2 medium papayas, cut in half, peeled and deseeded

1 1/2- 2 pounds shrimp, peeled and deveined, tail intact

3 tablespoons butter

1 tablespoon pureed garlic

2 tablespoons parsley, rinsed and chopped

2 tablespoons or chives, finely chopped

1 tablespoon red bell peppers, finely chopped

1 tablespoon yellow bell peppers, finely chopped

3-4 tablespoons vegetable bouillon


1. In a frying pan, heat batter. Do not allow to burn. Add garlic, parsley and scallion. Saute. Add vegetable bouillon. When heated through, add shrimp turning frequently so as to be completely covered with mixture. Cook for 2-3 minutes, do not overcook. Add bell peppers. Cook for 1-2 minutes. Place papaya half on a plate. Add shrimp mixture to the centre.

See more: Caribbean, Quick and Easy, Salad, Shellfish, Summer

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