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TRINIDAD SHRIMP COCKTAIL
24 medium size shrimp, peeled and deveined.
1 tsp ground Spanish thyme
1/2 tsp salt
Sauce
1/2 cup ketchup
1/4 cup fresh lime juice
1 tsp Worcestershire sauce
1 tsp pepper sauce (more to taste)
1/8 tsp Allspice powder
1 tbs minced chadon beni
salt to taste
2 cups shredded lettuce
lime slices for garnish
Marinate shrimp in Spanish thyme and salt. Steam shrimp in about one half cup of water, when they are pink and curled, drain them and refrigerate. Combine all the ingredients for the sauce. Place lettuce into four stemmed glasses. Combine shrimp with sauce and divide equally among glasses. Garnish with lime slices. Serve or refrigerate until ready for use. Serves four
BENE CRUSTED
SHRIMP BALLS
1 lb shrimp, peeled
and de-veined
2 tbs cornstarch
1 tbs soy sauce
2 tbs minced chives
2 cloves garlic, minced
1 one inch piece of ginger
salt and pepper to taste
1/2 tsp sesame oil
1/2 cup water chestnuts
1/2 cup flour
1/2 cup sesame seeds
1/2 tsp white pepper
1 egg
vegetable oil for deep frying
In a food processor combine all shrimp, cornstarch, soy sauce,
chives, garlic, ginger, salt, pepper, and sesame oil. Process
to a smooth texture, add chestnuts and process only until chopped.
Taste mixture and adjust seasonings. Form the shrimp into one
inch balls, dredge in flour, then egg then bene seeds deep fry
until golden. Serve with plum sauce. Makes about 15 to 20. Tip:
Deep frying these appetizers works better for all around browning
of thee shrimp balls.
SHRIMP ETOUFFEE
1 lb shrimp, cleaned
and deveined
2 tbs butter
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
1/4 cup chopped red pepper
1/4 cup chopped tomatoes
1 tbs chopped garlic
2 tsp pepper sauce
1/4 cup tomato sauce
1/2 cup flour
1 quart seafood stock
1/2 cup chopped chives
1/4 cup chopped parsley
1 tbs sherry
Melt butter in a large pot, add onion, celery and bell pepper,
cook until tender about 5 minutes. Add red pepper and tomatoes
and garlic stir well. Cook for a few minutes more. Add tomato
sauce, then using a wire whisk add flour, blend well. Do not
burn flour. Now add the stock, cook until smooth. Simmer for
about 30 minutes. Add shrimp, chives and sherry, cook until shrimp
is pink and curled. Season to taste using salt and pepper. Serve
with white rice. Serves two or three.
Butterfly
Shrimp Scaloppini
Prep Time: 3 minutes
Cook time: 12 minutes
Makes: 2 - 3 servings
1 carton (9 oz.) SeaPak®
Butterfly Shrimp, frozen
12 cup butter
1 clove (about 1 tsp) of garlic, chopped
2 tbs. lemon juice
1 tbs. white wine
2 tsp. capers (if desired)
MELT butter in a small skillet until simmering. Add garlic and
sauté_ for 2 minutes while stirring frequently. Add lemon
juice and wine. Sauté an additional 1 to 2 minutes until
mixture is bubbly. Place shrimp on serving dish. Drizzle with
hot butter sauce. Serve immediately.
Recipe courtesy of Food Network Celebrity and SeaPak Partner Robin Miller.
Caribbean
Coconut Shrimp Salad
Prep Time: 5 minutes
Cook time: 12 minutes
Makes: 4 servings
1 carton (10 oz.) SeaPak®
Coconut Shrimp
1 bag romaine lettuce, chopped
1 cucumber, chopped
14 cup macadamia nuts, roughly chopped (if desired)
Juice of 2 limes (about 14 cup)
2 tbs. honey
1 tsp. red wine vinegar
14 tsp. olive oil
1 packet of orange sauce (included in carton)
PLACE lettuce and chopped cucumber
in a large bowl. In a small bowl, whisk together all ingredients
in the dressing. Pour desired amount of dressing over lettuce
and toss. Place lettuce mixture on serving plates. Top with cooked
coconut shrimp. Sprinkle with nuts as a garnish
and serve.
Recipe courtesy of Food Network Celebrity and SeaPak Partner Robin Miller.
Tangy Lemon
Pepper Shrimp
Prep Time: 2 minutes
Cook Time: 9 minutes
Makes: 2 - 3 servings
1 carton (16 oz.) SeaPak®
Shrimp Scampi, frozen
1 tsp. lemon pepper
2 tbs. Dijon mustard
12 cup dry white wine
Heat large sauté_ skillet on medium for 1 minute. Addfrozen shrimp to pan and sauté 6 minutes. Whisk lemon pepper, Dijon mustard and wine in a small bowl. Pour mixture over shrimp. Stir well to incorporate all ingredients. Simmer for additional 3 to 5 minutes (or until shrimp are fully cooked), stirring frequently. ServeE shrimp over pasta or rice.
Casino Popcorn
Shrimp Pizza
Prep Time: 4 minutes
Cook Time: 21 minutes
Makes: 6 slices
1 carton (20 oz.) SeaPak®
Popcorn Shrimp
3/4 cup Alfredo sauce
3/4 cup chunky marinara sauce
3 tbs. pre-cooked bacon crumbles (or 3 strips of bacon cooked
and crumbled)
1 large 14" pre-made pizza crust
1 cup shredded mozzarella
Preheat oven to 450°. Prepare the shrimp according to package directions. Combine alfredo sauce and marinara. Spread over pizza crust. Sprinkle cooked bacon crumbles and half of the mozzarella over pizza crust. Scatter cooked shrimp over pizza and top with remaining cheese. Bake pizza for 10 to 15 minutes or until cheese is melted. Slice and serve immediately.
Shrimp Scampi
with Asparagus Casserole
Prep Time: 4 minutes
Cook time: 25 minutes
Makes: 3 - 4 servings
1 carton (12 oz.) SeaPak ®
Shrimp Scampi, frozen
1 package (10 oz.) plain cous cous (about 1 _ cups dry)
1 can (14 oz.) vegetable broth
1 lb. fresh asparagus, chopped into 2" pieces (about 2 cups)
12 cup shredded Parmesan cheese
Preheat oven to 425°. Chop
asparagus. Pour dry, cooked cous cous into 6" x 8"
in glass baking dish. Add can of vegetable broth and stir with
fork. Spread asparagus over cous cous. Spread shrimp in a single
layer on top of asparagus. Sprinkle cheese on top of shrimp.
Bake for about 22 to 25 minutes or until shrimp are fully cooked.
SHRIMP PO
BOYS
With Creamy Cole Slaw
This is a popular sandwich
in Louisiana USA, and is usually made with oysters.
6 foot long crusty rolls, or hot dog rolls
1 lb, medium shrimp, peeled and deveined
1 tsp minced garlic
1 tsp salt
1/2 cup all purpose flour
1 cup cornmeal
1/4 tsp all spice powder
1 egg lightly beaten
vegetable oil to fry
Creamy Cole Slaw
2 cups shredded cabbage
1 cup shredded carrot
2 tbs chopped celery
1 tsp grated onion
1/2 tsp sugar
1/2 cup mayonnaise or more to taste.
Combine all ingredients and refrigerate until ready for use.
Season shrimp with garlic and salt. Combine cornmeal with allspice
powder. Dredge shrimp in flour, then egg, then cornmeal. Fry
in hot oil until golden. Spread mayonnaise onto roll, fill with
shrimp and top with creamy Cole slaw. Serves four - six
Chadon Beni Mayo
1/2 cup low fat mayo
1 tbs finely chopped chadon beni
1 clove garlic, minced.
1/2 tsp pepper sauce.
Combine all the ingredients and cover, refrigerate until ready
for use. Makes 1/2 cup. To make sweet potato fries simply peel
some sweet potatoes; cut into French fry sized strips and cook
in deep hot oil until just golden. Remove when good and crisp.
Drain and lightly salt.
CRAB AND SHRIMP PASTELLES
Cornmeal dough and pastelle
assembly
2 cups yellow cornmeal
2-3 cups warm water
1/2 cup butter
1 1/4 tsp salt
In a food processor or by hand, combine cornmeal with butter
and salt, add water-about two cups of water first and process
to make a soft, pliable dough. Wait a while and check the dough,
it should still be very soft, but not mushy, if dry add a little
more water. Divide the dough into 12 balls of dough. Cover with
a damp cloth to prevent drying. Place one piece of dough on a
greased fig leaf, and press to an eight-inch width, spoon two
tablespoons filling onto the middle of the dough and fold and
seal pastelles. Wrap in fig leaf and tie into a neat package.
Steam pastelles for 45 minutes until cooked. Makes 12 to 15 pastelles
Filling
1/2 lb crab
1/2 lb shrimp
3 onions, finely chopped
4 tbs olive oil
1 cup chopped chives
1/4 cup chopped fresh Spanish thyme
1/2 cup fresh chopped parsley
2 pimento peppers chopped
4 cloves garlic chopped
1/2 Congo pepper, seeded and chopped (optional)
1 tsp freshly ground black pepper
1 tsp salt
1/4cup tomato sauce
2 tbs capers
2 tbs stuffed olives, sliced
1/3 cup raisins
12 nine inch by nine inch sized pieces of prepared fig leaves
String to tie pastelles. Combine shrimp with one tbs chopped
chive and 1/2 tbs thyme. Combine crab meat with one tbs chopped
chives and 1/2 tablespoon thyme. In a large sauté pan
heat olive oil, add onion, garlic and sauté until fragrant.
Add pimento, peppers, cook until fragrant. Add shrimp and sauté
for about three to four minutes, remove and chop finely, return
to pot, add crab meat. Add tomato sauce and the balance of the
thyme and chives. Cover and simmer for about 15 minutes. Add
raisins, capers and olives and stir to combine. Cook for about
five minutes more, taste and adjust seasoning. Add parsley and
stir to combine. Remove from heat and cool. Prepare dough as
in recipe above and fill and fold pastelles as indicated. Makes
12 to 15 pastelles
Lambie in the kitichen
LAMBIE and or conchs can be found on every Caribbean menu. Of
course each island has their own indigenous way of preparing
this magnificent mollusk. As intimidating as it may seem to some,
it's really quite easy to prepare, time is needed to pound the
lambie flesh to a very thin gage, to ensure tenderness.
It's a versatile seafood lending itself to lots of different
modes of preparation as is evident by the enticing recipes that
follow.
TO PREPARE LAMBIE/CONCHS
1 Wash in lots of water, squeeze the juice of one lime onto it,
cover in water.
Place lambie on chopping board.
2 Remove skin by cutting off with a knife or tearing it away
from the body of the lambie, this is an easy process.
3 You want to remove all the dark and orange coloured skin.
4 Place into more cool water with lime juice.
5 Cut into three-inch pieces and pound until the flesh is about
1/4-inch to 1/8-inch thick.
6 Now chop finely and use in your favourite recipe.
LAMBIE
ACCRAS
Accras are traditionally French Caribbean in origin, they are
usually made with salted cod, this version uses lambie which
gives a delicious new twist!
1 lb lambie, cleaned and finely chopped
1 tsp minced garlic
1/2 tsp salt
1/2 cup flour
1 tsp baking powder
1 hot pepper, seeded and chopped
1/2 cup chopped chives
1 small onion chopped
2 tbs thyme
salt to taste
1/2 cup milk (more if needed)
vegetable oil to fry
Place lambie into a food processor and process to a very fine
texture, or chop very finely. Combine with the garlic, add flour,
baking powder, hot pepper, chives, onion and thyme. Add enough
milk to make a soft batter like dough. Heat oil, drop by spoonfuls
and fry until golden brown and puffed. Makes 15 to 20 small accras.
Serve with green mango chutney.
LAMBIE CHOWDER
1 lb lambie or conchs, skin removed, pounded and chopped
1 tbs vegetable oil
1 small onion
1 tbs celery, chopped
1/2 hot pepper, chopped
1/2 sweet bell pepper, seeded and chopped
2 cloves garlic
1 potato, peeled and cubed
1 small carrot, chopped
3 cups water
1/2 cup coconut milk
1/2 cup evaporated milk
1/2 tsp saffron powder
1/4 tsp each Allspice, and nutmeg
Heat oil in a saucepan, add onion, celery, peppers, and garlic,
stir to combine cook for about 3 to 4 minutes, add potato and
carrot, stir to combine. Combine water with coconut milk and
milk, saffron powder and nutmeg and allspice.Add to saucepan
and bring to a boil, add lambie and cook until almost boiling,
season with salt and black pepper, cover and simmer for 30 minutes
until potato is tender. Serves four
CURRIED LAMBIE/
CONCHS
1 lb lambie or conchs, skin removed, pounded and chopped
1/2 cup chopped chives, minced
1 tsp minced garlic
2 tbs vegetable oil
2 small onions, sliced
1 hot pepper, seeded and chopped
11/2 tbs curry powder mixed with 1/4 cup water
1/2 cup coconut milk
1 tbs chadon beni
1 lime
Wash lambie and squeeze juice of 1/2 lime over, add, chives and
garlic, let stand for 30 minutes. Heat oil and add onion and
hot pepper, cook until onions are tender. Add curry paste, and
stir and fry until all the water has evaporated. Add lambie and
stir well. Add coconut milk. Cook for a few minutes uncovered,
then cover and cook on a low heat for about 20 minutes. Add only
a small amount of water at a time to prevent sticking. Sprinkle
with chadon beni and serve with additional lime. Serve with white
basmati rice or provisions. Serves four
CARIBBEAN
SHRIMP CURRY
1/2 lb medium shrimp,
peeled and deveined
2 cloves garlic, minced
1 tbs each minced chives and ginger
1 hot pepper, seeded and chopped
1 pimento pepper seeded and chopped
1/2 bell pepper, seeded and chopped
2 tomatoes, chopped
4 tsp curry mixed with 1/4-cup water
1/2 cup chicken stock
1/4 cup rum (optional)
2 tbs vegetable oil
1/2 tsp salt
1 tsp freshly ground black pepper
Marinate shrimp half of the minced garlic and black pepper and
1/2 tsp salt. Heat oil in a sauté pan, add garlic, and
curry paste stir until sizzling. Add chives, ginger, and peppers,
cook for 2 minutes longer. Add tomatoes, rum, and chicken stock,
add salt, cover and simmer for about ten minutes. Mixture should
be reduced to about one half. Add shrimp and cook gently until
shrimp just begin to curl about five minutes. Serve hot with
steaming hot jasmine rice. Serves four
HOT CARIBBEAN
SHRIMP SAUTE WITH BASIL
1 1/2 lbs medium shrimp,
peeled and deveined
1/2 cup fresh chopped basil
4 cloves garlic, minced
1/2 cup chopped chives
1 tbs fresh French thyme
2 tbs Olive oil
1/2 Congo pepper, seeded and chopped
3 ripe medium sized tomatoes, chopped
Salt and freshly ground black pepper to taste
1/4 cup golden rum (optional)
Sprinkle shrimp with salt and pepper, add 1/2-tsp. garlic, combine
and let marinate for 15 minutes. Heat oil in sauté pan,
add garlic and pepper and heat to fragrant, add tomatoes and
chives and thyme, sauté for about two to four minutes
until tomatoes begin to soften, drop in shrimp and sauté
until pink and curled. Tilt the pan towards the flame and pour
on the rum, flambé, Turn out onto platter and sprinkle
with fresh basil. Serves four
COCONUT
FRIED SHRIMP WITH SPICED ORANGE DIP
1 lbs large
shrimp, cleaned with tails intact
2 cups all purpose flour
2 cups finely shredded coconut
2 cloves garlic, minced
11/2 cup milk
11/2 tsp baking powder
1 tsp curry powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
vegetable oil.
Make a smooth thick batter by combining 1 1/2 cups flour, baking
powder, salt, curry with milk. Dredge shrimp in remaining flour,
then dip into the batter and then roll in shredded coconut. Repeat
to use up all the shrimp. Fry the shrimp in hot oil until golden,
drain and serve with orange dip.
SPICED ORANGE AND GINGER DIP
1 cup orange marmalade
1/4 tsp allspice
1/4 tsp grated nutmeg
1 tsp bitters
Juice of one orange
1/2 congo pepper, seeded and minced (optional)
2 tsp Chinese chili sauce
1 tbs shredded ginger
Combine all the ingredients. Serve with Coconut Fried shrimp.
Makes about 16 pieces
Simply Delicious
Spicy Mango Shrimp Skewer
2 lbs large jumbo shrimp- Tail on
2 tbsp Oil
4 tsp Curry Paste
3 tbsp hot Mango Chutney
4 green onions cut into 2 inch pieces
1 red pepper seeded and devained cut into 1/2 inch pieces
1/2 a lime
Mix curry paste and mango chutney and lime juice. On skewers,
thread shrimp, red peppers, green onions; brush with marinade
of mango chutney and curry paste Grill or broil, basting often
with Marinade and turning until shrimp turn pink.
Conch
Each island has its own
indigenous way of preparing this magnificent mollusk. As intimidating
as it may seem to some, t's really quite easy to prepare.
Time is needed to pound the lambie flesh to a very thin gauge,
to ensure tenderness. Lambie (conchs) is a versatile seafood
lending itself to lots of different modes of preparation as is
evident by the enticing recipes that follow.
To prepare lambie/conchs
1. Wash in lots of water, squeeze the juice of one lime onto
it, cover in water. Place lambie on chopping board.
2. Remove skin by cutting off with a knife or tearing it away
from the body of the lambie; this is an easy process.
3. You want to remove all the dark and orange cloured skin.
4. Place into more cool water with lime juice.
5. Cut into three-inch pieces and pound until the flesh is about
an inch to 1/8 inch thick.
6. Now chop finely and use in your favourite recipe.
Lambie accras
Accras are traditionally
French Caribbean in origin. They are usually made with salted
cod, but this version uses lambie which gives a delicious new
twist.
Ingredients
1 lb lambie, cleaned and finely chopped
1 tsp minced garlic
1/2 tsp salt
1/2 cup flour
1 tsp baking powder
1 hot pepper, seeded and chopped
1/2 cup chopped chives
1 small onion chopped
2 tbs thyme
salt to taste
1/2 cup milk (more if needed)
Vegetable oil to fry
Place lambie into a food processor and
process to a very fine texture, or chop very finely.
Combine with the garlic, add flour, baking powder, hot pepper,
chives, onion and thyme.
Add enough milk to make a soft batter like dough.
Heat oil, drop by spoonfuls and fry until golden brown and puffed.
Makes 15 to 20 small accras.
Serve with green mango chutney.
Lambie chowder
Ingredients
1 lb lambie or conchs, skin removed, pounded and chopped
1 tbs vegetable oil
1 small onion
1 tbs celery, chopped
1/2 hot pepper, chopped
1/2 sweet bell pepper, seeded and chopped
2 cloves garlic
1 potato, peeled and cubed
1 small carrot, chopped
3 cups water
1/2 cup coconut milk
1/2 cup evaporated milk
1/2 tsp saffron powder
1/4 tsp each Allspice, and nutmeg
Heat oil in a saucepan, add onion, celery, peppers, and garlic;
stir to combine cook for about three to four minutes; add potato
and carrot; stir to combine.
Combine water with coconut milk and milk, saffron powder and
nutmeg and allspice.
Add to saucepan and bring to a boil, add lambie and cook until
almost boiling. Season with salt and black pepper, cover and
simmer for 30 minutes until potato is tender.
Serves four
Curried lambie/conchs
Ingredients
1 lb lambie or conchs, skin removed, pounded and chopped
1/2 cup chopped chives, minced
1 tsp minced garlic
2 tbs vegetable oil
2 small onions, sliced
1 hot pepper, seeded and chopped
1 1/2 tbs curry powder mixed with 1/4 cup water
1/2 cup coconut milk
1 tbs chadon beni
1 lime
Wash lambie and squeeze juice of 1/2 lime over, add, chives and
garlic, let stand for 30 minutes.
Heat oil and add onion and hot pepper, cook until onions are
tender,
Add curry paste, and stir and fry until all the water has evaporated.
Add lambie and stir well.
Add coconut milk.
Cook for a few minutes uncovered, then cover and cook on a low
heat for about 20 minutes.
Add only a small amount of water at a time to prevent sticking.
Sprinkle with chadon beni and serve with additional lime.
Serve with white basmati rice or provisions. Serves four.
ANGEL'S LOUISIANA-STYLE SHRIMP CROQUETTES & CORN MOQUE CHOUX
4 servings
Prep Time: 20 minutes Cook Time: 25 minutes
Croquettes:
2 Tbsp. Shedd's Spread Country Crock ® Spread
1/4 cup finely chopped green, red and/or yellow bell pepper
2 Tbsp. finely chopped red onion
1/3 cup cornmeal
2 eggs, beaten
1 tsp. lemon juice
1 tsp. Lawry's Seasoned Salt
Pinch Lawry's Seasoned Pepper
Pinch Lawry's Garlic Salt
8 ounces cooked shrimp, finely chopped
1/4 cup canola oil
Corn Moque Choux:
2 Tbsp. Shedd's Spread Country Crock ® Spread
1 cup chopped onion
2 links hot italian sausage, chopped
1/2 bag ( 16 oz.) frozen gumbo vegetable blend, thawed
1/2 tsp. Lawry's Seasoned Salt
Pinch Lawry's Seasoned Pepper
For Croquettes, in 12-inch nonstick skillet, melt Spread over medium-high heat and cook green pepper and onion, stirring occasionally, 3 minutes or until vegetables are tender. In large mixing bowl, combine vegetable mixture, cornmeal, eggs, lemon juice and seasonings. Stir in shrimp; shape into 4 patties. In same skillet, heat oil over medium-high heat and fry croquettes, a few at a time, turning once, 6 minutes or until golden brown; drain on paper towels.
For Moque Choux, in 10-inch skillet, melt Spread over medium-high heat and cook onion and sausage, stirring occasionally, 3 minutes or until onion is tender. Stir in vegetables and cook, stirring occasionally, 10 minutes. Stir in seasonings and cook, stirring occasionally, 5 minutes or until sausage is cooked, adding a little water if mixture is too dry
Crab Quesadillas
6 servings
* 1 pound lump crabmeat
* 1 tablespoon olive oil or vegetable oil
* 1 medium green bell pepper, cut into strips
* 1/2 medium red bell pepper, cut into strips
* 1/2 medium yellow bell pepper, cut into strips (optional)
* 1 medium onion, sliced into rings
* 1 clove garlic, minced
* 1/4 cup chopped fresh cilantro
* 1/3 cup mayonnaise
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon ground cumin
* 1-1/2 cups shredded cheddar cheese, divided
* 1-1/2 cups shredded Monterey Jack cheese, divided
* Juice of 1/2 lime
* 1 small jalapeno pepper, seeded and finely chopped
* 12 (6-inch) flour tortillas
* Vegetable cooking spray
* Lime slices, salsa, sour cream, and/or guacamole for garnish
Preheat the oven to 450 degrees F. Check the crabmeat for pieces
of shell and cartilage. In a large skillet, heat the oil over
medium heat. Add the green, red, and yellow (if using) bell peppers,
onion, and garlic. Cook for 5 to 10 minutes.
In a large bowl, combine the crabmeat, cilantro, mayonnaise,
cayenne, cumin, 1 cup of the cheddar, 1 cup of Monterey Jack,
lime juice, and jalapeno. Gently fold the ingredients together
to avoid breaking the crabmeat.
Place six tortillas on large oiled baking sheets. Divide the
pepper-onion mixture equally among the tortillas. Divide the
crabmeat mixture equally among them. Sprinkle the remaining 1/2
cup cheddar and the remaining 1/2 cup Monterey Jack on top and
cover with the tortillas left in the package. Lightly spray the
top of each tortilla with vegetable cooking spray. Bake for 7
to 10 minutes. Cut each tortilla into quarters and garnish withlime
slices, salsa, sour cream, and/or guacamole.
Caribbean Ackee and
Shrimp Salad
8 large shrimps
1 small red onion
1/2 green bell pepper
Scotch bonnet pepper
1 tin ackee
1. Peel and devein shrimps.
2. Season lightly with a dry rub.
3. Sauté shrimps in a little olive oil with red onions,
green bell peppers, garlic, and finely chopped Scotch bonnet
pepper.
4. Add ackee and sauté/stir. lightly so as not to break-up
ackee.
5. Sprinkle with freshly ground black pepper.
Serve with fresh garden salad.
Grilled shrimp, corn
and black bean salad
Dressing
1/4 cup fresh lime juice
3/4 cup olive oil
4 tbs chopped fresh cilantro or chadon beni
1 hot pepper, seeded and chopped
1 tsp minced garlic
1 tbsp ground geera or cumin
1 tsp good quality chili powder
Salad
3 cups chopped, seeded tomatoes
2 cups cooked black beans
1 cup chopped chives
3/4 cup chopped fresh cilantro or chadon beni
3/4 cup chopped red onion
(or 1/2 cup chopped white onion)
1/2 cup corn niblets
6 cups torn lettuce or watercress
1 1/2 lb fresh shrimp, cleaned and deveined
Make the dressing by combining lime juice with olive oil, pepper,
garlic, geera, chili powder and cilantro. Season to taste with
salt and black pepper.
Marinate shrimp in quarter-cup dressing.
In a large salad bowl combine lettuce, black beans, corn, chives,
onion, tomatoes, and cilantro.
Preheat grill or barbecue and grill shrimp for about three to
five minutes until opaque and pink.
Toss salad with just enough dressing to coat, adding more if
desired. On a large platter arrange lettuce mixture, place grilled
shrimp on top.
· Serves four
Spicy grilled shrimp
with bulgur wheat pilaf and hot chili oil
1 tbs vegetable oil
2 cloves garlic, chopped
1 onion, chopped
2 cups assorted fresh vegetables, cut into one-inch pieces
1 cup bulgur wheat
1 1/4 cups vegetable or chicken broth
1 lb shrimp, combined with 1 tsp minced garlic and
1 tbs minced chives
Salt and freshly-ground black pepper to taste
2 tbs chopped fresh mint
2 tsp hot chili oil
Heat a medium sauté pan. Add oil. Add garlic and onion;
sauté until fragrant.
Add vegetables and toss to combine.
Add bulgur wheat, salt to taste and broth; bring to a boil. Cover
and simmer for ten minutes until tender.
Fluff with fork.
Preheat broiler or grill. P1lace marinated shrimp on a baking
tray or into a shallow dish. Broil for three minutes a side.
Remove and serve with wheat pilaf. Sprinkle with chopped mint.
Drizzle with hot chili oil if desired.
· Serves four
Shrimp Souse
Preparation time: 2 12 hours
Yield: 6
1 12 Lb. Medium shrimp (peeled and deveined)
1 tbsp. Finely chopped chadon beni (optional)
4 cups Water
3 Pimento peppers, chopped finely or 1 small sweet pepper
3 tbsp. Lime juice
2 med. Cucumbers, peeled, seeded and chopped
6 Maggi Garlic Onion Bouillon Cubes
4 med. Tomatoes, seeded and chopped
1 tsp. Chopped hot pepper
1 med. Onion, sliced
2 tsp. Minced garlic
2 tbsp. Finely chopped parsley leaves
* Steam shrimp for 5 minutes or until cooked. Set aside.
* In a large bowl combine water, lime juice, bouillon, hot pepper,
garlic, chadon beni and pimento peppers.
* Add cooked shrimp, cucumber, tomatoes and onions Leave to marinate
in refrigerator for at least 2 hours.
* Garnish with parsley before serving.
Shrimp in Coconut Cream
Sauce
* 1 lb large shrimp, peeled & deveined and pre-cooked
* 4 med. red-skin potatoes, diced
* 12 cup chopped onions
* 3 tablespoon olive oil
* 1 tablespoon curry powder
* 3 garlic cloves, minced
* 12 cup diced tomatoes
* 1 cup coconut milk/cream
* 2 teaspoon paprika
* 2 stalks scallion, chopped in small pieces
* 1 teaspoon thyme leaves
* 2 dried red chilis, chopped finely
* 12 cup walnuts (optional)12 ounces fresh or frozen peeled and
deveined shrimp
* Warm oil on medium heat.
* Add potatoes and saute over low heat until just barely tender,
stirring constantly.
* Then add onions, and scallion and let that saute until onions
are transparent.
* Add garlic, paprika, parsley and curry powder.
* Continue to cook over *low* heat for 3 mins, stirring constantly.
* Add the coconut cream, thyme and tomatoes, and cook for 3 mins
on medium heat - stir often, to prevent coconut milk from drying
out.
* Finally, add the shrimp and cook for another 5 mins (until
shrimp is tenderly
Goong Tomyam (Hot
and Sour Soup)
2 lb shrimps, peeled and deveined
4 cups chicken broth
2 stalks lemon grass
6 pieces galangal, thinly sliced crosswise
5 leaves Kaffir lime leaf, small pieces and torn
3 pieces coriander root
1 cup straw mushroom
1 tsp. salt
3 tsp. lime juice
6 tbs. fish sauce
2 tbs. roast chilli pasta
10 pieces small hot chillies lightly pounded
3 tbs. coriander leaf
1. Bring 3 cups of chicken broth to boil over medium heat.
2. Add lemon grass, galangal, Kaffir leaves, coriander seed.
Stir constantly.
3. When boiled, add the mushrooms. When the mushroom is cooked
add the shrimps.
4. Season with salt, fish sauce, mix well and bring to boil.
5. Remove from heat.
6. Put the roast chilli paste, lime juice and small chilli into
bowls. Mix well, ladle the Tom Yam Soup into bowl.
7. Pour the chilli mixture into the seasoning, stir and mix well.
Adjust the seasoning as your taste. Sprinkle with coriander leaves
and serve at once!
Creole Shrimp
Time: 1 hour 20 minutes
18 tiger shrimp or other shrimp (at least 1 1/2 pounds)
1/2 cup extra virgin olive oil
Juice of 2 limes
1 1/2 tablespoons chopped shallots
2 tablespoons minced garlic
1/2 cup diced onion
1/2 cup diced red bell pepper
1 Scotch bonnet chili, seeded and minced
1 1/2 tablespoons curry powder
1/2 cup dry sherry
2 cups peeled, seeded, finely chopped tomatoes
1 cup lobster or fish stock
2 tablespoons fresh thyme leaves
2 bay leaves
Kernels cut from 1 ear corn
1/2 cup peeled, diced chayote
1/2 cup peeled, diced Caribbean yellow yam, calabaza or butternut
squash
1/2 cup frozen or canned pigeon peas or fresh garden peas
Salt and freshly ground black pepper
1/4 cup dry white wine
1 1/2 tablespoons soft unsalted butter
2 tablespoons chopped flat-leaf parsley.
1. Cut shrimp in half lengthwise. Peel if desired. Combine 1/4
cup olive oil, lime juice and shallots in a shallow dish. Add
shrimp, turn to coat well and marinate 30 minutes.
2. While shrimp marinate, heat 2 tablespoons oil in large sauté
pan. Add garlic, onion, bell pepper and chili, and cook over
medium heat until soft, about 3 minutes. Stir in curry powder,
cook 2 minutes, then stir in sherry. Cook until reduced by half.
Add tomatoes, fish stock, thyme and bay leaves, and simmer 15
minutes. Remove bay leaves, and purée contents of pan.
Return mixture to clean pan.
3. Add corn, chayote, yam and peas. Simmer 15 minutes, or until
chayote is tender. Season with salt and pepper. Turn heat to
low.
4. Heat heavy skillet until very hot. Add remaining oil, then
shrimp. Sear on cut side until starting to color, then turn.
Add wine, stand back and light to flame shrimp. When flame dies
down, transfer shrimp to vegetable mixture. Check seasoning,
stir in butter, dust with parsley and serve.
Yield: 6 servings.
French Caribbean Saute
Shrimp
1/2 lb medium shrimp, peeled and de-veined 1/2 cup fresh chopped
basil
2 cloves garlic, chopped 1/2 cup chopped chives
1 tbsp French thyme 1 tbsp vegetable oil
1/2 Congo pepper, seeded and chopped Three medium tomatoes, chopped
Salt and black pepper to taste
Sprinkle shrimp with salt and pepper, and 1/2 tsp garlic. Heat
oil in sauté pan, add garlic and pepper and heat till
fragrant. Add tomatoes and chives and thyme. Sauté for
two minutes, drop in shrimp and sauté until pink and curled.
Turn out onto platter and sprinkle with basil.
Serves 4
GRILLED SHRIMP WITH
RUM CHILI GLAZE
Rum chili glaze:
1/4 cup unsalted butter
1 grated onion
2 tbs brown sugar
1/4 cup dark rum
1/8 tsp allspice
1/2 tsp chili powder
Juice of one large lime
1 tsp chopped hot pepper (optional)
In a small sauce pan melt butter. Add onion and sauté
until fragrant, about two to three minutes. Do not brown or burn
onion. Add brown sugar, rum, allspice, lime juice and pepper.
Stir well and cook to bubbly stage. Reduce heat cover and simmer
for 15 minutes, stirring occasionally. Mixture will thicken.
Remove from heat.
Shrimp:
25 large shrimp, peeled, deveined, with tails intact
1 tbs minced garlic
Salt
Freshly-ground black pepper
Marinate shrimp in garlic, salt and pepper for about 20 minutes.
Preheat grill or broiler. Thread shrimp onto skewers. (If using
wooden skewers, soak in water for one hour before using.) Grill
shrimp until pink and curled, about three minutes to a side.
Remove and brush generously with glaze, return to grill for a
few minutes, turn, brush other side with glaze. Serve hot with
additional glaze if desired.
Serves four
TRINIDAD SHRIMP
COCKTAIL
24 medium-sized shrimp, peeled and deveined
1 tsp ground Spanish thyme
1/2 tsp salt
Sauce
1/2 cup ketchup
1/4 cup fresh lime juice
1 tsp Angostura bitters
1 tsp Worcestershire sauce
1 tsp pepper sauce (or to taste)
1/8 tsp allspice powder
1 tbs minced chadon beni
Salt to taste
2 cups shredded lettuce
Lime slices for garnish
Marinate shrimp in Spanish thyme and salt. Steam shrimp in about
one-half-cup of water. When they are pink and curled, drain them
and refrigerate. Combine all the ingredients for the sauce. Place
lettuce into four stemmed glasses. Combine shrimp with sauce
and divide equally among glasses. Garnish with lime slices. Serve
or refrigerate until ready for use.
Serves four
Crab and avocado puffs
For the puffs:
1/2 cup unsalted butter, cut into cubes
1 cup water
1 cup all-purpose flour
4 eggs
1 tsp salt
Preheat oven to 425 degrees Fahrenheit (210 Celsius).
Place butter in water in a saucepan on low heat until butter
melts and bring to a boil.
Remove pan from heat and add flour all at once. Stir quickly
until dough comes together and forms a lump in the pan or balls
up in the pan. Cook for about five minutes longer.
There should be a film on the inside surface of the pan.
Remove from heat. Beat in eggs one at a time, beating well between
additions.
Grease or line a baking sheet and drop batter by teaspoonfuls
one inch apart.
Bake for 20 minutes until puffed and dried. Cool and cut open.
Makes 15-18 puffs.
For the filling
8 oz crab meat
2 tbs lime juice
1/2 avocado, mashed
1 tbs sour cream
1 tbs mayonnaise
1/4 cup chopped chadon beni (cilantro)
1 tsp hot pepper sauce
1 tbs finely chopped chives
Combine all the ingredients. Add chadon beni just before serving
and chill.
Fill puffs and serve.
LOBSTER BISQUE
The bisque is very rich,
so a small serving (about two-thirds cup per person) is plenty.
Try this at your next diner party. Bake in individual crocks,
with puff pastry on top until golden brown. This makes for a
wonderful presentation.
2 1-pound live lobsters
2 tablespoons olive oil
1 onion, sliced
1 large celery stalk, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water
Bring large pot of water to boil. Add lobsters head first and
boil until cooked through, about eight minutes. Using tongs,
transfer lobsters to large bowl. Reserve two cups cooking liquid.
Cool lobsters.
Working over large bowl to catch juices, cut off lobster tails
and claws. Crack tail and claw shells and remove lobster meat.
Coarsely chop lobster meat; cover and chill. Coarsely chop lobster
shells and bodies; transfer to medium bowl. Reserve juices from
lobster in large bowl.
Heat olive oil in heavy large pot over high heat. Add lobster
shells and bodies and sauté until shells begin to brown,
about eight minutes. Add onion and next eight ingredients. Mix
in brandy and Sherry. Boil until almost all liquid has evaporated,
about four minutes. Add fish stock, reserved two cups lobster
cooking liquid and lobster juices. Simmer one hour.
Strain soup through sieve set over large saucepan, pressing firmly
on solids. Whisk tomato paste into soup. Simmer until soup is
reduced to three cups, about 15 minutes. (Can be prepared one
day ahead. Cover and refrigerate.)
Add cream to soup and simmer 5 minutes. Dissolve cornstarch in
one tablespoon water. Add to soup and boil until slightly thickened,
about two minutes. Mix lobster meat into soup and stir to heat
through. Ladle soup into bowls.