Shrimp Pelau | Taste of Trini

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: water + coconut extract

Light coconut milk reduces calories while maintaining flavor.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is more affordable and provides a similar texture.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeño offers heat with less intensity.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and offers a similar umami flavor.

Shell and devein shrimp, wash with lemon.

Season shrimp with salt, black pepper, lemon pepper, green seasoning, freshly grated ginger, ginger soy sauce, and sesame oil; mix and set aside.

Add oil and brown sugar to a pot over medium heat until it turns dark amber.

Add ketchup and pinto beans to the pot, fry for about a minute.

Add carrots, sweet peppers, and hot peppers; mix and cook for about 2 minutes until tender.

Add parboiled rice to the pot and cook for about 5 minutes on medium-high heat until water evaporates.

Add coconut milk and water to the pot, along with green seasoning, celery, scallions, and pumpkin soup mix; mix well.

Cover and let cook for 15 minutes until rice is plump and liquid reduces.

Add shrimp to the pot and cook for 2-3 minutes until they turn pink.

Stir in golden ray butter until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens