Caribbean Tropical ShrimpMy name is Tatiana Zanardi, I’m Brazilian and I live in a sail catamaran called Ocean Eyes - a Voyage 43 2000 - with my husband Alcides Falanghe. We moved from Sao Paulo to the boat two years ago and we don’t regret one second of our decision. We have been sailing around Caribbean, from BVI till Aruba, stopping by almost all the islands in the Eastern Caribbean. When I have guests on board I like to serve this dish as the first one, to give them a taste of the Caribbean . They love it and in just a few minutes they are all relaxed and enjoying their vacations. The best place to serve it is in Bonaire, Dutch Caribbean, a paradise for divers and for everybody who loves nature.

Caribbean Tropical Shrimp
1 fresh pineapple cut in half and flesh removed
½ Tablespoon butter
1 Tablespoon olive oil
½ Small onion chopped
16 shrimp raw without skin tale
5 drops of orange blossom water (just to aromatize)
1 large tomato chopped
White pepper
Fresh Presley
Non sugar coconut powdered

Heat in a large pan the butter and the olive oil. Stir in the onions and when they are soft stir in the shrimps. After 2 minutes add the orange blossom water and mix everything well, and after that add the tomatos. Sprinkle salt, white pepper, coriander to your taste and mix. Turn off the oven, add the Presley and cover the pan for 5 minutes. Fill each pineapple half with this mixture, and sprinkle some coconut powdered over it. Serve with a refreshing Pinot Grigio would complement this dish perfectly.

>> Back to Recipes Page

Ocean Eyes Ocean Eyes