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Criollo Shrimp

Criollo Shrimp recipe
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
Magazine Acquisition

What You Need

1
 onion, sliced into thin rings
1
 red pepper, sliced
1
Tbsp.  finely chopped fresh gingerroot
1/2
cup  KRAFT Zesty Italian Dressing
1
Tbsp.  GREY POUPON Dijon Mustard
1
tsp.  ground annatto
1/2
tsp.  ground cumin
1
lb.   large shrimp, cleaned, butterflied
2
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!
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