In Memory Of Karen Nicole Smith, 1972 - 2016

Shrimp In A Spicy Tomato Sauce.

While this dish is not part of my childhood growing up on the islands, I did have something similar in the French Speaking Caribbean (don’t recall which island at the moment) and it’s something I try to make whenever I have fresh off the vine tomatoes from my garden. The sauce is something you need good bread for and to be honest, you can top pasta, rice or ground provisions with this. My fave? Cassava dumplings!

You’ll Need…

4-5 tomatoes (I used Roma)
3/4 lb shrimp (I used wild caught)
1/4 teaspoon Caribbean Green Seasoning
2 tablespoon parsley (chopped)
3/4 teaspoon salt
1 teaspoon brown sugar
5 cloves garlic (diced)
1/2 medium onion (diced)
4 peppers (birds eye) divided
3/4 teaspoon Paprika (hot)
1/4 cup water
2-3 tablespoon olive oil

Important! If doing this dish gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Clean and devein the shrimp. Season with the Caribbean Green Seasoning and set aside as we prep the tomatoes.

Blanch the tomato in boiling hot water. Give the tomatoes a cut X on the bottom and into boiling water for about 1 minute. Cool, then peel (use the little cuts we made to pull back on the skin- toss out the skin and stem/core) and dice finely.

Heat 2 tablespoon olive oil in a saucepan on medium heat, then add the seasoned shrimp to the pot. Stir well and cook for 1.5 to 2 minutes. Then remove and set aside.

In the same pot, with the heat on low add the onion, garlic, 2 peppers (chopped, with the seeds – remove the seeds if you want to cut back on the heat level) and parsley. Cook for 2 minutes, then add the smoked paprika and stir well. Add the salt and black pepper and continue cooking on low.

4 minutes later add the diced tomato, water, brown sugar and float 2 more of the peppers. Do NOT cut or break these 2 peppers.

Bring to a boil (medium heat) and cook for 5-6 minutes. Now tuck in the shrimp, stir well and take off the heat. Allow the residual heat to fully bring everything together.

The goal is to have a rich spicy tomato sauce , with plump shrimp. So please don’t overcook the shrimp.

A simple, quick and TASTY dish, packed with tons of tropical flavors. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @

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  1. October 27, 2020 / 4:34 am

    I made this tonight it was really good but can you add the Caribbean Green Seasoning recipe please

  2. Samantha
    October 23, 2020 / 2:09 pm

    I used a tin of canned tomatoes instead of using raw tomatoes. I also added a potato cut up fine to give it some substance. The shrimp was a small amount, so I added 2 slices of tilapia fish, again to give it some body. I added some ground chili pepper and ginger powder. At first I thought it was spicy, but then I got accustomed. A nice dish, all in all. Tried it with white rice, Spicy Indian rice, naan and rice noodles.

  3. Nadia (Trini in Texas)
    October 16, 2020 / 7:30 pm

    Chris my husband is getting fed up about me talking about Caribbeanpot but he is reaping all the benefits. I just tell him what ingredients I need and I get no push back whatsoever lol. You have certainly brought my home cooking to life again. Trying this early next week. Thank you so much! #TriniinTexas

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