Easy shrimp recipes with a Caribbean flair; so simple to throw together

BY NOEL CUNNINGHAM

They can be broiled, grilled, fried or even steamed. Shrimp makes the perfect appetizer and entree. Shrimp is one of my go to meals on a busy day, not because it’s tasty or versatile but it comes together in a matter of minutes and it’s satisfying. This week I’m sharing with you two easy shrimp recipes including one of my most popular recipes which is a spin on a Caribbean classic “steamed fish and okra.”  In this recipe I swap the fish for shrimp and it’s equally delicious. The other one is a spicy curried coconut shrimp that I’m sure everyone will enjoy.

These shrimp recipes are easy enough for a quick weeknight dinner with the family, delicious enough for a date night just for two, and fun enough for a late summer cookout. And if you’re trying to eat clean, don’t worry these recipes are healthy enough to help you out. Shrimp is a great source of protein and vitamin D which helps with weight loss and decreases menstrual pain. Shrimp is also rich in calcium, phosphorus, and magnesium, which can effectively aid in the fight against bone degeneration.

Steamed Shrimp with Okra is a quick tasty recipe that is easy to make.

Ingredients:

• 1 lb shrimp peeled and deveined
• Salt & pepper to taste
• 1 pack Grace fish tea (soup mix) or any fish seasoning
• 2 cups okra (sliced)
• 2 cups water
• ½ cup coconut milk
• ½ small onion (julienne)
• 1 scotch bonnet pepper
• 3 sprigs thyme
• 2 stalks escallion
• 1 medium carrot
• 2 cloves garlic
• 2 tbsp olive oil

Directions: Marinate shrimp with salt and pepper and put aside. In a bowl, mix together Grace fish tea mix with water, strain to remove noodles to make fish stock put aside for later use. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, onion, scotch bonnet pepper, carrots, garlic and okra stirring occasionally until just beginning to soften, about 3 minutes. add fish stock, coconut milk, butter, scallion and thyme. bring to a boil. Add shrimp to sauce, lower flame and cook for 3-5 minutes until pink and just cooked through. Remove from the heat. (if you overcook shrimp, you will make them rubbery). Serve with rice or Jamaican water cracker or side of your choice

Spicy curried coconut shrimp

Ingredients

• 1 tbsp vegetable oil
• 1 small onion, finely diced
• 3 cloves garlic, chopped
• 1 tsp ginger, chopped
• ½ scotch bonnet pepper, chopped
• 2 tbsp curry powder
• 1 lb jumbo raw shrimp, peeled, deveined
• 1 stalk scallion
• 2 sprigs thyme
• Salt and pepper to taste
• ½ cup of coconut milk
• 1 carrot, washed, peeled and sliced

Directions: In a heated frying pan over medium heat with oil, sauté together onion, garlic, pepper, and ginger until fragrant. Add curry powder and sauté for 2 minutes.

Add shrimp, salt, pepper, scallion, and thyme, then stir to combine. Add carrot, coconut milk, and 1 cup of water and allow to simmer. Stir occasionally until fully cooked. Adjust seasoning if desired.