The 2 main islands of Guadeloupe are separated by a 50 meter width sea channel. Although 50 meters doesn’t seem that much the landscape of the 2 islands is completely different. Grand Terre in the East consists mainly of limestone with long magnificent beaches. It has a dry climate and is the centre of the tourist industry.
Meanwhile Basse Terre is a mountainous island with extensive rainforests. So close and yet sooo different. The volcano La Grande Soufrière towers over Base Terre and is 1600m, it is the highest point in the Eastern Caribbean. Guadeloupe has the highest standard of living in the entire Caribbean.
Things you didn’t know about Guadeloupe:
- The famous dance of the island is called the biguine, which is still performed in traditional colourful Creole dress.
- Guadeloupe boasts some of the best diving sites in the world thanks to the crystal clear waters, wonderful coral, stunning wildlife and captivating ship wrecks!
- The people in Guadeloupe call their country Karukera, which means butterfly in Creole
I think this is literally the easiest recipe I ever made! It takes time to marinate yes. But no effort at all!
- 12 jumbo raw shrimp deveined coarsely chopped
- juice of 2 limes
- 2 avocados peeled and cubed
- 4 small white onions peeled and minced
- ¼ cup coconut milk
- chives (chopped)
- salt and pepper
- In a bowl, combine lime juice and shrimp. Season to taste with salt and pepper. Chill in refrigerator, 2 hours.
- Prior to serving, stir avocado and onion into shrimp mixture.
- Drizzle with coconut milk and garnish with chives. Serve.