Belize Shrimp: A Tasty Tropical Treat

Belizean cuisine is a melting pot of culinary influences and fresh, local ingredients, including an abundance of seafood. With its long coastline and many islands, it's no surprise that shrimp is one of the most commonly consumed foods in Belize. There are countless ways to cook shrimp, from baking and boiling to sautéing and frying. This versatile seafood can be turned into tacos, fried shrimp, or even a creamy shrimp dip. One popular recipe for Belize shrimp with rice involves frying rice, onion, garlic, and celery in hot cooking oil, before adding tomatoes, seasoning, shrimps, Tabasco sauce, and water. This is then cooked slowly for around 50 minutes.

Belize Shrimp with Rice

Ingredients:

• 1 1/2 lbs. boiled shrimp
• 4 stalks celery, chopped
• Dash of Tabasco sauce
• 1 large onion, chopped
• Salt and pepper to taste
• 1 clove garlic, minced
• 1 tin whole tomatoes
• 2 cups water
• 3 tbsps. cooking oil
• 2 cups rice

Optional for serving:

Pimiento strips for decoration

Method:

• Heat the cooking oil in a large pan over medium-high heat.
• Fry the rice, onion, garlic, and celery in the hot oil for 3-5 minutes, stirring frequently, until the vegetables are softened and the rice is lightly toasted.
• Add the tin of whole tomatoes, breaking them up with a spoon. Stir well to combine.
• Season with salt and pepper to taste, and add the dash of Tabasco sauce. Stir to combine.
• Pour in the 2 cups of water and bring the mixture to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for about 20 minutes.
• After 20 minutes, add the boiled shrimp and continue to simmer for an additional 30 minutes, stirring occasionally, until the rice is soft and has absorbed most of the liquid.
• Turn off the heat and let the dish rest, covered, for 5 minutes before serving.
• Serve the Belize Shrimp with Rice on a large dish, decorated with pimiento strips if desired. Enjoy!

Tips and Variations:

• If you prefer to use raw shrimp, you can cook it by flash-boiling it for 3-5 minutes until it turns pink. Then, add it to the rice mixture and simmer until the rice is cooked.
• For a spicier dish, add more Tabasco sauce or include a minced habanero pepper, a common ingredient in Belizean cuisine.
• To make this dish even heartier, you can add other seafood like conch or fish, or serve it with a side of fried plantains.

Shrimp Preparation

Shrimp is a very popular seafood in Belize, with several shrimp farms across the country. Preparing shrimp for consumption usually involves removing the head, shell, tail, and "sand vein". Shrimp can be baked, boiled, broiled, sautéed, fried, or grilled. Here is a guide on how to prepare shrimp in the Belizean style:

Firstly, rinse your shrimp under cool water. You can choose to keep the tails on or remove them. If you are using the shrimp for ceviche, you can chop them up and let the acidity of lime juice cook them. For other dishes, boil some water and dump in the shrimp for 3-5 minutes. As soon as they turn pink, pour the water and shrimp into a strainer. You can then slice the shrimp in half or keep them whole.

For Belize Shrimp with Rice, fry rice, onion, garlic, and celery in hot cooking oil. Then, add tomatoes, seasoning, shrimp, Tabasco sauce, and water. Cover and cook slowly for about 50 minutes, stirring occasionally, until the rice is soft. Serve on a large dish, decorated with pimiento strips.

For Shrimp Tacos, place the shrimp with onions, tomatoes, lettuce, and cilantro in a warm corn tortilla. For Peel and Eat Shrimp, boil fresh jumbo shrimp with the shell on in a broth and serve with a dipping sauce. For Fried Shrimp, bread the shrimp and fry them golden brown. For a Caribbean twist, make them coconut-crusted.

Belizean cuisine is a true melting pot, borrowing from its native Creole, Mestizo, Caribbean, Garifuna, Maya, and British populations. With its warm climate and fertile soils, Belize also produces an abundance of fresh fruit and vegetables, adding unique flavours to its dishes.

Belizean Ceviche

Ingredients:

• Half a pound of raw, cleaned shrimp
• 2 cups of diced ripe tomatoes
• 1 bunch of cilantro, chopped
• 1 habanero pepper, minced
• 1 tsp salt (or salt to taste)
• Microgreens (optional)

Method:

• Rinse the shrimp under cool water. You can keep the tails on or off, depending on your preference.
• You may cook the shrimp if you prefer. If so, we recommend a flash-boiling technique. Boil some water and add the shrimp for 3-5 minutes. As soon as they turn pink, pour the water and shrimp into a strainer. Alternatively, you can chop up the raw shrimp and let the acidity of the limes do the cooking.
• After the shrimp is cooked, slice them in half or keep them whole.
• Chop the tomatoes and onions into quarter-inch chunks.
• Add lime juice and salt to taste.
• Mince 10 sprigs of cilantro.
• Add the shrimp! If you opted for raw shrimp, let it soak in the lime juice for 20-30 minutes to "cook".
• Serve with fried corn tortilla chips and enjoy with a tropical cocktail.

Shrimp Tacos

Ingredients

• Shrimp
• Olive oil
• Garlic powder
• Onion powder
• Smoked paprika
• Ground cumin
• Chili powder
• Flour tortillas
• Toppings: avocado, sour cream, salsa, shredded cabbage, pico de gallo, red onions, cilantro, etc.
• Salt and pepper to taste

Method

• Prep your shrimp. If frozen, run them under cool water until thawed. Then, peel them and remove the tails, heads, shells, and "sand vein".
• Add the shrimp to a skillet along with olive oil and spices (garlic powder, onion powder, smoked paprika, ground cumin, and chili powder). Don't be afraid to season generously! You can also add cayenne pepper for a spicier kick.
• Cook the shrimp over medium-high heat until they are pink and cooked through, flipping and stirring occasionally (about 5-8 minutes).
• Warm your tortillas. You can do this by wrapping them in foil and placing them in a 375F oven, or warming them in the microwave for 10-15 seconds.
• Assemble your tacos! Place the shrimp in the tortillas and add your desired toppings. For a true Belizean touch, serve with fried corn tortillas.

Tips

• For an extra flavour boost, try marinating the shrimp in the spice blend before cooking.
• If you're short on time, use pre-made taco seasoning or your favourite blend of dried spices.
• If you're feeling adventurous, grill the shrimp on skewers for a delicious chargrilled flavour.

Peel and Eat Shrimp

Belize is a seafood-loving country, and with its many shrimp farms, it's no surprise that shrimp is commonly consumed and celebrated with its own food day. One of the most popular ways to cook and serve shrimp in Belize is the 'Peel and Eat Shrimp' method. This simple dish is made by boiling fresh, jumbo shrimp in their shells and serving them with a dipping sauce on the side.

To make Peel and Eat Shrimp, start by buying shell-on shrimp, preferably wild-caught in the Gulf of Mexico, the Atlantic Ocean, or the Pacific Coast of the United States. Look for shrimp labelled ''shell split and deveined' to save yourself the tedious task of removing the dark vein running along the shrimp's back. If you need to do it yourself, use kitchen shears to cut along the back of the shrimp, then lift out the vein with a small paring knife.

Next, you'll want to defrost your shrimp if they're frozen. The best way to do this is to leave them in the refrigerator overnight or run them under cool water. Once your shrimp are ready, it's time to cook them. You can boil them in water, or for extra flavour, try a combination of beer, water, butter, and Old Bay seasoning. Bring your liquid to a boil, then add the shrimp, reducing the heat to medium and covering the pot. Cook for 3-6 minutes, stirring occasionally, until the shrimp turn pink and are just tender.

Finally, drain the shrimp and serve them warm or cold. Peel and Eat Shrimp are perfect served as-is, but you can also provide lemon slices, hot sauce, and cocktail sauce on the side for dipping. Enjoy the sweet, juicy taste of Belize shrimp, and don't forget the napkins!

Frequently asked questions