Fruity-sweet and fiery-spicy at the same time – that’s what the Caribbean tastes like! The recipe comes from “Thalia”, who we got to know on our trip to St. Martin.
Peel the onion, wash and clean the celery, wash and deseed the pepper, then cut everything into fine cubes. Heat the oil in a pan and sauté the vegetables until they are soft and translucent. Add 1 teaspoon of flour, stir briefly and then deglaze with 200 ml of water. Add spices and chili sauce and let everything simmer over medium heat for about 15 minutes.
In the meantime, melt the butter in another pan and press the garlic clove into it. Fry briefly and then add the shrimp to the pan and fry until pink.
Add the shrimp to the vegetables and bring everything to the boil again briefly. Finally, squeeze half a lime over the shrimp creole and serve.
This goes well with rice with beans, fried plantains and a fresh salad (see photo).
