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Spicy Island Shrimp Recipe
Spicy Island Shrimp Recipe photo by Taste of Home

Spicy Island Shrimp Recipe

Publisher Photo
My husband got this recipe while he was living on St. Croix Island. We've served the zippy shrimp dish on several holiday occasions. I'm amazed at how even those who claim not to care for shrimp come out of their shells and devour them when they're prepared this way! -Teresa Methe, Minden, Nebraska
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 6 servings

Ingredients

  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 1/2 cup butter cubed
  • 2-1/4 pounds uncooked large shrimp, peeled and deveined
  • 2 cans (8 ounces each) tomato sauce
  • 3 tablespoons chopped green onions
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon white pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • Hot cooked rice

Nutritional Facts

1 serving (1 each) equals 293 calories, 17 g fat (10 g saturated fat), 293 mg cholesterol, 1,013 mg sodium, 7 g carbohydrate, 2 g fiber, 29 g protein.

Directions

  1. In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink.
  2. Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. Serve with rice. Yield: 6 servings.
Originally published as Spicy Island Shrimp in Taste of Home February/March 2002, p25

Nutritional Facts

1 serving (1 each) equals 293 calories, 17 g fat (10 g saturated fat), 293 mg cholesterol, 1,013 mg sodium, 7 g carbohydrate, 2 g fiber, 29 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Spicy Island Shrimp

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 21, 2014

"Delicious...No need to change anything. I was worried about the cayenne pepper and reduced it to half of what the recipe called for. I won't change anything in the recipe next time i make it. My family like this one a lot."

MY REVIEW
Reviewed May. 13, 2014

"very good!"

MY REVIEW
Reviewed Mar. 25, 2014

"This recipe was amazing! I also made it with chicken and shrimp by cooking the inplace of the shrimp. Then added the shrimp when the chicken was done. Everyone loved it and I was very happy with the out come! I used 1/4 tsp of cayenne pepper and it was not too spicy."

MY REVIEW
Reviewed Aug. 12, 2012

"This has to be one our absolute favorite recipes EVER in our house. I take out a portion for my kids before I add the white and cayenne pepper (too spicy for them yet and 6 & 5) add a litte ketchup to their version and they eat it right up! Of course my husband and I LOVE the full spicy version. SO GOOD!"

MY REVIEW
Reviewed Jan. 15, 2012

"Great recipe. I just recently realized that I love shrimp recipes. I don't like green pepper though & used red instead. I cut the recipe in 1/2 & it was at least 4 servings. Definitely a keeper"

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