Shrimp and Cabbage
Jamaican shrimp and cabbage is a quick and healthy meal that is easy to prepare. When I made this recipe, I was eating it with someone who doesn't like spice or pork. What I would do if I was making this with someone who does enjoy life a little bit more is cook up 4 strips of diced bacon before sauting the vegetables. Then add the bacon back in with the shrimp at the very end. I also would add a whole habanero with the vegetables when they are being sauteed. The size of the shrimp I used were 26/30s. If you want smaller shrimp, make sure to cook them a little less so they don't become tough.
Ingredients
- 1 lb shrimp peeled and deveined
- 2 tbsp vegetable or canola oil
- 1 tsp paprika
- 2 tsp thyme
- 2 green onion chopped
- 1/2 tsp allspice
- 4 garlic cloves minced
- 1/2 medium onion diced
- 1/2 bell pepper diced
- 6 cups cabbage chopped
- 1 tsp boullion powder
- 1/2 tsp white pepper
- 1 tsp creole salt
Instructions
- Heat up cooking oil in a large skillet over medium high heat. Saute the shrimp for 3 minutes, seasoning with the creole salt.
- Make sure that the shrimp are just undercooked, since they will finish cooking later. Set aside.
- In the same skillet, saute the onions, green onion, garlic, bell pepper, thyme, allspice, and paprika for 2-3 minutes.
- Add in the cabbage, boullion powder, and white pepper. Cook for another 5 minutes.
- Stir in the shrimp and cook for 2 more minutes.
