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4 servings, 1-2/3 cups (400 mL) each
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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 1-1/2 cups diced tomatoes, like they do in Puerto Rico!
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.
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.
* 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.