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.

Yea taste for salt and adjust according. AND.. have some scented steamed rice ready for an incredible meal.

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

Shrimp In A Spicy Tomato Sauce.

October 14, 2020October 13, 20203 Comments

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

Caribbean Compound Butter Shrimp.

June 29, 2020June 20, 20201 Comment

Hot on the heels of the Caribbean Compound Butter recipe I shared a couple days back, here’s the amazing shrimp recipe I promised. Succulent shrimp with deep flavors of butter and the Caribbean. WARNING! …your family and friends will DEMAND you make on the regular. Take the glory, Uncle Chrs doh mind.

You’ll Need…

1 lb shrimp (medium size | 36:40)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1 1/2 tablespoon olive oil
2 tablespoon Caribbean Compound Butter
1 tablespoon parsley (chopped)
1/2 lemon (juice)

juice of a lime or lemon to wash the shrimp

Place the cleaned/deveind and washed shrimp (I like washing them in cool water with the juice of a lime or lemon and then drain) in a bowl, followed by the salt, black pepper and smoked paprika. Stir well with the olive oil.

I used a cast iron pan as I like the even way it heats up. However, any pan will work. Medium heat, then add the shrimp to the pot. Since we coated the shrimp with the olive oil, we’re using a dry pan. Make sure you stir them and cook for about one minute. They will curl and change color.

Add the compound butter (straight from the freezer) and stir well to coat the shrimp with that herb buttery goodness. It will take on a sort of creamy consistency.

2 minutes later and the shrimp will be perfect. Turn off the stove, toss in the lemon juice and chopped parsley.

Note! I added a chopped bird’s eye pepper at the end for an additional KICK to the shrimp (optional).

Gluten Free Seafood

Bitter Melon (Carilie) With Shrimp Stir-fry.

January 23, 2019January 23, 20192 Comments

This past summer I finally got around to growing bitter melon (Carilie) successfully.. and if you’ve been a fan for a while you’ll know that it’s one of those ingredients I’ve disliked from the time I entered this world. If you’re wondering why I grew them in my garden, I guess I have two reasons. I wanted to prove I could do so in a cold climate like Canada where our growing seasoning is short and I know how much my mom and dad loves Carilie.

You’ll Need…

3 bitter melons
1 teaspoon curry powder
1/3 lb shrimp (or more)
1 teaspoon Caribbean Green Seasoning
2-3 tablespoon veg oil (divided)
1/2 teaspoon salt (adjust)
pinch of black pepper
1-5 birds eye peppers
3 cloves garlic (smashed)
ginger (sliced thin)
2 -3 tablespoon water
1 teaspoon brown sugar

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. Especially the curry powder you use as some may contain flour.

Peel, devin and wash the shrimp. Pat dry and season with the Caribbean Green Seasoning, curry powder and black pepper.

Heat a pan (I used a wok) on a medium flame and add 1/2 of the veg oil. Followed by the seasoned shrimp when the oil is hot. Stir for just over a minute then remove from the pan and set aside. We don’t want to overcook the shrimp.

With the flame now on low add the remaining oil, then go in with the bird’s eye peppers (give them a slice if you want to release some heat – see the video below). Cook on low for 2 minutes, then add the garlic and ginger. Stir well and cook for 30 seconds, so we don’t burn the garlic.

It’s now time to raise the heat to medium/low and add the prepped bitter melon. Basically you’ll trim off the ends, then cut it down the center length-wise. Then using a teaspoon you’ll scrape out the insides where there are the seeds etc and discard. Wash with cool water and slice into strips. (see the video below for the demo).

Add the pieces to the pan and give it a good stir to pick on the flavors already in the pan, followed by the salt and water.

The idea with the water is to help get the bitter melon tender. Cook on med/low for about 10 minutes or until tender. You can certainly adjust the cooking time if you want more crunchy or if you want it cooked softer. Taste for salt/adjust and if needed crank up the heat a bit if there’s still liquid at the bottom of the pan. The final thing you’ve got to do is add back the shrimp and brown sugar to the pan and cook for a minute, then you’re done.

Feel free to add a bit of chopped tomato if you’re concerned about the “bitterness” of the Carilie or you can do as I showed you all in a previous recipe – salt the Carilie after you slice them and allow to sit in the salt for about 30 minutes. Then squeeze and rinse off all the salt.

My dad is a diabetic and bitter melon is supposed to be a superfood for such illness. He also makes “tea” with the ‘bush’ (leaves/vines) of the plant. So with the abundance of both the vegetable and vines, he was in his own little word this summer, when they would come over on the weekends.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Seafood

Green Scotch Bonnet Pesto Shrimp.

November 28, 2018November 7, 2018Leave a Comment

As promised when we made that wicked Green Scotch Bonnet Pesto, here’s the shrimp dish you’ll want to give a test-drive. The natural sweetness of the shrimp is a good balance for the fiery scotch bonnet pesto and by keep the shell on the shrimp.. we’ll have them remain plump and juicy. As mentioned when we made the scotch bonnet pesto, this is not a traditional Caribbean recipe, but something I’ve developed.

You’ll Need…

1-2 lbs shrimp (large – head + shell on)
1 lemon (washing the shrimp)
1/2 lemon
2 tablespoon veg oil
2 tablespoon parsley
1/2 teaspoon salt
4 cloves garlic
1/4 teaspoon black pepper
2 heaping tablespoon Green Scotch Bonnet Pesto
1/ teaspoon smoked paprika

Important! I used shrimp with the shell and heads on as I wanted the flavor the shell provides when cooked, plus it acted as a means of protecting the shrimp from over-cooking. No, I did not devin the shrimp (too lazy) but you’re free to do so.

Trim off the long feelers (not sure what the correct term is) and wash well with the juice of a lemon and some cool water. Drain and set aside. Then heat the oil on a low flame in a wide pan. I opted to do this dish outside as I know a well ventilated room will be needed due to the fumes when the pesto hits the heated oil. If you’re doing this indoor, open a window and turn on the fan over your stove. Go in with the garlic and cook for about 25 seconds. We don’t want to burn the garlic.

Then start adding the clean shrimp to the pot (raise the heat to med high) and stir well.

Go in with the black pepper and salt and after about 2 minutes, add the smoked paprika. Keep tossing around so the shrimp cooks evenly.

It’s now time to add the Green Scotch Bonnet Pesto and stir well. Cook for another two minutes to combine all the flavors, then turn off the stove. Immediately after, go in with the parsley and squeeze in the juice of 1/2 a lemon. You’re done!

Serve as you would any shrimp dish, but my fave way is to dip crusty bread in the sauce which forms at the bottom of the pan and get messy ripping apart the shells etc. Excellent with cold beer on the side.. just saying.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Seafood

Eggplant With Potato (baigan and aloo) And Shrimp Recipe.

January 14, 2018January 14, 2018Leave a Comment

Baigan and Aloo (eggplant cooked with potato) was one of my favorite things to eat as a kid growing up on the islands.. except when mom would put saltfish (salted cod) in it. According to her (my adult self agrees 100%) makes it more ‘sweet’ (tasty) and though mom never made this dish with shrimp, it’s now one of my go-to recipes when I’m homesick. Granted it’s not a ‘pretty’ dish, but I assure it you’ll fall in love with it.

You’ll Need…

2 medium eggplant (peeled and cubed)
1 lb shrimp (16-20) * Smaller will work best
1 teaspoon Caribbean Green Seasoning
4 cloves garlic (smashed)
1/2 medium onion (diced)
2 Birds Eye Pepper (optional)
1/4 teaspoon black pepper
4-6 small potatoes (cubed)
2 tablespoons vegetable oil (divided)
1 teaspoon salt (divided)
1/2 teaspoon curry powder
1 1/2 cups water
6-8 cherry tomatoes (optional)
1 tablespoon Parsley (chopped)

IMPORTANT! If doing this recipe gluten free, please go though the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the curry powder you choose to use as there are some brands which use flour in their curry as a filler. Also note that while we did season the shrimp with a tiny bit of curry powder, technically this is NOT curry baigan wand aloo.

Peel and cube the eggplant and potato and set aside (keep the eggplant/potato in water to prevent it from going discolored) Season the washed (peeled and deveined) shrimp with the curry powder, black pepper, 1/4 of the salt and the Caribbean Green Seasoning.. mix well. Then heat 1 tablespoon of veg oil in a wide saucepan on a medium heat.

Toss in the seasoned shrimp, stir well and cook for 1- 1.5 minutes, then remove and set aside for later. In the same pot add the renaming tablespoon of vegetable oil and go in with the onion. Cook on low for 2-3 minutes, then add the garlic along with the Bird’s Eye pepper and cook on low for a further minute.

Unless you want the dish spicy (like I do) try not to break the peppers or you will release it’s fury. After which it’s time to add the cubed potato followed by the eggplant.

Turn up the heat to medium high, stir well to pick up the shrimp flavor from the start, then go in with the water and bring to a boil. When it comes to a boil, reduce the heat to a simmer, add the remaining salt and cover the pot. After 20 minutes, crank up the heat to medium and put the lid slightly ajar. We’re trying to burn off most of the liquid while making the potato tender and fully cook the eggplant.

After 5 minutes or so you can now remove the lid completely, add the tomatoes and parsley, stir and taste for salt. Adjust to your liking.. as mentioned in the video, I’m trying to cut back on the amount of salt I use. Finally it’s time to add the precooked shrimp to the pot, stir well and turn off the stove / cover the pot. Let the residual heat finish cooking the shrimp fully. Remove the peppers at the point if you wish.

If you find that you have too much liquid near the end, you can use the back of your spoon to crush a few pieces f the potato. Do keep in mind that this dish will thicken as it cools. I ate mine with hot roti, so I needed a little gravy.. so it may look a bit runny in the picture.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Seafood

Island Style Grilled Shrimp.

July 18, 2017July 11, 2017Leave a Comment

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.

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.

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.

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.

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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