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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!
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.
Prepare as directed, omitting the rice. Spear each shrimp with a toothpick and place on a platter for your guests to pass and enjoy!
Looking for a new and delicious way to serve shrimp? Try this low calorie main dish that provides vitamin C from the red pepper.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.