Caribbean Shrimp

It was over 10 years ago that I found myself walking among the grocery isles as my mother shopped for the week. My little sister was lagging behind and playing at one of the kiosks. A few minutes later she approached our shopping cart with a several recipes she had printed out. Mom quickly tucked them in her purse and reminded my sister that she should stay close and not waste paper on printing out recipes.

Several weeks later, my mother looked through the printed recipes tucked away at the bottom of her purse. One recipe, in particular, caught her eye. Caribbean Shrimp Packets. It seemed simple enough, so she decided to make it for dinner. The result quickly became a family favorite.

Years later, after a house fire, we lost the recipe. Though I've searched and searched, I haven't been able to find it in books or online. Mom worked to remember the ingredients and we've tweaked the recipe until we once again found the flavor we fell in love with.

Caribbean Shrimp isn't hard to make and it's always a hit. I like to serve it with rice and green veggies. The recipe is also very flexible and can easily be doubled for larger groups. If you want to add more pineapple or sprinkle a little more Old Bay, go for it! Change things up and make it the flavor you like.

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Caribbean Shrimp

What you'll need:

• 1 lb. of shrimp (fresh or frozen will work)

• 1 can of pineapple chunks

• 1 red, yellow, or orange bell pepper

• 2 Tbsp. Old Bay Seasoning

• 6 Tbsp. butter

• 6 tsp of brown sugar

• 1 roll of tin foil

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.
   

2. Set frozen shrimp out to thaw. You may skip this step if using fresh shrimp.
   

3. Dice bell pepper and place in a bowl.
   

4. Add 2 Tbsps. Old Bay to the peppers and stir until thoroughly combined.
   

5. Lay out 6 squares of tin foil approximately 10 x 10 inches (you don't need to be exact).
   

6. Place shrimp in the center of the foil squares. Evenly divide up the shrimp so each square gets an equal amount of shrimp. (If you are using smaller size shrimp you may end up with 7-10 shrimp. If you use larger shrimp, you may only get 4-5 per foil square.)
   

7. Add 2 spoonsful of pineapple to each foil square (about 5-7 chunks).
   

8. Add 1-2 tsp. of the bell pepper mixture to each square.

9. Place 1 Tbsp. of butter cut into small chunks to each packet.
   

10. Top with 1 tsp. of brown sugar.
    

11. Next take 2 sides of the tin foil and bring them together to make a tent shape. Fold the pieces together then fold the opposite sides to create a sealed packet or envelope for your Caribbean Shrimp. Try to make a good seal so that the shrimp are steamed when cooking and the juices don't leak out.
    

12. Bake at 350 for about 20 minutes or until shrimp are thoroughly cooked and pink.
    

13. Remove from oven and serve with veggies over white rice.
    

*Please use caution when opening foil packets as they may have steam and hot juices inside.*

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Let me know what you think of this recipe! I would love to get your feedback.

Thanks for reading,

Abby