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Gluten Free Seafood

Shrimp In A Spicy Tomato Sauce.

3 Comments on Shrimp In A Spicy Tomato Sauce.

While this dish is not part of my childhood growing up on the islands, I did have something similar in the French Speaking Caribbean (don’t recall which island at the moment) and it’s something I try to make whenever I have fresh off the vine tomatoes from my garden. The sauce is something you need good bread for and to be honest, you can top pasta, rice or ground provisions with this. My fave? Cassava dumplings!

You’ll Need…

4-5 tomatoes (I used Roma)
3/4 lb shrimp (I used wild caught)
1/4 teaspoon Caribbean Green Seasoning
2 tablespoon parsley (chopped)
3/4 teaspoon salt
1 teaspoon brown sugar
5 cloves garlic (diced)
1/2 medium onion (diced)
4 peppers (birds eye) divided
3/4 teaspoon Paprika (hot)
1/4 cup water
2-3 tablespoon olive oil

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

Clean and devein the shrimp. Season with the Caribbean Green Seasoning and set aside as we prep the tomatoes.

Blanch the tomato in boiling hot water. Give the tomatoes a cut X on the bottom and into boiling water for about 1 minute. Cool, then peel (use the little cuts we made to pull back on the skin- toss out the skin and stem/core) and dice finely.

Heat 2 tablespoon olive oil in a saucepan on medium heat, then add the seasoned shrimp to the pot. Stir well and cook for 1.5 to 2 minutes. Then remove and set aside.

In the same pot, with the heat on low add the onion, garlic, 2 peppers (chopped, with the seeds – remove the seeds if you want to cut back on the heat level) and parsley. Cook for 2 minutes, then add the smoked paprika and stir well. Add the salt and black pepper and continue cooking on low.

4 minutes later add the diced tomato, water, brown sugar and float 2 more of the peppers. Do NOT cut or break these 2 peppers.

Bring to a boil (medium heat) and cook for 5-6 minutes. Now tuck in the shrimp, stir well and take off the heat. Allow the residual heat to fully bring everything together.

The goal is to have a rich spicy tomato sauce , with plump shrimp. So please don’t overcook the shrimp.

A simple, quick and TASTY dish, packed with tons of tropical flavors. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

Island Style Grilled Shrimp.

Leave a Comment on Island Style Grilled Shrimp.

grilled mango shrimp (10)

If you’re hosting friends this summer for a backyard BBQ, you’ll definitely want to ensure these grilled shrimp takes priority on your menu. A quick bath in a wicked fruity marinade, then we’ll grill them quickly over a propane flame (wood or charcoal works great too) so they fully cooked but still plump and juicy. The natural sugars from the orange and mango juice combined with the slight kick from the hot smoked paprika, will have your family and guests begging for more.

You’ll Need…

1 lb medium shrimp
1/4 cup olive oil
1/4 teaspoon black pepper
1/2 teaspoon hot smoked paprika
1 lemon (zest only)
1/2 teaspoon seas salt
1/4 cup orange juice
2 cloves garlic (crushed)
1 scallion (chopped fine)
4-6 sprigs thyme
1/3 cup mango juice

* Soak about 6-8 bamboo skewers in water for about 2 hrs.

* Learn how to peel and devein shrimp << Video Tutorial.

Peel and devein the shrimp, but try to leave on the tail part, rinse with cool water and get ready to marinate.

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Then in a large bowl mix together all the other ingredients with a whisk, then go in with the cleaned shrimp. Allow the shrimp to marinate for about 10 minutes.. any longer and we risk the acid from the orange juice to start cooking them prematurely.

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I usually use about 4 shrimp per skewer.. holding the thick side of the shrimp and treading it to just below the part of the shrimp where we didn’t peel off the shell (watch the video below). Depending on how large your shrimp are, you can use 3 or 4. Do remember to soak your bamboo skewers in water so they don’t burn easily on the grill. Yes you can always use metal skewers.

grilled mango shrimp (4)

I started with one burner on my propane grill on high to bring it up to temperate, then a minute or two before I placed the shrimp on, I turned it down to low. I like grilling shrimp over a direct flame, but since they cook very quickly…  it’s usually a low flame I employ. You can oil the grill before you start grilling so the shrimp won’t stick to the grate. Yes, I reserved the marinade for brushing onto the shrimp as they cook.

Over the direct flame (low) it will take between 5-6 minutes to cook and not be chewy. Baste with the marinade for the first couple minutes, then stop as we don’t want to put raw marinade over the shrimp when it’s close to being fully cooked. Remember to flip them a couple times.

grilled mango shrimp (5)

grilled mango shrimp (6)

grilled mango shrimp (7)

grilled mango shrimp (8)

grilled mango shrimp (9)

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The length of time you grill the shrimp will depend on how large your shrimp are, the intensity of the flame/heat and how you prefer your grilled shrimp to be. But using my method above is an excellent guide. Yes, you can grill these off on the stove-top in a greased grill pan with great success (just don’t crowd the pan).

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Seafood

Caribbean Coconut Shrimp Bisque Recipe.

7 Comments on Caribbean Coconut Shrimp Bisque Recipe.

At no time was shrimp bisque ever cooked in our home when we were growing up. That would not be considered a traditional soup and to be quite honest.. it was too fancy and ‘light” compared to the thick hearty soups our mom would make! However with the changing landscape of Caribbean cuisine, it’s quite common to find this wonderful spicy seafood served at restaurants who cater to tourists and expats. Our first experience with shrimp bisque (also had lobster in it) was a cruise we took about 8 years ago to the Southern Caribbean and it made a lasting impression on Myself, Indy and Tehya . Since then we’ve had it several times, including one of the best servings I’ve ever had in a restaurant on the “Avenue” Port Of Spain, Trinidad.

Over the years I’ve perfected this recipe and with the addition of creamy coconut milk and the explosive flavors of scotch bonnet peppers.. I must say that this shrimp bisque will rival any we’ve ever had (even better). There’s no reason why we can’t enjoy the same cuisine tourists enjoying our beautiful islands tend to partake in… so here goes:

 

You’ll Need…

1 pound shrimp (see note below)
3 cups water
5 tablespoons butter (divided)
2 scallions (chopped)
1/3 cup celery (diced)
1/4 diced scotch bonnet pepper
1/4 cup all purpose flour
2 cups tomato soup
1/2 cup coconut milk
1/4 teaspoon curry powder (I used a Madras blend)
pinch of salt (the tomato soup will already have salt)
pinch of black pepper

Notes: I used shrimp with both the shell and heads on as I needed those parts for making the stock for the bisque. With the scotch bonnet pepper, remember that most of the heat is within the seeds and white membrane surrounding the seeds. Don’t use this area if you want flavor, with a little heat only. Do try to get a good tomato soup and not the cheap canned stuff. I find that type of tomato soup has a sort of metallic taste and is just terrible.

 

The first step in making this tasty shrimp bisque, is to clean the shrimp and use the heads + shell to make a stock. If you purchased already peeled/deveined shrimp, you may have to use a seafood stock instead. I gave the shrimp a good wash before cleaning as I knew I would be using the shell and heads in the stock. After cleaning the shrimp I heated 2 tablespoons of butter in a deep pan and added the heads and shell of the shrimp on medium heat. You’ll notice that it will change color to a sort of pink/orange color (about 3 minutes). This is when you add the water, bring to a boil and reduce to a gentle simmer. Allow that to simmer for 20 minutes.

Dice the celery, scallions and scotch bonnet pepper. Then in another sauce pan (medium heat) add the remaining butter and as it melts, add the scallions, celery and scotch bonnet pepper. Allow that gently cook for 4-5 minutes.

Now add the flour to the pot and whisk constantly or it will burn.. The idea is to cook the flour and create a roux base for the bisque. The heat should be at min and do allow this to cook for at least 5 mins or we’ll have a raw flour taste at the end. What I forgot to mention to you all is that we need to trim the shrimp a bit. Cut each one in half lengthwise, then cut each strip in two pieces. So each shrimp will give you four pieces.

Now it’s time to assemble the shrimp bisque. Add the tomato soup and strain in the shrimp stock we made. Remember to whisk as you add the tomato soup and do it it first before adding the hot stock or risk getting lumps from the roux. Bring that up to a simmer then add the curry powder, some fresh ground black pepper and the coconut milk. Stir, cover and simmer on low for 15 minutes.

After 15 minutes, it’s time to add the pieces of raw shrimp and since shrimp cooks very fast, allow it to cook for 3 minutes. Now check for salt and adjust accordingly. I had to add a pinch for my liking.

You should now have a delicious Caribbean inspired coconut shrimp bisque ready for serving. A thick slice of good bread or coconut bake and you’re good to go. Now if your dad is old school like mine.. don’t dare ask him if he wants some soup and serve him this. He will be expecting salted meats and thick with yam, dasheen, green fig and other provisions he associates with ‘soup’.

Here’s the video of me preparing the shrimp bisque to use as an additional guide:

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