Caribbean Blaze Shrimp

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  • 1/2 cup butter (1 stick)
  • 1/4 cup coconut butter
  • 1 medium onion, finely chopped
  • 8 to 10 cloves garlic, minced
  • 2 teaspoons salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 2 tablespoons TABASCO® brand Original Red Sauce
  • 3 pounds large shrimp, peeled and deveined
  • 1 green bell pepper, cut into 1/4-inch strips
  • 1 red bell pepper, cut into 1/4-inch strips
  • 1 (28-ounce) can tomato puree
  • 1/2 cup sherry
  • 3 cups hot cooked rice
  • 1 kiwi, peeled and sliced (optional)


Melt butter and coconut butter in a 12-inch stir-fry pan over low heat. Add onion, garlic, salt, oregano, cumin and TABASCO® Sauce. Cook 2 minutes, stirring occasionally.

Increase heat to medium-high. Add shrimp and bell peppers and stir-fry for 5 minutes. Reduce heat to medium and stir in tomato puree and sherry; cook uncovered for 10 minutes, stirring occasionally.

Tightly pack rice into a medium bowl and turn the bowl upside down over the center of a large round serving dish, releasing the rice in its bowl shape. Arrange shrimp around rice on platter and garnish with kiwi, if desired.

Makes 6 servings.

3rd Place: 2002 TABASCO® Cook & Ladder® Competition. Submitted by Firefighter Ronnie Horruitiner, Miami Fire Department

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