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Cayman Islands Recipes

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Recipes on this page:

ZUPPA Di PESCE

Ingredients:

6 Sea Scallops
8 Small Shrimps
1/2 lobster tail
1 ounce of oregano
1/2 ounce of basil
4 ounce of snapper
1 large shrimp (jumbo)
2 ounce of plum tomato (diced)
1/2 ounce of parsley and a
-pinch of red pepper

Directions:

Pour 1 ounce of the oil into a hot pan with
the lobster tail and fish saute for about 2
minutes then add the plum tomato and fresh
herbs. Add 1/4 pint of fish stock and lease
to cook for at least 5 minutes.

Serves: 1 Person

 Beer Batter Fish

Ingredients:

1 cup of flour
-extra flour
1/4 teaspoon of pepper
2 pounds of fresh fillets
-(snapper or grouper)
1 teaspoon salt (seasoned)
1 tablespoon fresh juice of a lime
1 can of beer or a Greenie is fine.

Directions:

Fill deep fryer, or a deep saucepan about
3/4 full with oil or fat for frying. Heat
to 375 degrees F. Cut fillets into serving
size pieces and brush with lime juice.

In a bowl mix the flour, salt and pepper.
Gradually add the beer, beating until the
batter is a nice smooth texture.

Add on a plate the extra flour. Coat each
piece of fish with flour and dip it into
the batter, coating well.Fry the fish for
seven or eight minutes, turning only once.

Use brown paper or absorbent paper towels
to drain the fish on. Serve with cole slaw
and fried potatoes. Enjoy!

Yields 4 Servings.

COCONUT CREAM PIE

Ingredients:

3 egg yolks
3 cups of milk
2/3 cup of sugar
1/2 teaspoon of salt
1 tablespoon of butter
5 tablespoons of cornstarch
1 half teaspoons of vanilla
2 tablespoons of coconut rum
1 cup of fresh shredded coconut
2 tablespoons of toasted coconut
-whipped cream

Directions:

In a saucepan combine, the cornstarch, with
the sugar, milk and salt to taste. Cook over
medium heat. Stir constantly till the mixture
thickens and boils.

Boil for about 1 minute. Gradually stir 1/2
of the hot mixture into the slightly beaten
yolks and blend into the remaining mixture
in the saucepan.

Next boil for 1 minute stirring constantly.
Remove from heat then add butter, vanilla,
coconut rum and shredded coconut Pour into
the baked pie shell and chill.

Now top with the whipped cream then sprinkle
with toasted coconut. May also be made with
graham cracker crust.

 TURTLE CORDON BLEU

Ingredients:

2 eggs
-cheese
-ham
-cracker meal
-garlic powder
8 ounces of tenderized turtle
-salt and pepper to taste

Directions:

Sprinkle turtle with garlic powder,salt and
pepper to taste. Add 2 slices of ham slices
and 1 cheese slice on turtle and fold.

Now place 1 slice of the cheese on top. Dip
in the beaten egg and roll in cracker meal.
Deep fry until brown for at least 2 minutes.

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