St. Kitts and Nevis-style Spiced Shrimp

Ingredients

In this adaptation of Adobong hipon to St. Kitts and Nevis cuisine, we incorporate traditional Caribbean spices such as allspice and Scotch bonnet peppers to infuse the dish with the flavors of the islands. Additionally, we serve the spiced shrimp with fragrant coconut rice, which adds a touch of sweetness and complements the spices beautifully. We alse have the original recipe for Adobong hipon, so you can check it out.

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the shrimp, allspice, thyme, paprika, minced Scotch bonnet pepper, soy sauce, and Worcestershire sauce. Mix well to ensure the shrimp is evenly coated with the spices. Let it marinate for 15 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the marinated shrimp to the skillet and cook for 2-3 minutes on each side, or until the shrimp turns pink and is cooked through.
4. 4.
   Pour in the coconut milk and simmer for an additional 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
5. 5.
   Serve the St. Kitts and Nevis-style Spiced Shrimp over a bed of fragrant coconut rice. Garnish with fresh cilantro for an extra burst of flavor.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and rinsing it under cold water.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the Scotch bonnet pepper. Adjust the amount according to your spice tolerance.
• Serve the spiced shrimp with a squeeze of fresh lime juice for a burst of citrus flavor.
• If you prefer a milder version, you can substitute the Scotch bonnet pepper with a milder chili pepper, such as jalapeno.

Serving advice

Serve the St. Kitts and Nevis-style Spiced Shrimp as a main course, accompanied by a refreshing tropical salad and some plantain chips for a complete Caribbean-inspired meal.

Presentation advice

Arrange the spiced shrimp on a platter, garnished with fresh cilantro leaves. Serve the fragrant coconut rice in a separate bowl, allowing guests to help themselves. The vibrant colors of the dish will make it an eye-catching centerpiece for any table.