• 12 jumbo shrimp, peeled and de-veined
  • 1 tbsp Perfect Peppers Fire Salt
  • ½ large onion, sliced
  • 1 sweet pepper, sliced
  • ¼ cup ketchup
  • 2 tbsp oil
  • ½ cup seafood stock
  • ¼ cup coconut milk


  1. Season shrimp with fire salt and let marinade for 1 hour.
  2. Heat oil in a large saucepan over medium heat. Add the onions and sweet pepper and saute for a few minutes just until tender.
  3.  Add the shrimp. As the shrimp begins to turn opaque (within 2 minutes), add the ketchup, coconut milk and stock.  Mix well over heat just until the shrimp are cooked through.
  4. Serve as an appetizer or on a bed of jasmine rice.

Original recipe from Trinicooks