 minutes per side. Transfer to a plate.
• Heat the remaining 1 teaspoon oil in the skillet. Add the pineapple and cook until lightly browned, about 1 minute. Turn and cook until again lightly browned on the underside, 1 minute more. Remove from the heat.
• Thread each skewer in the following order: mint leaf, pineapple chunk, shrimp, pineapple chunk and mint leaf. Serve warm or at room temperature.

Steps:

• In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

Steps:

• I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined, tails can be either on or off.
• The most important thing to remember with this recipe is to completely thaw the precooked, frozen shrimp in a colander. When most of the water drains off, pat dry the shrimp as much as possible with paper towels. (Or start with fresh, peeled, deveined shrimp, precooked. A lot of grocers will steam them at no extra charge.).
• Turn your burner on medium high (almost high) and set your large non stick skillet or wok over the burner. When skillet begins to get really hot, but NOT smoking, quickly add the melted butter and shrimp.
• Sprinkle on the Caribbean Jerk Seasoning to taste. It's hot and spicy so be careful if you don't like the heat.
• Keep the shrimp moving in the pan, glazing the shrimp with the hot butter and spices.
• Cook just until hot and slightly browned. (only about 3 minutes or even less depending on the heat of your skillet).
• You can also make these in the broiler or on the grill after tossing the shrimp in melted butter, sprinkling on Caribbean Jerk Seasoning and spreading them on a broiler pan or open grill. Broil for only 2 to 3 minutes, watching closely.

Steps:

• In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.
• Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
• Transfer to a heated platter and sprinkle on the cilantro. Serve at once.

Steps:

• In large glass or plastic bowl, mix all ingredients except oil. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
• Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Arrange shrimp in single layer in pan.
• Bake uncovered 7 to 8 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot.

Steps:

• In a small bowl, combine the cream cheese, ketchup, mayonnaise, onion, mustard and garlic salt. Stir in the shrimp. Cover and refrigerate for at least 1 hour. Serve with baguette slices.

Steps:

• Preheat oven to 500 degrees F.
• Slice the shrimp in half, lengthwise. Heat the oil in a small nonstick skillet over medium heat and add the shrimp. Cook until the shrimp turn pink, about 3 minutes, and season them with salt and pepper.
• Roll out the dough on a lightly floured surface into a 10-inch round. Place the crust onto a parchment line baking sheet. Spread the sauce onto the pizza, leaving the edges clean for a crust to form. Put half of the cheese on top and spread the shrimp evenly over the pizza. Then add the mango slices, red onion, red bell pepper, and yellow bell pepper evenly on the top. Sprinkle the pizza with the red pepper flakes and top with the remaining cheese. Bake the pizza for 15 minutes or until the cheese is melted and slightly brown. Serve immediately with more red pepper flakes sprinkled on top.

Steps:

• Heat grill to high. Assemble 8 kebabs (using 2 short skewers for each), alternating 4 shrimp with 3 pieces of pepper on each. Arrange skewers in a nonmetallic dish.
• In a small bowl, whisk together rum, oil, curry powder, allspice, and cayenne. Pour marinade over skewers, and turn to coat. Let stand 5 minutes. Season with salt.
• Lightly oil grates. Place skewers on grill; cover grill, and cook until grill marks are visible and shrimp are opaque throughout, 2 to 3 minutes per side. Season with more salt, if desired. Serve with sauce.