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Shrimp Rundown Recipe (Cayman Style)
Rundown: A slow-cooked stew made with coconut milk, breadfruit, cassava or yam (whatever starch the chef prefers) and cornmeal dumplings all cooked slowly until the flavors meld.
Serves 2
Prep Time 10 mins
Cook Time 30 mins
Ingredients
- 1 pound 21/25 shrimp peeled and deveined
- 1 can Coconut Milk
- 2 tablespoons corn starch
- 1 tablespoon virgin olive oil
- 1 medium onion, chopped
- 1 medium tomato, diced
- 1 sweet potato (optional)
- 1 ripe Plantain (optional)
- 2-3 Seasoning peppers, minced
- 1 Scotch Bonnet pepper, deseeded and chopped
- 1 small sweet pepper, diced
- 1 sprig thyme
- 4 cloves garlic, minced
- pepper to taste
- salt to taste
Instructions
- Saute the shrimp (seasoned with salt and pepper) in frying pan with a little virgin olive oil and set aside.
- In a second frying pan saute the onion, sweet pepper, garlic, thyme, scotch bonnet pepper. Then transfer this to a dutch pot
- Add Coconut Milk, tomato, potato, plantain, S. peppers to a dutch pot, and let simmer until reduced to half for about 20 mins.
- Thicken this with the cornstarch which is diluted in a little water.
- Return the shrimp to the dutch pot and warm it through for 5 – 7 mins.
- Check the taste and add salt and pepper to taste.
