shrimp recipe Archives | Page 2 of 2

Jerk Shrimp is definitely one of my favorite ways to cook/enjoy shrimp. And while the flavors you get from cooking jerk shrimp over a glowing coals fire is the preferred method, this stove-top method is arguably just as tasty. The fact that it’s quick to put together and the fiery heat of the jerk spiced marinade is balanced with the fruitiness of the mango.. makes for a recipe you’ll find yourself making on a regular basis. I guarantee your friends will be begging you for this recipe.

You’ll Need…

1 1/2 lbs medium shrimp (cleaned and deveined)
1 cup diced mango
1-2 scotch bonnet peppers (diced fine)
3 scallions (chopped)
4 cloves garlic (diced fine)
4 sprigs thyme (leaves)
1/2 teaspoon grated ginger
2 tablespoon olive oil (divided)
1/4 teaspoon salt
1 tablespoon dark soy sauce
1 tablespoon brown sugar
1/2 lime (juice)
2 tablespoon parsley (chopped)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon allspice
1/4 teaspoon black pepper

Important! 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. Especially the soy sauce you choose to use.

Peel, devein and wash your shrimp. I used medium sized shrimp and I kept the tail on. Season with the salt, black pepper, 1/2 of the olive oil, dark soy sauce, cinnamon, nutmeg, allspice and brown sugar. You can marinate for a and hour or as in my case.. I cooked immediately.

Heat the remaining oil (I used a non stick pan) on a medium flame, then add the scallions, garlic, thyme and scotch bonnet pepper. Turn the heat down to as low as it will go and gently cook for about 3 minutes. With the scotch bonnet pepper, use as much as you can handle, wash your hands with soap and water immediately after handling then and you may want to turn the fan on over your stove.

Turn the heat up to med/high now and add the seasoned shrimp, stir well. The goal is to NOT over cook the shrimp, so I’d recommend using a wide pan (this way there’s a lot of room to cook evenly). Add the diced mango and the grated ginger. Stir well.

Cook for about 4-5 minutes, depending how large the shrimp are that you used.

Taste for salt and adjust accordingly, then squeeze the lime juice in and top with the chopped parsley.

Some quick tips.. marinate for bolder flavors, try to not over-cook and use a 1/2 ripe mango (one that’s about 80% ripe – but still firm). If you wanted to add a couple tablespoon of orange and mango juice.. EXCELLENT! Do be mindful of the heat of the scotch bonnet pepper. Habanero or any of your fav pepper will work too.

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

Seafood

5 Tips To Cooking Perfect Curry Shrimp.

May 28, 2025June 12, 20174 Comments

I had a recent request via Instagram asking for tips on cooking curry shrimp. According to the person who contacted me, they encounter over-cooked and bland shrimp every time they give it a go in the kitchen. It got to the point where they’ve now given up on ever cooking curry shrimp again. I can assure you that if you also encounter this problem, you’re not alone. Experience also tells me that even many of the West Indian restaurants also get it wrong the majority of time.

My 5 tips for perfecting curry shrimp.

You’ll Need…

1 lb shrimp (clean + deveined)
1/4 scotch bonnet pepper (diced)
2 scallions
1/2 teaspoon cumin seeds
1 small onion (diced)
1 1/2 tablespoon curry powder
1 tablespoon veg oil (see tip below)
1/2 medium tomato (diced)
5 sprigs thyme
1 tablespoon cilantro (chopped)
1/4 teaspoon salt (adjust)
1/4 teaspoon black pepper
3 cloves garlic (diced)

Place the cleaned shrimp in a bowl and get ready to season/marinate. TIP 1. Do NOT marinate more than 10 minutes. Season with the 1/4 the curry powder, tomato, scotch bonnet pepper, scallions, salt, black pepper and thyme. Mix well and marinate for no more than 10 minutes or you’ll risk it starting to cook prematurely.

Heat a non stick pan on a med/high flame and go in with the veg oil. TIP 2 .. by using a non stick pan we’ll considerably reduce the amount of veg oil we use in cooking this curry. Turn the heat down to low and go in with the diced onion, 2 minutes later go in with the diced garlic (cook for 30 seconds). With your heat still on low it’s now time to add the cumin seeds, cook for 2 minutes then add the curry powder to the pan. TIP 3. Cook the curry powder on low for about 3-5 minutes. This will cook out any raw curry taste and allow the spices which makes up the curry blend to bloom (most flavor).

Turn the heat back up to med/high and add the seasoned shrimp to the pan and mix well. Basically you want to coat each shrimp with that lovely curry base we created. TIP 4.. cook on a relatively high heat.

Do NOT cover the pan/pot! TIP 5.. if you were to cover the pan the shrimp will spring a lot of liquid which will take long to burn off. The goal is to cook the shrimp (remember we already have that flavor-packed base) very quickly so they are plump and juicy when we’re done. I usually cook the shrimp at this point for 3-5 minutes, depending on the size.

Turn off the heat, move the pan off the burner and top with the chopped cilantro. Should you want a bit of gravy with this curry shrimp you can remove the shrimp after 3 minutes, add 1/2 cup of water or coconut milk.. bring to a boil and cook for a couple minutes. When you have a desired thickness to your sauce, you can add back the shrimp and warm through. Don’t over-cook please. Adjust the salt accordingly.

Are you following us on Facebook, Twitter and Instagram yet? Join in on the fun today!

Seafood

Classic Island Pepper Shrimp.

June 21, 2017May 10, 20174 Comments

Another Pepper Shrimp recipe Chris? Yea, it’s definitely one of my weaknesses when it comes to snacking. We’ve gone though about 4 different styles of pepper shrimp to date, but I must admit that this one is my absolute favorite. And to be quite honest, it’s not only super easy to make, it’s also super-quick to put together. On it’s own as a snack, as a side to fried rice or stir fried noodles or on sandwiches, you’ll love this shrimp recipe. You can be the BOSS when it comes to how HOT you make it.

You’ll Need…

1 lb medium shrimp
1/4 teaspoon black pepper
1/3 teaspoon salt
1 heaping tablespoon corn starch
2 scotch bonnet peppers
3 cloves garlic
3 scallions
2 cups veg oil (for frying)
2 tablespoon veg oil

Peel, devein and wash the shrimp.Drain dry and coat with the black pepper, salt and corn starch.

This will cook very fast, so I’d recommend preparing the other ingredients in advance. Finely chop the garlic, scallions and scotch bonnet peppers. Be mindful that if you include the seeds from the peppers it will increase the heat level and kindly do yourself a favor and wash your hands with soap and water immediately after handling such hot peppers.

Heat the oil for ‘frying’ on medium/high. Since the shrimp is coated with the cornstarch they may tend to stick together. Fry for a minute or so and set aside. DON’T over cook!

In a new pan heat the 2 tablespoons of veg oil on a very LOW heat and then go in with the other ingredients. We want to gently allow the flavors of the garlic, scallions and scotch bonnet to come together. Cook on low for 3-5 mins, then add the cooked shrimp and toss well to coat. Since it’s important that we don’t over-cook the shrimp, as they heat through you can take the pot off the stove.

Serve warm for the best flavors.. if reheating, I’d recommend doing so in the oven and not a microwave. As mentioned above, this is my favorite pepper shrimp recipe to date and I’m very positive you’ll be a superstar when you serve this up with some cold beers.

Are you following us on Facebook, Twitter and Instagram yet? Join in on the fun today!

Gluten Free Seafood

Curry Shrimp With Pumpkin.

March 11, 2017August 11, 20163 Comments

Pumpkin and shrimp are two things mom struggled to get us to eat as kids, but as an adult I can’t get enough. Looking back I wish I had started eating pumpkin from a younger age as the pumpkins mom would use came directly from the small garden we had at the back of our home in rural Trinidad. Grown organically and under the brilliant Caribbean sun… I still recall mom commenting “gosh this pumpkin cook real gud” every time she made a pumpkin dish.

You’ll Need…

3 lbs pumpkin (butternut squash will work also)
1/2 lb shrimp (med, cleaned and deveined)
1 tablespoon Caribbean Green Seasoning
2 tablespoon olive oil
1/4 teaspoon black pepper
3/4 tablespoon salt
1 teaspoon brown sugar
3 cloves garlic
2 tablespoon water
1/4 scotch bonnet pepper (no seeds)

Edit! : Forgot to add the curry powder in the list. 1 Heaping Tablespoon Curry Powder (more to your liking)

Important: If doing this recipe gluten free please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the curry powder you use, which can have flour as a filler at times.

Peel, devein and wash the shrimp. Then season with the Caribbean Green Seasoning, salt and black pepper. Allow the seasoned shrimp to marinate for 10 minutes as you peel and cube the pumpkin.

In a deep saucepan, heat the oil on a low flame and add the diced (or crushed) garlic, then go in with the curry powder (I used a Madras blend out of the Caribbean) and stir well. Cook on VERY low for 3-5 minutes. It will go darker and grainy.. this step will cook off the ‘raw’ curry taste and bloom the spices which makes up a good curry blend. Add the scotch bonnet pepper and stir well at this point as well.

Toss in the seasoned shrimp, turn up the heat to med/high and cook for about 1-2 minutes. Coat with the curry base. then remove the shrimp and set aside. We’ll finishing cooking them later. In the same bowl you seasoned the shrimp add a couple table spoons of water and stir, then add to the pot. This will deglave the pan and allow the pumpkin to coat with the curry easier.

It’s now time to add the cubed pumpkin to the pot and stir well to coat with the curry that’s still in the pot.

Place the lid on the pan and bring to a boil. The pumpkin will naturally sprout it’s own natural juices. Once it starts boiling, add the brown sugar, reduce to a simmer and cook for about 25 minutes – stir every 5 minutes or so. (lid on)

If you wanted you could add any of your fav herbs and some diced onion to the pot for additional flavor. Remove the lid and using the back of your spoon.. crush the pumpkin so it becomes more smooth. Yes, it should be soft at this point. It’s now time to burn off the extra liquid, so crank up the heat and cook for a few minutes.

As most of the liquid burns off, you can now add back the shrimp and stir well. Taste for salt and adjust accordingly as your salt appreciation will be different than mine. Cook for another 2-3 minutes and you’re done.

One of my favorite ways to enjoy pumpkin, especially with a pile of piping hot buss up shut roti and a side of kuchela! If you wanted to do this recipe fully vegan, you can always leave out the shrimp and add the pumpkin when I added the shrimp.. add a bit of coconut milk for extra flavor.

Gluten Free Seafood

Shrimp Chow – Spicy Shrimp Cocktail?

July 12, 2016June 22, 2016Leave a Comment

“Dad, can you make me chow?” No Mango! “How about shrimp?” That was the brief discussion between Tehya and I a few weeks back when she got her routine craving for mango chow. A spicy pickle usually made with green (tart) mangoes, or any of the variety of fruits we have in the Caribbean. Had to admit, it was a brilliant idea. We both enjoy shrimp cocktail and with the sort of spicy base.. could this be the “Caribbean” version of shrimp cocktail?

This WILL be your go-to dish for summer parties, BBQs and cookouts! It’s so easy to put together, quite impressive visually when served and bold with flavors of the islands.

You’ll Need…

1 lb medium shrimp
1 scallion
1 scotch bonnet pepper
1 lime
1/2 orange
1/4 teaspoon salt
1 tablespoon chopped cilantro
2 cloves garlic

* I used previously cleaned and cooked shrimp you’d normally get in the frozen section of your fish market or grocery store. The idea is to make this a no-fuss recipe. If doing this recipe gluten free, kindly go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.

Thaw the shrimp, rinse with cold water and drain/dry with paper towels. (leave the tail on for better presentation)

Chop the cilantro (in the Caribbean we’d normally use shado beni, aka culantro) and scallions, crush the garlic and finely mince the scotch bonnet pepper. I didn’t add any of the seeds of the scotch bonnet. Be mindful that this will be VERY spicy, so kindly use as much of the pepper as you can handle. Be mindful of your guests as well. Wash your hands with soap and water immediately after handling such hot peppers. Any spicy pepper will work.. especially Habaneros which will have a lovely fruity undertone.

I did say this was easy right? Add everything to a mixing bowl and toss well. You’re done! Allow this marinate and chill in the fridge for about 20 minutes before serving.

You can obviously use this as a salad, but I would recommend treating this like you would shrimp cocktail.. give your guests a toothpick and have them dig in. To help stretch this a bit, you can add cherry tomatoes, cubed cucumber, diced mango or strawberries. In a previous recipe I made this into more of a salad, where I even went in with diced ripe avocado.

Serve this up at your gig or take it to the next party you’re invited to and watch the praise roll in.

Seafood

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.

Seafood

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.

Gluten Free Seafood

The Ultimate Garlic Shrimp Recipe.

November 2, 2014October 21, 20148 Comments

In the Caribbean we have an abundance of wonderful seafood in our waters, including some of the most tasty shrimp you’ll ever enjoy. Sadly, I don’t recall this dish ever being made by mom or as a matter of fact.. I had never seen it done on the islands when we were growing up. However this is a go-to recipe for me when I need my shrimp fix! The natural sweetness of the garlic and the creamy texture you get when you add the chilled butter, is just outstanding.

You’ll Need…

1 lb medium shrimp
pinch salt
2 tablespoon olive oil
2 tablespoon chilled butter
1 tablespoon chopped parsley (flat leaf)
1 scallion
1/4 scotch bonnet pepper
2 heaping tablespoon diced garlic
pinch black pepper

Side Note: For this recipe I used organic garlic which I secured form a local farmer here in Hamilton and I must admit (been using the same garlic since) that without any doubt.. this is the BEST garlic I’ve ever used. Fleshy, sweet and a unique overall garlic flavor. You can use any garlic you have (fresh) access to, but getting organic garlic is well worth the effort (and price).

You’ll be surprised how quick and simple this recipe is to put together. Chop the scallion and parsley and finely dice the scotch bonnet pepper as well as the garlic. Clean, devein and wash the shrimp and drain dry.

Heat the oil in a heavy/wide saucepan on medium heat and go in with the cleaned shrimp. Cook for about 2-3 minutes.

Remember to stir so the shrimp cooks evenly. Now add all the other ingredients except the chilled butter and cook for two minutes. We DO NOT want to burn the garlic, so stir well.

Turn the heat off (or on very low) the heat and add the chilled butter, stir as you do so you get a rich and creamy sauce.

The diced scotch bonnet pepper (remember to wash your hands with soap and water after handling such hot peppers) is optional, but I quite like the slight kick you get to balance the natural sweetness from the shrimp and garlic. Yes, that gentle 2 minute cooking will allow the garlic to take on a gorgeous sweetness.

This gluten free (use gluten free butter – read label) is best served hot/warm and goes well with pasta and on toasted bread as a sandwich. Tehya and I had had them on ‘hops‘ bread.

Seafood

Caribbean Style Popcorn Shrimp Recipe.

December 3, 2014September 4, 20136 Comments

After just one bite of Popeye’s popcorn shrimp many years ago I knew I had to find my own version of making this delicious snack. I needed something where I would control the ingredients used and as a son of the Caribbean soil, I knew it had to reflect our love for seafood and passion for rich flavors. But don’t take my word for it, give the recipe a test drive!

You’ll Need…

3 cups vegetable oil for frying
1 cup all-purpose flour
1 egg
1/2 cup milk
1 cup dry bread crumbs (see note below)
1 tablespoon Caribbean green seasoning
1/4 scotch bonnet pepper (chopped finely)
1 clove garlic (crushed)
pinch teaspoon salt
1/4 teaspoon black pepper
1 lb medium shrimp, peeled and deveined

Note: I like using crushed salted crackers instead of the bread crumbs.

Peel, devein and wash the shrimp (Video demo how to peel and devein shrimp). Then season with the Caribbean Green Seasoning, salt, crushed garlic, black pepper and finely chopped scotch bonnet pepper. Allow this to marinate for 10 minutes.

As the shrimp marinates, prepare the breading station. In a bowl place the bread crumbs (I like using crushed salted crackers as I find the texture and airiness is much better) , in another bowl you’ll have the flour and the final bowl you’ll whisk together the milk and egg.

Since these popcorn shrimp cooks very fast I suggest you bread all of them before you start frying. Each shrimp – dust in the flour, then the egg mixture, then roll in the bread crumbs (you may need to press them down into the bread crumbs a bit) and set aside.

Basically all you have to do now is deep or shallow fry these until they are golden brown. With my flame on medium/high (oil hot) I gently placed each shrimp (do in 2 batches to not over-crowd the pan) and cooked them for about 2-3 minutes on each side. Fish them out and place on paper towels to try and absorb some of the excess oil.

Serve warm with some Caribbean pepper sauce or any sort of dip you like using. (top with some chopped parsley and lemon wedges to make the dish look even more appetizing)

There’s enough popcorn shrimp here for 5 people as a snack and the recipe can easily be doubled if needs be. One bite and you’ll never go back to Popeye’s or anywhere else that serves popcorn shrimp.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Gluten Free Seafood

Fiery Scotch Bonnet Honey Grilled Shrimp.

December 13, 2014July 3, 20135 Comments

As we begin July’s month of grilling as we’ve done in the past, I thought I’d start off with a dish which is very easy to prepare and has the wonderful flavors of the Caribbean in every bite. Don’t be intimidated with the amount of scotch bonnet pepper we used as it’s well balanced with the earthy sweetness of the honey. If Tehya can come upstairs with clean bamboo skewers in hand and say “dad this shrimp was on point!”, I’m sure you can handle the little Caribbean sunshine of it all.

You’ll need…

1 pound large shrimp or prawns, peeled and deveined (16-20)
2 tablespoon honey
2 tablespoon olive oil
2 Scotch Bonnet pepper, diced
1 teaspoon fresh minced garlic
1 scallion chopped finely

* pinch of sea salt (or any salt you have)

Notes: Wear gloves when handling scotch bonnet peppers and do remember to wash your hands immediately after with soap and water. Do NOT include any of the seeds and white membrane surround the seeds if you’re overly concerned about the raw heat. If doing this recipe gluten free, please go through the list of ingredients to ensure they meet with your specific gluten free dietary needs.

If you’re not sure how to peel and devein shrimp, watch this video…

There are really just two steps to preparing this dish (marinate and grill).. So let’s start off by marinating the shrimp. In a strong zipper bag or plastic container, place the cleaned shrimp and all the other ingredients. Give it a good toss and store it in the fridge for one hour.

As the shrimp marinates, I’d recommend soaking the bamboo skewers in water to help prevent them from burning while on the grill. After one hour, it’s just a matter of threading the shrimp onto the skewers and heading out to a relatively hot grill. If you have a grill pan, you can certainly make these indoors on your stove.

When I cleaned my shrimp I left a little bit of the tail/shell on, just for presentation purposes.. the choice is yours.

Lightly grease your grill surface to prevent sticking (I used cooking spray, but you can dampen a paper towel with vegetable oil and brush) then place the skewers on (medium/low flame) on one side for 3-4 minutes.

After which you’ll then flip them over and cook for another couple minutes. Try not to over-cook them and pay attention to any flare-ups which may cause them to burn. The lid of my grill was covered during the grilling process . Remember they will continue cooking with its residual heat after removing off the direct flame, so factor that in so you don’t end up with rubbery shrimp at the end.

Squeeze on some fresh lemon juice and enjoy! I got 5 skewers with the one lb of shrimp and that’s pretty much enough for 5 people (1 skewer had only 2 shrimp though). Your guests will be raving after just one bite, so I would definitely double up on the recipe (just the shrimp as there will be enough marinade) to accommodate their immediate addiction.

Don’t forget to check back all of this month for more exciting and taste-bud challenging recipes off the grill!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Seafood

Caribbean Spinach With Shrimp Recipe.

May 18, 2013May 18, 20135 Comments

Today we’ll be using two of my favorite ingredients in a combination similar to how our mom would do bhaji (dasheen bush) and salted fish (salt cod) when we were kids. With a little heat from scotch bonnet peppers and with a wicked garlic/onion base, it will be outstanding. And very quick to put together.

You’ll need…

1 med onion
2 tablespoon olive oil
1 bunch spinach
2 cloves garlic
pinch salt
1/4 teaspoon black pepper
1/4 scotch bonnet pepper
1 cup pre-cooked shrimp.

Note: You can leave out the scotch bonnet pepper if you’re concerned about the heat (it’s minimal) and do try to get tiny pre-cooked shrimp as they tend to be “sweeter” as we say in the Caribbean.

This is a very quick recipe as spinach cooks really fast and the shrimp is already pre-cooked.

Heat the oil on a medium flame and add the diced onion and garlic. Turn the heat down to low and let it cook (soften) for about 3-4 minutes.

Wash and drain the spinach, turn up the heat to medium high and add the washed spinach. Top with the black pepper, scotch bonnet pepper and salt. Add the shrimp (I would recommend giving them a rinse in cool water and drain before adding to the pot) and give it a good stir. Do not cover the pan (you don’t want to create any additional moisture). It will quickly start to wilt and darken in colour.

Here is where you’ll personalize it a bit. When it’s cooked to your liking (about 3-4 minutes for me) turn off the stove. Remember to taste for salt and adjust accordingly.

Note: The spinach will naturally release liquid, so you may have to turn up the heat on your stove to burn that off quickly and not over-cook the spinach.

There’s enough here for 3-4 people as a side dish, so feel free to add more spinach if you’re cooking for a bigger party. Simply adjust the salt! If you can’t source spinach, Jamaican callaloo (or chorai bhaji) would be a good substitute.. just cook longer to soften.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Seafood

The Ultimate Curry Shrimp.

June 4, 2012December 26, 201133 Comments

Here’s another recipe to add to the “Ultimate” series I’ve been sharing from time to time with you. Curry shrimp is one of those simple dishes to make, but it’s very easy to overcook it and end up with shrimp the texture of leather. In this curry shrimp recipe I’ll show you how to have perfectly cooked shrimp that’s very attractive and full of that unique flavor from the way we cook curry in the Caribbean. Enjoyed with rice, roti or any which way you partner your curry dishes, this curry shrimp will definitely excite your taste buds and make an impression on family and friends.

You’ll Need….

1 lb shrimp (peeled deveined)
1 heaping tablespoon Madras blend curry powder (I like using a Caribbean variety)
2 scallions
1/2 habanero pepper (as much as you like)
1 medium tomato
1 medium onion
3 cloves garlic
1 tablespoon chopped cilantro
1 teaspoon thyme
3/4 teaspoon salt
2 tablespoon vegetable oil
1/4 bell pepper (sweet pepper)
4 tablespoon water for cooking the curry
1/4 teaspoon black pepper

* you’ll also need a couple tablespoon of lime or lemon juice to wash the cleaned shrimp.

Note: If you have the Caribbean style green seasoning mix, use a teaspoon instead of the thyme and cilantro. If you can source fresh shado beni, that would be ideal instead of the cilantro. Bell pepper is something new to this recipe but I like the added flavor, texture and overall look it brings to this dish. I like using a Caribbean style curry powder as I find it to be unique in it’s depth and flavor.

The first thing you need to do (if it’s not already done as some groceries sell already cleaned and deveined shrimp) is to remove the outer shell of the shrimp and devein them. Then squeeze the lime or lemon juice over it, give it a good stir, then rinse with cool water. Drain and get ready to season so it can marinate for a bit.

Chop the scallion, cilantro, onion, peppers, tomato and garlic… I like using the thyme on it’s sprig for the added flavor. When you’re done cooking you can them remove the sprigs. In a large bowl place the now cleaned shrimp and add the salt, black pepper, chopped peppers (habanero and bell), cilantro, thyme and scallions. Give it a good stir and allow it to marinate for at least 20 minutes.

In a large sauce pan, heat the oil over a med/high heat, then add the sliced onions and garlic. Allow that to cook on a med heat for about 3-4 minutes or until they get soft and edges start going golden. Now add the curry powder, give it a good stir and cook for a couple minutes. The goal is to heat the curry powder so it releases all those wonderful flavors. You will notice that the curry will go a bit darker and it will become very grainy. If you find that it’s burning, turn down the heat as we really need this to cook for about 2-3 minutes.

Now it’s time to add the water and make a sort of curry paste (be prepared for that burst of curry scent). It will be runny at first, but allow it to come to a boil, then reduce the heat to a gentle simmer. This step will cook the curry initially so we don’t get that ‘raw’ curry taste when the dish is done. After 4 minutes, turn up the heat to burn off all that water. you will now have a sort of paste.

Now it’s time to add the seasoned shrimp and give it a good stir to pick up all those curry bits from the bottom of the pan. Add everything in the bowl to the pan and have the heat at about medium. You can jump-start things by placing the lid on the pan if you want… this will cause the shrimp to spring a lot of it’s only natural juices (only keep the lid on for a minute or 2). With the lid open and the shrimp going at a rolling boil, you’ll notice the shrimp will start to curl and change color. All we want to do is cook the shrimp for 5-7 minutes from the time you add them. So if after 5 minutes you notice you have a lot of liquid in the pan, turn up the heat. I like my curry shrimp with a bit of gravy for dipping roti or to put on my rice. But that gravy must be somewhat thick. My mom would never leave gravy and to be honest, if you cook it down all the way… the taste will be a bit different.

Wasn’t that simple? I assure you this could well be the best curry shrimp you’ve ever had.. trust me! In the video below you can follow along in the event I was confusing above in my description.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

shrimp recipe

Amazing Stove-top Mango Jerk Shrimp.

5 Tips To Cooking Perfect Curry Shrimp.

Classic Island Pepper Shrimp.

Curry Shrimp With Pumpkin.

Shrimp Chow – Spicy Shrimp Cocktail?

Pepper Shrimp Recipe – Memories Of Korea.

Firecracker Shrimp Wantons Recipe.

The Ultimate Garlic Shrimp Recipe.

Caribbean Style Popcorn Shrimp Recipe.

Fiery Scotch Bonnet Honey Grilled Shrimp.

Caribbean Spinach With Shrimp Recipe.

The Ultimate Curry Shrimp.

Log In