Seafood Archives - Page 14 of 21

Shrimp Wontons Recipe.

May 28, 2025February 23, 20161 Comment

Shrimp Wontons or Wantons is one of those snacks I grew up eating at the many Chinese restaurants and food trucks in San Fernando Trinidad as a young fella. Fresh from the fryer and dipped in a basic sauce of soy sauce and pepeprsauce, it was the ideal thing to eat after dad, my younger brother and I would go watch Kung Fu movies on a Saturday afternoon. It was usually the appetizer for an amazing full-on Chinese meal, as you could ONLY get in Trinidad and Tobago. Ask any Trinbagonian and they will swear that ‘our’ Chinee (Chinese) food is unlike any you’d find elsewhere.

You’ll Need…

3/4 lb shrimp (peeled and deveined)
1 scallion
1/4 teaspoon grated ginger
pinch black pepper
1/4 scotch bonnet (optional)
1 tablespoon Chinese cooking wine
1 teaspoon soy sauce
pinch of salt
wonton wrappers
3 cups veg oil for frying

Tip: If you wanted to replace the shrimp with chicken, you can certainly do so.

Finely chop the prepared shrimp, scallion, scotch bonnet (no seeds and wash your hands after with soap and water) and grate the ginger. Place everything (except the veg oil and wrappers) in a bowl and combine. Allow to marinate for 15 mins.

It’s now time to prepare the little packages, called wontons for frying. I like making them all, before I start frying as they cook very fast. Take a wonton wrapper and wet 2 sides – meet at a corner… with water (on your fingers). Then place about 1/2 teaspoon of the shrimp mix in the center. Now (press the air out as you seal it) close by folding the dry corners over the wet corners. You’ll be left with a filled triangle package. Wet one of the outer corners with water and pull the other corner to touch, overlap and stick! Sounds a bit confusing, but you can watch the video below to see how simple this is.

Heat the veg oil on a medium/high flame and gently place a few of the wantons (so the hot oil doesn’t splash back at you). I did about 20 of these wontons, but you can easily get between 40-50 from the shrimp base we made. If you have remaining shrimp, freeze for another time.

Fry for about 3 mins on each side.. be sure to flip so it’s evenly cooked. In about 5-7 mins they will be nice and golden and ready to remove. Place on some paper towels to drain off the excess oil and do try to serve warm. You can always make these a couple hours in advance (if hosting people) and reheat in the oven. But they’re so much better freshly made (they may tend to go soggy after a while).

My dipping sauce was VERY basic.. soy sauce and peppersauce (hot sauce). But you can be creative with sesame oil, Hoisin, fish sacue or any other condiment/sauces you like.

Tasty Shrimp Pholourie.

May 28, 2025January 7, 2016Leave a Comment

I’ve had a weakness for these delightful fried dough balls served with spicy chutney, ever since my school days. I’d guess that at least 50% of my weekly allowance went directly to the vendors outside our school compound, selling pholourie and other popular street foods in San Fernando (Trinidad). There was one spot where they sold them straight from the fryer dripping in hot grease, but the lines were always longest there. Would explain why as soon as the recess or lunch bell would go off, it was like an Olympic 100 meter dash to get out the gates and at the front of the line. I dare Usain Bolt to get in our way or try to outrun us.

This recipe is somewhat of a hybrid of the traditional way of making pholourie as we’ll use store bought mix and then add something totally unique to it – SHRIMP!

You’ll Need…

1 package pholourie mix
3/4 lb shrimp
pinch salt
1/4 teaspoon black pepper
1/2 teaspoon Caribbean green seasoning.
veg oil for frying (about 2 cups)

Learn how to make the Caribbean green seasoning with this video tutorial << CLICK!

Notes: I found the pholourie mix at an Asian grocery store here in Canada.. try West Indian stores as they will usually be the place you’ll find it. If you click on Recipe Index at the top you’ll find a recipe for this (without the shrimp) done the traditional way.

Clean and devein the shrimp. Try to leave a little of the tail still intact as you can use it to hold the shrimp to dip into the batter. Then using a sharp pairing knife make some cuts (across) the inner curve of the shrimp so they become somewhat straight/flat and cook faster.

Place the prepped shrimp in a bowl and season with the Caribbean green seasoning, salt and black pepper and allow to marinate for 5-10 minutes.

As the vegetable oil heats in a deep pot, mix the batter according to the package instructions. In my case I added about 2-3 tablespoons more water as you need the batter a bit thin to coat the shrimp. Should be a bit like pancake batter (a little thicker).

Oil on medium flame, dip the shrimp into the batter holding them by the tail and place gently into the hot oil. Don’t allow them to make contact with each other (or they will stick) and don’t overcrowd the pan. Fry (flip) for 4-5 minutes or until golden brown.

Do them in batches and place the ones fully cooked onto paper towels to absorb some of the excess oil. Serve warm with mango, cucumber or Tamarind chutney.

Not the traditional way of making pholourie as it’s done in Trinidad and Tobago, but this version with the shrimp is becoming a huge hit as bar food and to be quite honest. I didn’t even know about it until I was included in a conversation on Twitter.

Caribbean Saltfish Fried Rice Recipe.

May 28, 2025December 30, 20153 Comments

I grew up in a house where food was NEVER wasted, so ‘butter’ containers (empty ice cream, butter and margarine containers mom would wash and reuse) stacked in the fridge was a norm. Usually packed with whatever leftovers there was from the night before. So finding the same in our fridge is not that surprising. This fried rice recipe is something I usually do when I want something quick, filling and delicious to eat and I have some leftover rice in the fridge.

You’ll Need…

2-3 cups cooked rice (chilled)
1 scallion
1 shallot (diced)
2 tablespoon veg oil
1/4 teaspoon black pepper
1 cup diced bell pepper
2 cups chopped cabbage
1/2 teaspoon Chinese 5 spice powder
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 cup prepared salted fish (cod)
1/2 scotch bonnet pepper (no seeds)

* To learn how to prepare the salted cod (saltfish) for use, click >> Learn How To Prepare Salted Cod For Use.

Prepare your salted fish (soak, boil, drain, strip/shred..set aside). The reason you do this is to remove most of the salt it’s cured in or it would be too salty for use.

Chop and dice the shallot, scallion, cabbage, bell pepper and scotch bonnet pepper. Please wear gloves when handling scotch bonnet peppers, wash your hands immediately after with soap and water and do NOT use any of the seeds of white membrane surrounding the seeds. That’s where the ‘real’ heat is.

Make sure the rice is chilled so when the fried rice is done cooking it will have a lovely grainy texture. My rice was cooked in salted water.

Heat the veg oil in a pan and add the pieces of salted fish and cook on low heat for 3 minutes.

Then add the shallot, diced pepper, scotch bonnet and cook on medium heat for 2-3 minutes.

Go in with the black pepper and five spice powder and give everything a good mix. Now add the cabbage, soy sauce and sesame oil before adding the pre-cooked (chilled) rice. Heat at medium-high. Mix well and heat though.

After 4-5 minutes the rice should be heated through.. add the chopped scallions, turn off the heat and mix well. Taste for salt. Since I cooked the rice in salt, added soy sauce and the residual salt from the salted fish, I didn’t have to add any salt to the dish… but adjust accordingly.

In under 10 minutes you’ll have a delightful dish for two, packed with amazing Caribbean flavors. If heat is not your thing you can certainly leave out the diced scotch bonnet pepper or use a more tame pepper if you wish. Yet another great way to put leftover rice to use. ENJOY!

Ultimate Caribbean Breakfast Recipe.

May 28, 2025October 15, 20151 Comment

Breakfast was usually a grab and go routine for me as a young fella on the islands during the week, as I went to school in the city and it meant leaving our sleepy village very early in the morning. I had to take a 2nd taxi (shared) when I got into San Fernando (2nd largest city in Trinidad) to make it in time for the first bell. So weekends was when mom would go all out with whatever we wanted for breakfast. Now this sort of breakfast was never included as I only developed a liking for many of the ingredients you’ll see me use, during my travels across the Caribbean as an adult. However the dish itself represents the sort of satisfying breakfast you’d find across the West Indies, especially on the weekends.

You’ll Need…

4 green cooking bananas (cooked)
1-2 cups prepared salted fish (Cod)
1 scotch bonnet pepper
1 cup diced bell pepper
4 sprigs thyme
2 tablespoon chopped parsley
1 large shallot (or 2 cloves garlic & 1 small onion)
1 can ackee (drain / rinsed)
2 tablespoon olive oil (or coconut oil)
1/4 teaspoon black pepper
8 small okra (cut in half – length)
6 cups Jamaican callaloo (trimmed/shredded)

Note: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Video Tutorials:

How To Prepare Jamaican Callaloo For Cooking

How To Shop For, Cook And Peel Green Bananas.

How To Prepare Salted Fish

Please use the video tutorials above to prepare the necessary ingredients. If using canned ackee as I did, be gentle and rinse with cool water to get rid of the brine it’s packaged in and set aside. On a medium flame, heat the olive oil (or coconut) and add the diced shallot and thyme. Lower the heat to low and let it cook gently for 3 minutes.

With your heat still on low, add the prepared salted cod and the black pepper and continue cooking for 3 minutes.

Turn the heat up to medium and add the cut/trimmed ockra and scotch bonnet pepper (remember to use as much as you can handle and don’t use any seeds if you’re concerned about the raw heat). Stir well and cook for a couple minutes.

It’s now time to add the prepared Jamaican callaloo (chorai bhaji) and stir well. It will look like it will overflow, but it will shrink (wilt) down as it cooks. Add all the other ingredients, except the cooked green bananas and ackee and mix well.

After 5 Minutes, add the cooked green bananas (cut into 1 inch pieces) and mix well. Then GENTLY fold in the ackee. Please be gentle as it’s very tender and can fall apart very easily. Warm trough and combine the flavors and you’re basically done.

An amazing one pot Caribbean breakfast beast served (enjoyed) hot. Feel free to add other types of ground provisions to the mix (like yams, dasheen, cassava etc) and be sure to have some slices of fried plantains on the side with some coconut bake or johnny cakes.

Pepper Shrimp Recipe – Memories Of Korea.

August 18, 2015August 18, 20151 Comment

Tehya and I had the pleasure of being hosted by the City and Mayor of Seoul Korea a couple years ago and it was one of the most amazing culinary and cultural experiences we’ve ever had. You know a trip is starting off on a good note, when on your 14hr flight your first meal comes with a tube of peppersauce (Gochujang)! A rich, deep pepper paste with a hint of fermentation, balanced by the gentle heat of the peppers and an undertone of soy (sauce). This recipe is in memory of the beautiful people f Korea and the way the City of Seoul catered to our many senses and opened the door for my awareness of the rich culinary culture of Asia.

You’ll Need…

1 lb medium shrimp
2 scallions
1 scotch bonnet
2 birds eye pepper
2 cloves garlic
1/2 teaspoon grated ginger
1 teaspoon sesame oil
2 table spoon Soju
2 table spoon Korean chili paste (Gochujang)
1 teaspoon soy sauce (light)
pinch of salt

Tips: Substitute Chinese cooking wine for Soju, add fish sauce instead of salt and tomato paste (1 teaspoon) for the Korean chili paste.

Prep you ingredients .. clean and devein the shrimp, chop the garlic finely, slice the scotch bonnet pepper (wash you hands with soap after), chop the scallions and grate the ginger.

Heat the oil in a non-stick pan or wok on a low flame, then go in with the garlic and the ‘white’ ends of the scallions. Allow it to gently cook for a couple minutes.

Add the scotch bonnet pepper as well as the Bird’s eye chili (bird pepper in the Caribbean) – open your kitchen window and turn on the exhaust fan above your stove if you have one, as the fumes with the frying pepper will be extreme.

Please note that I included the seeds of the pepper for that EXTRA kick, but you can exclude them if you’re ‘shy’ of real Caribbean sunshine. Turn the heat up to medium and add the shrimp. Stir well and cook until they turn pink (about 3-4 mins).

Now add the soy sauce, pepper paste and a pinch of salt (I didn’t mention it in the ingredient list.. but you can balance things with a pinch of sugar if you want).

Stir well and cook for 2 minutes, then add the Soju and top with the green parts of the scallion. Stir well.. turn off the stove and get ready to enjoy a perfect example of East meets West (Korea + Caribbean) in the form of a brilliant pepper shrimp.

Quite honestly, I enjoyed these as they were, but as a meal you can place this on a bed of steamed rice and you’ll have a delightful (but spicy) meal. A great snack (we say Cutters or cuttas in the Caribbean) for when you’re enjoying some adult beverages with friends.

The Caribbean will ALWAYS be “home” for me, but I’m quite intrigued by the possibility of calling Korea (or maybe another Asian country) home for a little while. The food, culture, people and SHOPPING is unlike anything I’ve ever experienced to date.

Grilled Jamaican Escovitch Fish.

July 25, 2015July 25, 20153 Comments

One of the things I looked forward too the entire trip to Jamaica was the FISH. From the jerk, to them being steamed with okra and crackers to my favorite… escovitch! Red Snapper (or Parrot fish) seasoned, perfectly fried, then topped with the spicy pickled dressing known as escovitch sauce. For most the thin slices of Scotch Bonnet were to be avoided, but they were like little prizes between the sweet peppers, scallions, onions and other ingredients in the vinegar based sauce. Any trip to the Caribbean is more than just a homecoming, it’s a culinary extravaganza for me and Jamaica did not disappoint!

You’ll Need…

3 red snapper
pinch sea salt
pinch black pepper
3 sprigs thyme
2 scallions
celery leaves (optional)
1-2 tablespoons olive oil

1/4 cup vinegar
1 lemon
1/2 large shallot
1/4 red onion sliced thin
1/2 cup thinly sliced celery
2 scallions
1/2 scotch bonnet pepper (no seeds)
sea salt
black pepper
6 pimento berries (allspice)
1/2 teaspoon sugar
1 sprig thyme

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

Wash, clean and pat dry the Red Snapper (I used relatively small fish – on sale). Then I gave then a couple shallow cuts along the belly to allow for the dressing to penetrate after grilling and to help cook faster while grilling as well. Open up the belly cavity and stuff with a sprig of thyme, a piece of scallion and the leaves of the celery (if you have any). Then sprinkle some black pepper and salt on the surface (you can do the same with the cavity if you want, but I’m trying to cut back on my salt intake) of the fish. The final step is to drizzle on some olive oil on the fish (evenly on both sides) so they don’t stick onto the grill.

I would recommend making the escovitch dressing (sauce) about and hour or two in advance so it can marinate in it’s own juices and all the flavors can come together. Basically all you’re doing is slicing all the ingredients very thinly (add the celery and shallot though they’re not traditional – great texture and flavor), add it to a bowl, then go in with the sugar, salt, pimento berries, lemon juice and vinegar. Give it a god mix and place in the fridge. Optionally you can add some thinly sliced bell peppers to the mix if you want.

Remove the dressing out of the fridge about 1/2 hr before you start grilling the fish so it comes back to room temperature (you can also place it in a pan and warm in on the grill if you really want). Brush your grill grates with a bit of veg oil so the fish does not stick (no matter it may still stick) and grill as you would normally do. I did mine directly over a medium flame (coals fire) as I wanted some charred bits and I gave it about 4-5 minutes on each side. Have the escovitch dressing next to your grill as you’ll need it as soon as you take the grilled fish off the fire.

Have a platter ready and as soon as the cooked fish come off the grill, pour the escovitch dressing directly over the fish! The warm fish will brighten-up the flavors of the sauce and really heighten what I believe is the best way to dress grilled fish!

Tasty Jamaican Saltfish Rundown Recipe (stewed fish).

June 10, 2015June 10, 2015Leave a Comment

Rundown is yet another stew type dish where there are several variations as you make your way across the Caribbean. From the ingredients used to the technique, you’ll find that as you go from island to island, you’ll encounter subtle (delicious) differences. This recipe was shared with me many moons ago when I first came to Canada and I became friends with the only other Caribbean family who lived the the same apartment building we called home the early years in Hamilton. My friend’s Jamaican grandmother was a general in the kitchen and from time to time she would share some of her secrets with me… she saw the curiosity in my eyes!

You’ll Need…

2 cups prepared salted fish (Salted cod)
3/4 cup green bell pepper
3/4 cup red bell pepper
1/2 scotch bonnet pepper
1 tablespoon olive oil
1/4 teaspoon black pepper
1 medium onion
3 sprigs fresh thyme
1 cup coconut milk
2 pimento berries (optional)
2 scallions (green onions)

Note: remember when handling scotch bonnet peppers to wear gloves and to wash your hands immediately after with soap and water. If doing this recipe gluten free, please pay attention to the full list of ingredients to ensure they meet with your specific gluten free dietary needs.

To learn how to prepare the salted cod for use, watch this video (click the link) How to prepare salted fish for use. I would recommend getting boned salted cod (or any salted fish you like) as it would mean less work having to remove the bones from it.

Prep all the ingredients. If you have access to fresh coconut milk yea! If not, the canned stuff is good (do see my note above if doing this gluten free). Heat the olive oil in a wide pan on a medium heat. then go in with the flaked salted cod (be sure it’s prepared – soaked, boiled, drained .. to remove some of the excess salt). Turn the heat down to low and let it go for about 3-4 minutes.

Add the other ingredients (not the coconut milk yet) and give it a good stir, let it cook gently for another 3-4 minutes so we get a wonderful flavor base.

You will notice that I did not add any salt to this dish as the residual salt in the salted cod will be enough to properly season this dish, however you can certainly taste and adjust near the end of cooking to your liking. Now turn up the heat and add the coconut milk. Bring to a boil, then turn it down to a simmer and let it go until it thickens up a bit.

It will take about 4-6 minutes. Now this depends on how thick you want your gravy.. or if you even want gravy. This is great on rice, pasta, ground provisions or as in my case.. cassava dumplings. So I wanted a bit of gravy (like a stew) this day.

This Jamaican style rundown is simply stunning! As I mentioned above, recipes for rundown varies across the Caribbean, but the one true ingredient is always the coconut milk. Instead of the olive oil, you can always start off with coconut oil and if you’re a bit more daring, you can always use salted mackerel instead of the salted cod if you wish. That recipe.. we’ll tackle another day!

In loving memory of my Jamaican granny! So proud to have known you and to have had the opportunity to visit your final resting place a few years ago in Jamaica. Thanks for your love.

Caribbean Fish Soup Recipe.

June 7, 2015June 7, 20151 Comment

There are several variations to fish soups as you make your way up and down the island chain of the Caribbean, so there’s no surprise that I have several recipes in my repertoire. This version is very similar to the fish broff (broth) you’d find in Trinidad and Tobago, which I shared a few years back. Fairly light when compared to the thick stew-like soups we enjoy in the Caribbean, but you can certainly add yams, green cooking bananas, sweet potatoes, dasheen and other ingredients if you like.

You’ll Need…

1 fish head (I used a halibut)
2 cups cubed Cod fish
1/2 large onion
3 scallions
2 tablespoon chopped cilantro
1 whole scotch bonnet pepper
8-10 cups water
2 fish stock cubes
1/4 teaspoon black pepper
1 tablespoon veg oil
1 large potato (cubed)
1/2 lime (juice)
2 cloves garlic
3 sprigs thyme
1 stalk celery
2 cups cubed pumpkin
small bunch watercress (thick stems removed)

* If making this gluten free, do go through the entire list of ingredients to ensure it meets with your specific gluten free dietary needs. (especially the fish stock cube). It’s important that you ask the person in your fish market to clean the fish head for you if you’re new to handling fish.

Heat your soup pot on a med heat and go in with the veg oil. Now add the thyme, celery, onion, scallions and black pepper. Turn the heat down to low and allow that to cook for about 4-5 minutes.

Add the fish head and black pepper and give it a good stir. Then add the water and fish stock cube (if you prefer to use fish stock instead of water, you can certainly do so). Turn the heat to high and bring to a boil.

As it comes to a boil add the diced potato and pumpkin.. then reduce to a rolling boil and let it go for 10 minutes.

Now add the lime juice, cilantro and cubed pieces of Cod and continue cooking for a final 10 minutes. So in total it will cook for 20 minutes from the time it came to a boil. You will notice that I did not add any salt as I find that the sodium content in the fish stock cube is enough to season the soup, however you can taste and adjust accordingly.

I must mention that I added the scotch bonnet pepper when the soup came to a boil, whole. As I wanted the flavor but not the raw heat. At the end of cooking you have two options.. remove it or burst it open and release that Caribbean sunshine (heat). Turn the stove off and add the watercress. The residual heat will heat through the cress!

A lovely light soup as I said at the top, with wonderful flavors of the Caribbean. I must warn you that the fish head will have bones, so be mindful of this when serving this to kids. You will also notice (depending on the fish you use) that it can be a bit oily, so try and skim off some of that oil as it settles at the top of the soup.

Serve with wedges of lime or lemons and some extra watercress will not hurt!

Firecracker Shrimp Wantons Recipe.

July 10, 2015February 22, 20154 Comments

At a recent dinner party I was challenged by friends to come up with a firecracker shrimp recipe, but with a Caribbean twist. Being that “challenge” is my second name.. I’m very competitive, a few days later I was in the kitchen loaded with ingredients to take that firecracker shrimp we enjoyed to a whole new level. They were good, but missing were a herbal note and true Caribbean sunshine (heat). Don’t call something ‘firecracker’ when there’s no actual heat but the sort of vinegar based hot sauce they market in North America. According to a pardna..”dem thing juss sour!.. no real heat”.

You’ll Need…

12 large shrimp (cleaned / deveined)
12 wonton wrappers (or 6 spring roll wrappers)
2 cups veg oil for frying
1 to 2 tablespoon pepper sauce (sriracha if that is your thing)
1 teaspoon Caribbean green seasoning
1 tablespoon ketchup
1 tablespoon Soy Sauce
1/4 teaspoon Sesame Oil
1/2 lime (juice and zest)
1 tablespoon white sugar

Tip: to straighten the shrimp (from natural curve) make 2 small cuts on the inside of the curve on the shrimp so they are easier to wrap and will not curl when you fry them.

After you’ve cleaned and de-veined the shrimp.. do leave on the tail ends for presentation and get ready to marinate. Add all the ingredients mentioned above except the veg oil and wrappers, mix well and marinate for 10 minutes.

It’s now time to wrap up these into succulent little packages in the wonton wrappers and fry them till golden brown. If you’re using spring roll wrappers, which are considerably bigger than wonton wrappers, cut them in half (in two triangles). To better understand the wrapping process it may be best if you watch the video below. Basically I dip my finger in the same marinade (you can use water) and run it along the edges of the wrapper so the moisture helps to seal it. Wrap each shrimp in the wrapper, with the tails exposed.

Heat the oil on a medium heat in a wide pan, then gently add about 4-6 to the now hot oil. Please don’t crowd the pan. Takes about 3-5 minutes to fully cook, but do remember to flip them so they brown on all sides. Simply remove out of the oil, place on paper towels to drain off the extra oil and continue frying the rest.

Try to serve warm to really get the rich flavors of the Caribbean bursting in your mouth as you tuck into them. I like serving it with a basic homemade peppers sauce!

If you make these in advance, you can reheat them when your guests arrive in your oven on a low heat (do NOT microwave). If that is the plan, I would recommend not cooking them fully when you originally fry them as you don’t want to shrimp to go like rubber on you.

Back to the dinner party and the challenge.. I’ve noticed that since I’ve been getting a lot of recognition for my escapades in the kitchen through all forms of media and with the recent success of my cookbook.. people are scared to host me now. They’re intimated to have me eat anything they have cooked.

String Beans With Shrimp In A Rich Caribbean Curry.

February 17, 2015February 17, 20151 Comment

When you grow up in the ‘country’ areas on the islands, you’re sure to have a kitchen garden where most of the vegetables, herbs and peppers you use in in the kitchen, comes directly from. My brother and I were gardeners from a very young age (not by choice.. especially when we wanted to run football and not tend to plants). Looking back, it seems we always had some sort of beans planted in that small plot of land at the back of our home. Maybe this is where my love for beans of all types originated? In this recipe we’ll use two of my favorite ingredients, string beans and shrimp along with that curry base, this will definitely be delightful.

You’ll Need…

1 lb shrimp
1 teaspoon Caribbean green seasoning
1 teaspoon veg oil (marinating the shrimp)
1 tablespoon veg oil
1/2 cup water
1/2 cup diced bell pepper
1/4 scotch bonnet pepper
3 cloves garlic
1/2 medium onion
1 heaping tablespoon curry powder
2 lbs string beans (any type of green beans)
1/2 teaspoon salt (adjust accordingly)
1/4 teaspoon black pepper

Note: You can use bodi (yard beans), French beans or just about any green beans you enjoy! If doing this recipe gluten free, please go through the entire ingredient list to make sure they meet with your specific gluten free dietary requirements. Be mindful that most curry powder may have flour as a filler, so do read the label.

Trim the edges off the beans, cut into 1 1/2 inch pieces and wash/drain. Dice the peppers, onion and garlic. Remember when handling scotch bonnet peppers you must wash your hands with soap and water immediately after. Peel and devein the shrimp, then season with the green seasoning and the teaspoon of vegetable oil and set aside to marinate for about 10-15 minutes.

Heat a wide pan on medium heat, then add the seasoned shrimp and cook for about 3-4 minutes. Then remove from the pan and set aside as we don’t want to overcook the shrimp (they will go rubbery).

Burn off any liquid in the pan, then add the tablespoon of veg oil and go in with the diced onion and garlic. Turn the heat down to low as we don’t want to burn the garlic but get that lovely flavor out of it. Cook for 3-4 minutes.

With the heat still on low, toss in the curry powder and black pepper, stir well. In this step we’ll toast the curry to release the rich flavors of the spices which makes up the curry blend. This step will also cook-out the sort of raw curry taste.

The curry will go dark and grainy.. that’s exactly what we’re looking for. Turn the heat up to medium and add the trimmed string beans as well as the scotch bonnet pepper. Mix well to get all that lovely curry goodness from the bottom of the pan. Now add the water, cover the pan and bring it up to a boil. When it comes to a boil, lower the heat to low, cover the pan and cook for about 12 minutes. Don’t forget to add the salt at this point as well.

At this point it’s time to go in with the previously cooked shrimp and diced bell peppers and turn up the heat to burn off any liquid at the bottom of the pot. Taste for salt (adjust accordingly) and cook longer (or less) depending on how you like your beans cooked. To stretch this dish you can also add some diced tomato near the end.

You should have plump and juicy shrimp, tender beans and that curry will bring it all together. For a more rich flavor you can use coconut milk instead of water in the cooking process. You may notice that I included some of the seeds of the scotch bonnet pepper.. be mindful that will increase the heat level as most of the heat in such hot peppers are in the seeds and white membrane surrounding the seeds.

Homemade Fish Nuggets (fried fish) Recipe.

January 24, 2015January 24, 2015Leave a Comment

Immediately after posting the Island Style Chicken Strips Recipe, I started receiving requests for a fish version. A fish nugget recipe which will help encourage kids and picky eaters to give fish a try. When I hear people talk about hating fish and their only experience are those frozen fish sticks heated in an oven or microwave, I’m discouraged as I know that is not a good measuring-stick for fried fish. To achieve what I believe are the ultimate fish sticks or nuggets, we’ll start off with a wonderful Caribbean herb marinade, then dip the seasoned pieces of fish in a modified tempura batter, before frying them until they are golden brown.

You’ll Need…

1 lb Sole (any white fish)
1 teaspoon Caribbean Green Seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon peppersauce

Veg oil for frying

Batter ingredients:

1 cup carbonated water (chilled)
pinch salt
pinch black pepper
1 egg
1 cup all-purpose flour (+ flour for dusting)
1 scallion (green part)
1/4 teaspoon curry powder (optional)

If you’re using previously frozen fish (I used Sole) as I did, make sure to squeeze the pieces to remove the excess water they are frozen in. Cut into bit sized pieces and get ready to season. Go in with the Caribbean Green Seasoning, 1/4 teaspoon salt, black pepper and peppersauce (or finely diced scotch bonnet / your fav hot sauce). Give it a good mix and let it marinate for 5-10 minutes.

Place all the ingredients for the batter in a bowl and whisk (try to have the carbonated water as cold as you can get it – beer will work great as well). Now set up a work station. Seasoned fish, batter and flour.

Heat the vegetable oil on a med/high flame, then take a piece of the seasoned fish (leave the marinade on it for max flavor), dust it in the dry flour and then dip into the batter. Gently add to the heated oil. Fry 2 -4 minutes on each side – until golden brown. Then place on a wire rack or paper towels to get rid of the excess oil from frying.

As you take the pieces of fried fish out of the oil, you can sprinkle on a tiny bit of sea salt (if salt is your thing).

Serve warm – with some ranch dressing (or your fav dipping sauce for fish) or as we do in our home, with some homemade peppersauce and ketchup. Personally I like making sandwiches with these wonderful pieces of battered fried fish, but they just as good with fresh cut fries. Maybe in the coming weeks I’ll share my KILLA seasoned fries recipe with you all.

Simple Recipe For Tasty Salmon In The Oven.

December 27, 2014December 27, 20144 Comments

Island life is closely connected to the ocean as well as the land on so many levels. Like the fresh herbs,vegetables and fruits we’re blessed with, the Caribbean Sea is packed with some the most delicious fish and seafood known to man. However when it comes to Salmon, it was more of a Good Friday dish and usually the salmon came in the form of a can (or “tin salmon” as it’s known). But if you’ve ever had stewed or curry salmon (yes the same stuff from the can) done the Caribbean way.. lets just say you’ll be amazed! Living in North America means fresh salmon is readily available in most supermarkets, so this is one of my go-to recipes when Tehya (shes the only one who really deals with the fish and seafood) and I get a hankering for baked salmon.

* You will notice that this is isn’t necessarily a “Caribbean” recipe, but I thought I’d still share it so you have some variety in your fish recipes repertoire. If doing this recipe gluten free do go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

You’ll Need…

2 salmon steaks
1/2 white onion (sliced)
1 cup chopped grape tomatoes
1 tablespoon chopped chives
2 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 sprigs dill
4 slices lemon

* Parchment paper

In a small bowl place the chopped tomatoes, 1 tablespoon of olive oil, salt and black pepper and give it a good mix. Now tear off a large piece of parchment paper and in the middle drizzle on 1/2 the remaining olive oil, then layer on two lemon slices, a few onion rings and a sprig of dill. Place one of the salmon pieces on top of it and pour on 1/2 the tomato mixture we made.

Carefully wrap the fish as a package and try to seal it so the salmon steam cooks in its own juices and with the flavour ingredients we added to the parcel. If you want you can add additional black pepper and salt on top of the fish before sealing the parcels. Do the same of the next piece of salmon, then place them in an oven proof dish (you can add a bit of cooking spray or veg oil in the bottom of the dish)

Heat your oven to 375 F and place the dish on the middle rack. After about 15-18 minutes the salmon should be fully cooked (depending on how thick they are). Now you can personalize this by adding a bit of scotch bonnet pepper to give it a wicked kick and you certainly cook it longer if you so desire. But salmon (like all fish) can go dry and have a sort of cardboard texture if its overcooked.

There are so many flavors going on here in this simple baked salmon dish, I dare your kids and picky eaters not to enjoy this one. Well, unless they are Indy and Kieana who refuse to eat any fish but their grandmother’s fried King Fish, dipped in ketchup. They’ve been eating that ever since they could eat solids as toddlers.