Caribbean Recipes - Recipe Island

Caribbean Shrimp in Lime Sauce, Flambeed with Rum

Ingredients:

1/2 lime, zest
1/3 cup of dark
-cayenne pepper
-salt and pepper
-rum juice of 2 limes
1/4 cup of 35% cream
3/4 cup of coconut milk,
2 tablespoons of coconut milk
15 leaves of fresh coriander
1 tablespoon of vegetable oil
1 teaspoon finely chopped garlic
1 tablespoon of julienned red peppers
1/2 tablespoon of minced fresh ginger
32 medium shrimp, peeled and deveined

Directions:

Season the 32 shrimp with salt & pepper.
Over medium heat saute the shrimp, garlic
with ginger in a medium size heavy bottom
skillet in the oil for at least 3 minutes
constantly stirring to ensure the garlic
and the ginger do not burn.

Add rum and flambe shrimp with lime juice
and simmer for about 1 minute. Remove the
shrimp from the pan and set it aside.

Add the coconut milk, 35% cream, cayenne
pepper and lime zest to the pan bring to
a boil. Reduce the heat and simmer for 5
minutes or until sauce slightly thickens.

Finally, place the shrimp back in to the
pan till its heated through. Don't allow
sauce to boil. rectify the seasoning, If
necessary. Use coriander with red pepper
for garnish.

Caribbean Curry Powder

Ingredients:

1 tablespoon of poppy seeds
1 tablespoon of peppercorns
2 tablespoons of cumin seeds
1 tablespoon of whole cloves
1 tablespoon of coriander seeds
2 tablespoons of ground turmeric
1 tablespoon of mustard seeds,
-brown are preferred
1 tablespoon of ground ginger
-(Jamaican if available)

Directions:

First add the cumin with the coriander, poppy
and mustard seeds to a nonstick pan. Over the
medium heat toast them till the mustard seeds
start to jump around.

Next add the cloves including the pepper and
mix together. Remove from the heat and grind
the mixture with a food processor, a blender
or a mortar.

When its finely ground, mix well with tumeric
along with ginger. Use a fine sieve and place
the mixture through and store it in a covered
glass jar.

Jamaican jerk sauce

Ingredients:

2 bunch of scallions
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 cup of ground allspice
-soy sauce to moisten (2 tablespoons)
1/1 cup brown Sugar 8 garlic cloves 6 scotch
-bonnet peppers (or equivalent) seeds and all
1 each tablespoon of ground thyme or 2
-tablespoons of thyme leaves

Directions:

In a food processor add everything then blend
until smooth. You may use allspice berries if
available, but use enough to give equivalent
of 1/2 cup ground.

Note: This will keep in the refrigerator for
a long time.

Note: you may increase the garlic includinghot
peppers. This recipe, double and triples well.

Next rub 1/4 cup of the sauce in each chicken,
halved, and get under the skin and in all the
cavities.

Now it is pork, use a de-boned shoulder, score
the fat then rub the sauce in, using 1/2 a cup
or more, per 6 pound of shoulder.

Use less for fish. Marinate overnight and grill
over a low fire, until done. Charcoal is ideal.
The meat will be a smoky pink when done and the
skin nice and dark.

Finally, chop meat into pieces, and serve with
hard-dough bread along with your favorite beer.

Jamaican jerk seasoning

Ingredients:

4 green onions
1 garlic clove
1 teaspoon of dried thyme
1/2 teaspoon of ground nutmeg
1 tablespoon of ground allspice
2 tablespoon of fresh lime juice
1/2 teaspoon of cayenne or to taste
1 hot pepper, such as jalapeno or
Scotch bonnet, seeded

Directions:

Combine all the ingredients in blender, pulse
to puree the mixture. Store in a covered glass
container in refrigerator. Make 1/3 cup.

To use, rub 2 teaspoons or more jerk seasoning
over surface of meat. Let stand at least 1 hour
before cooking. Flavor is enhanced if marinated
overnight.

Yield: 1 servings

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