shrimp Archives | CaribbeanPot.com

One of the last vegetables to survive into the colder months in my Canadian garden, is usually Swiss Chard! And while nothing will replace Chorai or Dasheen-bush Bhaji as far as I’m concerned, Swiss Chard tends to satisfy my cravings. Therefore I’m always grateful to have some I can harvest fresh and get busy in the kitchen on those cold nights.

You’ll Need…

5-6 lbs Swiss chard (washed, trimmed)
1 lb medium shrimp (peeled and deveined)
3 tablespoon olive oil (divided)
1 1/2 tablespoon Caribbean Green Seasoning
1 teaspoon curry powder
3/4 tablespoon (divided) salt
3/4 teaspoon black pepper (divided)
4 cloves garlic (smashed)
1/4 Scotch Bonnet Pepper (sliced)
1 1/2 tablespoon Coconut Cream

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. May I recommend that you use the video below to follow along as much more about the recipe may be discussed there.

It’s important that you not only wash each leaf individually, but you must check the crevices and stems of them as well, as you rinse with cool water. Then remove the stems and chop them into 1 cm pieces and set aside.

Roll the leaves like you’re making a cigar and cut into 1 cm shreds.

Season the cleaned and deveined shrimp with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, Caribbean Green Seasoning and curry powder. Mix well and allow to marinate for about 15-20 minutes.

Heat the pan (deep) on a medium/low flame and add the seasoned shrimp. Stir well and cook for 3 minutes. Now remove the shrimp and set aside. Add the remaining oil to the same pan.

Add the sliced Scotch Bonnet pepper (optional) and garlic, turn the heat to low and cook a further 2-3 minutes.

Add the stems of the Swiss Chard as they will take longer to cook than the leaves, stir well and cover the pot. Allow the water from washing the stems and the steam it will create to deglaze the pan and release all the wonderful flavors. Cook for 4 minutes with the lid on.

It’s then time to remove the lid, turn the heat up to medium and add the washed/cut Swiss Chard leaves to the pot. Top with the remaining salt and black pepper and at this point you may add the coconut cream and mix in well. Should you not have coconut cream, add 1/2 cup of coconut milk.

It may seem like a lot as it crowds the pan, but it wilt quickly.

Cook uncovered for about 8-10 minutes.

Try to burn off any liquid which may have sprouted naturally, then add the pre-cooked shrimp and stir well. As the shrimp heats though for 2-3 minutes, taste and adjust the salt to your liking.

Turn off the stove once everything checks out (no liquid at the bottom of the pan and the salt is ideal) and enjoy with rice or hot Sada Roti.

Grilled Butter Garlic Shrimp.

January 28, 2023November 3, 20221 Comment

Here’s one of those recipes I’ve adopted as my own over the years. My first encounter with this (similar) was on a vacation in the Caribbean, where it was grilled over charcoal and it wasn’t shrimp which were used, but massive spiny lobsters.

You’ll Need…

4-6 large shrimp
6 cloves garlic (chopped finely)
2 1/2 tablespoon butter (melted)
1 tablespoon parsley (chopped)
1/2 teaspoon thyme
2 birds eye pepper (optional)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
4 sprigs thyme (leaves)
2 lemons (divided)
1 scallion (chopped finely)

Note… add as much garlic as you like and if doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Butterfly the shrimp (prawns) with kitchen scissors. Refer to the video below on how I did them. Wash with the juice of one lemon and cool water and pat dry.

Place the shrimp in your roasting (oven proof) pan.

Top with the salt and black pepper, then spoon on the combination of the melted butter mixed with the garlic, parsley, thyme, the juice of a lemon and the finely chopped Bird’s Eye pepper (optional).

Allow this to marinate for about 5 minutes – the time it takes for your oven to heat up. The oven will be very hot as we’re broiling these at 525F

On the middle rack in the oven it may take between 7-11 minutes (depending on the size of the shrimp or lobster tails you use). Yes you may use small lobster tails if you so prefer.

Top with some more freshly chopped parsley and a squeeze of lemon juice. The liquid at the bottom of the roasting pan will be packed with that lovely shrimp flavored garlic butter sauce – get some bread to dip!

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/ BTW, I believe our friends in Europe (especially the UK refer to these big shrimp as prawns.

Gluten Free Seafood

Succulent Oven Jerk Shrimp.

March 21, 2022February 26, 20221 Comment

Once again I’m sharing a ‘Jerk’ recipe and I feel compelled to mention as I always do… yes authentic Jamaican Jerk (anything) is a combination of the jerk marinade and the technique of grilling over pimento wood. I am based in Canada and it’s the middle of winter, so it’s all about using the indoor oven as best we can. Save the idiotic comments please.

You’ll Need…

3-4 large shrimp (cleaned)
1 tablespoon Jamaican jerk marinade
2 1/2 tablespoon olive oil (divided)
1 1/2tablespoon honey
1/2 teaspoon black pepper
4-8 sprigs thyme
3 scallions (divided)
1 lemon (juice)
1 tablespoon parsley
1 teaspoon grated ginger
1 clementine (juice)

Important! If doing this recipe gluten free, please read the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the Jerk Marinade you use as most will contain soy sauce and potently other gluten ingredients.

Preheat your oven to 525 F (broil). As the oven comes up to temperature, clean and wash the shrimp (or lobster tails) with the juice of 1/2 the lemon and cool water. Split the shrimp down the middle and devein, but be sure to leave the shell on. Yea, some of you may call these prawns.

It’s time to make the sort of dressing to cover the split shrimp with. In a bowl, combine 1 1/2 tablespoon olive oil, the jerk marinade (yes I used store bought, but you can use the recipe I have on here to make your own), ginger, black pepper, juice of the clementine (or orange juice), 1 scallion chopped finely, honey and black pepper.

In a roasting tray (I used a cast iron pan), drizzly on the remaining olive oil (or line it with foil for easier cleanup after), then lay out the shrimp shell side down and pour the jerk marinade onto the exposed flesh.

Tuck the thyme and remaining scallions between the shrimp, so as it roasts in the oven you’ll get a further herbal perfume in the air. NOTE! You can sprinkle some salt and black pepper (if you want) onto the shrimp before dressing them with the jerk marinade.

Now into the oven for 6-8 minutes, depending on how large the shrimp are that you use.

I had the pan on the middle rack for the first 4 minutes, then the top rack the final couple mins. As soon as I took it out of the oven, I drizzled on the remaining lemon juice and chopped parsley.

Who said you couldn’t do brilliant Jerk Shrimp in the Oven? Feel free to use your outdoor propane or charcoal grill if you prefer. The use of the honey and clementine juice will give it a lovely undertone of sweetness (jerk marinade can be spicy) and citrus.

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

Stewed Cabbage With Shrimp.

July 20, 2021June 14, 20213 Comments

“Hey I know you, you’re the guy from YouTube! My boyfriend sent me the video you did with Shrimp and Cabbage a few days ago.. excellent recipe” Met a young lady the other day at the Caribbean Grocers in Mississauga and she was excited to tell me that she enjoys my recipe videos. Always nice to meet people who test-drive my recipes with success. Gone are the days when cabbage is supposed to be bland and give you gas… this is guaranteed to be a HIT in your home.

You’ll Need…

1 lb medium shrimp (cleaned + deveined)
3/4 tablespoon salt (divided)
1 teaspoon black pepper (divided)
1 medium onion (sliced)
1/2 lime or lemon for washing the shrimp
4 cloves garlic (crushed)
2-3 tablespoon olive oil (divided)
1 teaspoon curry powder
1/2 teaspoon grated ginger
1 heaping tablespoon Caribbean Green Seasoning
2 tablespoon water
1/2 medium Cabbage (shredded)
8 grape tomatoes (optional)
1 Wiri Wiri pepper (optional)
1 tablespoon tomato concentrate puree
1/2 cup scallion tops (green part)

if doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific #glutenfree dietary requirements.

Peel, devein and wash the shrimp with cool water and the lemon juice. Drain and marinate with 1/3 of the salt, 1/2 the black pepper, curry powder, Caribbean Green Seasoning and 1 tablespoon of olive oil and give it a good mix. Set aside.

Heat a pot on a medium heat, then add the seasoned shrimp to the (dry) pot and stir. Quickly cook the shrimp for 2 minutes, then remove and set aside. Do NOT overcook the shrimp. Doing it this way will prevent that, plus give us that shrimp flavor to start with.

Add the remaining olive oil to the pot (still on medium heat) and add the onion, remaining black pepper, garlic and wiri wiri pepper (cut to release the heat) . Turn the heat to low and cook for 2 minutes.

Then move things from the center of the pot and add the tomato paste and stir well. We want that paste to get in contact with the hot pot to help it caramelize and go sweet. Cook for 2 minutes, then add the grated ginger and stir well.

Now turn the heat back up to medium and add the shredded cabbage. Should you prefer the cabbage more chunky – rock chunky. Stir as you add. Then add the remaining salt.

In the same bowl you marinated the shrimp, swish around the water and add it to the pot to help create a bit of steam. Here is where I added the tomatoes (optional as I was clearing out the fridge).

Seven minutes later the cabbage was the texture I like cabbage (slight crunch, cook more if you want), now is where we add back the shrimp we cooked earlier (including any juices) and stir. Cook for 2 minutes and you’re done. I’d recommend tasting for salt and adjust accordingly as I’m trying to cut back on my sodium intake and the recipe may reflect this.

Top with the scallions and get ready to enjoy a stunning cabbage dish with rice, roti or on sandwiches.

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

The Ultimate Shrimp Lo Mein.

June 14, 2021May 5, 20212 Comments

In places where the Chinese Indentured Laborers settled in the Caribbean after the end of slavery (to help facilitate the shortage of labor in the sugar cane fields), you’ll find that the Culinary Culture is heavily influenced by their culinary heritage. Countries like Guyana, Cuba, Jamaica, Trinidad and Tobago to be more precise. Here’s one such dish! The perfect one pot meal in my humble opinion.

You’ll Need…

1 lb large shrimp (peeled and deveined)
1/2 lime or lemon (juice)
400 g Lo Mein Noodles (I used fresh)
1 1/2 tablespoon stir fry (spicy) oil
1 1/2 tablespoon veg oil
3 cloves garlic (diced fine or crushed)
2 onions (sliced)
1 teaspoon grated ginger
1/2 large red, green and orange bell pepper (cut into wedges)
10-15 mushroom (white button)
1/4 teaspoon black pepper
1 1/2 tablespoon Chinese cooking wine
1 tablespoon dark soy sauce
1/2 teaspoon toasted sesame oil
1 tablespoon Oyster Sauce
1 1/4 tablespoon Hoisin Sauce
2 scallions (chopped)

Tip! Prep the ingredients as this is a really quick dish to put together as with most stir-fry type recipes.

Peel and devein the shrimp and wash with the juice of 1/2 a lime or lemon and cool water.

Place your wok (or frying pan) on a medium flame and add the spicy chili oil.

Then add the garlic, grate in the ginger and toss in the shrimp. I left the tails on the shrimp (for presentation) but you can remove them. Stir and add the black pepper (use white pepper for a different flavor profile).

As this quickly cooks, cook your noodles according to the package directions and set aside.

2 1/2 – 3 minutes later, remove the shrimp from the wok (set aside) and add the vegetable oil back to the same wok.

Now add the bell peppers, onion, mushroom (cut in 1/2) and stir well.

2 minutes later it’s time to add your precooked noodles and mix well.

Now it’s time to add more flavors by adding the Chinese cooking wine, Hoisin sauce, Sesame oil, Oyster sauce and Soy sauce. Mix everything well to coat the noodles and vegetables. Cook for a couple minutes so the noodles absorb the sauces.

Toss in the shrimp, warm through and finish with the scallions before turning off the stove.

You’ll notice that I didn’t add any salt to this dish as I find that the sauces I added already got a sodium element to them, especially the dark soy sauce. But taste at the end and adjust to your liking.

Serve warm! 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/

Gluten Free Seafood

Coconut Stewed Shrimp.

February 22, 2021February 15, 2021Leave a Comment

It’s very rare you’ll find someone from the Islands who don’t enjoy great seafood, it’s just natural I think. Fried, grilled, stewed, curry, oven-baked, fire-roasted and in stews like this one, we’ve got so many ways to enjoy the bounty of the Caribbean Sea. Yea we even do ceviche too! Here’s one of my favorite ways to stew plump shrimp in a wicked coconut sauce. (first try and it will be your fave too)

You’ll Need…

2 lbs 21-25 shrimp (cleaned & deveined)
1 teaspoon sea salt (divided)
3 tablespoon olive oil (divided)
1 heaping tablespoon Caribbean Green Seasoning
1 teaspoon black pepper (divided)
1 large onion (diced)
6-8 cloves garlic (crushed)
2 scallions (chopped)
1 medium tomato (diced)
4-5 sprigs thyme
3/4 teaspoon paprika
2-3 pimento peppers (aka seasoning peppers)
1/2 teaspoon Scotch Bonnet flakes (or fresh)
1 tablespoon brown sugar
1/2 cup white wine
1 cup coconut milk
1/2 lime (juice)
2 tablespoon chopped parsley

lemon juice for washing the shrimp.

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. If you can’t source the pimento (seasoning) peppers, feel free to use diced sweet bell peppers.

Peel (however I left the tails on, but you can remove), devein and wash the shrimp with lemon juice and cool water. Drain dry and season with the 1/2 the salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil and the Caribbean Green Seasoning. Stir well and marinate for 10 minutes.

Heat a wide saucepan on a medium flame, then add the seasoned shrimp and stir. The pan was dry as we added olive oil when we marinated the shrimp. Cook for 1-2 minutes (so we don’t overcook them), remove and set aside. By cooking the shrimp first, we’ll get that lovely seafood base to start with.

Now crank the heat to med/high and go in with the rest of the olive oil. Should you want to get more of that coconut flavor, you’re free to use coconut oil here. Now toss in the onion, pimento peppers (watch the video below to see what they are), thyme, scallions and remaining salt. Turn the heat down to low so we don’t burn anything, add the remaining black pepper, garlic and scotch bonnet flakes (use any pepper flakes you have or like). Stir and scrape the bottom of the pan.

3 minutes later and your kitchen will be blessed with the lovely aroma of niceness. Now go in with the wine and deglaze the pan. Turn the heat back up to medium. As the wine burns off, add the tomato, brown sugar and smoked paprika. This (sugar) will balance the acidity and (paprika) give the dish a smoky undertone.

Go in with the coconut milk now, turn the heat to low and let it gently cook to combine all those flavors.

About 5-6 minutes later (simmer) you’ll have a creamy, velvety sort of texture to the sauce.. it’s now time to add back the shrimp to the pan, heat through, toss in the parsley and BOOM.. you’re done. However, as you turn off the stove, go in with the freshly squeezed lime (or lemon) juice.