Caribbean LIght Recipes - Drunken Shrimp

  • ½ cup guava nectar

  • ¼ cup orange juice, preferably the pulpy home-style type

  • 2 tablespoons dark rum

  • 2 teaspoons peanut oil

  • ½ teaspoon ground thyme

  • ½ teaspoon ground allspice

  • ¼ teaspoon turmeric

  • ¼ teaspoon curry powder

  • Scant ¼ teaspoon dried red pepper flakes or ½ small bird pepper, minced

  • 1 pound medium, peeled, deveined shrimp, tails on

1) In a wide, shallow dish big enough to accommodate the shrimp without stacking them, combine all the ingredients. Toss to coat the shrimp, cover, and refrigerate at least one hour.

2) Coat a grilling tray with nonstick cooking spray, and lay the shrimp out flat (no crowding), reserving the marinade. If you don't have a grill tray, skewer the shrimp, and spray the grill rack. Grill over medium heat on both sides for a total of 3-5 minutes, until pink, no longer translucent, and with light grill marks.

3) Meanwhile, in a small saucepan, bring the marinade to a boil for 2 minutes, then pour it into a shallow serving bowl. Remove the shrimp from the grill and toss to coat thoroughly in the heated marinade. Use these as an appetizer for a dinner party, or make a bigger batch and leave it out, buffet-style, for guests to help themselves.

Makes 4 Servings

Per serving: Calories: 150; Fat 3 g; Cholesterol: 175mg; Sodium:200mg;
Daily Value: Vitamin B12 21%, Vitamin C 18%, Iron 17%

The food of the islands has its own special charm and aiming to take the fear out of the feasting, dietician and culinary instructor Donna Shields has penned Caribbean Light, a healthy romp through the kitchens of our West Indian neighbors. This and many other down island delicacies are available through Caribbean Light.

To order a signed copy of Caribbean Light click here.

About Donna Shields

Donna Shields, our new culinary contributor, is an expert on many food topics but especially on the flavors of the islands. Not only is she a long time Key West resident with lots of good stories to tell, but the girl is qualified to talk food. She’s a former instructor from the Culinary Institute of America, a recipe developer and nutrition spokesperson for major food companies, food writer and cookbook author of Caribbean Light, 2008.