Criollo Shrimp

photo by:

kraft

Awesome! I LOVED it! I'm always looking for new ways to make shrimp that not Italian or Chinese. I added a can of tomatoes to it. This is definately going to be made ag...read more

posted by

preludepixie

on 4/5/2009

time

prep:

15 min

total:

25 min

servings

total:

4 servings

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What You Need

onion, sliced into thin rings

red pepper, sliced

Tbsp. finely chopped fresh gingerroot

1/2

cup KRAFT Zesty Italian Dressing

Tbsp. GREY POUPON Dijon Mustard

tsp. ground annatto

1/2

tsp. ground cumin

lb. large shrimp, cleaned, butterflied

cups cooked white rice

Make It

COOK onion, red pepper and gingerroot in dressing in large skillet on medium-high heat 5 min. or until onion is tender.

STIR in mustard, annatto and cumin until blended.

ADD shrimp; cook 3 to 5 min. or until shrimp turn pink and are cooked through. Serve over rice.

Kraft Kitchens Tips

Special Extra

Criollo shrimp can be found on every island in the Caribbean and in as many variations. Add 2 tsp. chopped Scotch Bonnet peppers like they do in the Dominican Republic or 1 can (14-1/2 oz.) diced tomatoes, like they do in Puerto Rico!

How to Butterfly Shrimp

Peel and devein shrimp by cutting about three fourths of the way into flesh, without cutting all the way through along its outer curve just deep enough to see vein. Peel back shell under running water, loosening vein with fingers. Lay peeled shrimp on flat surface and flatten it open.

Great at Parties

Prepare as directed, omitting the rice. Spear each shrimp with a toothpick and place on a platter for your guests to pass and enjoy!