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  1. Criollo Shrimp

Criollo Shrimp

00:25:00 4 servings, 1-2/3 cups (400 mL) each
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4 servings, 1-2/3 cups (400 mL) each

Fresh gingerroot, ground annatto and ground cumin are just some of the aromatic, flavourful ingredients you'll find in this delicious shrimp dish.

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Make It

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  • Heat dressing in large skillet on medium heat.
  • Add onions, peppers and ginger; cook 5 min. or until softened, stirring frequently.
  • Stir in mustard, annatto and cumin.
  • Add shrimp; cook and stir 3 to 5 min. or until shrimp turn pink.
  • Serve over rice.

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 1-1/2 cups diced tomatoes, like they do in Puerto Rico!

How to Butterfly the Shrimp

Peel and devein the shrimp by cutting about three-fourths of the way into the outer curve of the shrimp flesh, being careful to not cut all the way through to opposite side of each shrimp. Hold the shrimp under cold running water, then peel back the shell and loosen the vein with your fingers. Place the peeled deveined shrimp on a flat surface, then open like a book and press to flatten.

How to Serve at Parties

Prepare recipe as directed, except omit the rice. Spear each shrimp with a toothpick and place on a platter for your guests to pass and enjoy.


  • 4 servings, 1-2/3 cups (400 mL) each

Nutritional Information

Serving Size 4 servings, 1-2/3 cups (400 mL) each
Calories 330
% Daily Value
Total fat 8g
Saturated fat 1g
Cholesterol 170mg
Sodium 590mg
Carbohydrate 38g
Dietary fibre 2g
Sugars 4g
Protein 25g
Vitamin A 15 %DV
Vitamin C 70 %DV
Calcium 8 %DV
Iron 25 %DV

* 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.

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