pepper recipe
Caribbean "Chip" Glazed Shrimp


(Serves 6)

1/2 cup (1 stick) butter
1 medium red onion, finely chopped
8 to 10 cloves garlic, minced
2 teaspoons salt
1/4 teaspoon oregano
1/4 teaspoon ground cumin
2 tablespoons "Chip" pepper sauce
3 Ibs. medium to large shrimp, peeled and deveined
1/2 cup coconut milk
1 red bell pepper, cut into 1/4-inch strips
1 (28-ounce) can tomato puree
1/2 cup rum
3 cups cooked rice

Melt butter pan over low heat. Add onion, garlic, salt, cumin and pepper sauce. Cook 2 minutes, stirring occasionally.

Increase heat to medium-high. Add shrimp, bell peppers and stir-fry for 5 minutes. Reduce heat to medium and stir in tomato puree, coconut milk, tomato puree and rum; cook uncovered for 10 minutes, stirring occasionally. Serve over cooked rice.



Chef Mark Abernathy, Loca Luna & Bene Vita, 3519 Old Cantrell Rd., Little Rock, Arkansas

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