One Kitchen, Many Cultures

/Seafood (Page 30)

Seafood

Showing: 175 - 180 of 211 Articles
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:

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

Island Inspired Jerk Shrimp With Juicy Pineapple.

36 Comments on Island Inspired Jerk Shrimp With Juicy Pineapple.

There are tons of benefits of living in North America but as an island boy who loves my belly, I starve for fresh ingredients (fresh from the plant and earth) and I hate the fact that I’m limited by seasons. Don’t get me wrong, I’ve gone outside in -25 C winter blizzards to grill, but there are times when even the sight of snow or the fact that I have to layer up to go outside, gets me uninterested. Not even juicy jerk shrimp could see me deal with frigid temps. Don’t worry, Mc Donalds in never an option… Crix and sardines!

Pineapple and shrimp are abundant in the Caribbean and I remember that my dad always had a pineapple plant in our back yard when we were growing up, so this recipe is kinda natural for me. The marinating in rich jerk spices is just another welcomed addition. Let’s be clear for all my Jamaican friends who will point out that this is not jerk shrimp… yes I too agree, but it’s a delicious way to enjoy “jerk shrimp” in the cold winter months. (BTW you can marinate the shrimp as I did, place them on skewers (with the pineapple) and grill, if you want the smokiness of an open flame.)

You’ll Need…

1 lb shrimp (cleaned / deveined)
1/2 cup zesty Italian Dressing
2 heaping tablespoon jerk spice rub (your fav)
pinch salt
1 cup cubed pineapple
1/2 scotch bonnet pepper (any hot pepper you like)
juice 1 lime
juice 2 small oranges
2 tablespoon olive oil

optional…

* 1/2 teaspoon brown sugar
* chopped scallion for topping

Note: I know when you think ‘jerk’ you think about the smoky flavors of the grill and zesty Italian dressing is not something which comes to mind. This is not a traditional ‘jerk’ dish, but I assure you that the flavors of the jerk spice, combined with the lovely citrus undertones of the fresh lime and oranges will give the shrimp and chunks of pineapple a lovely twist. At the end of this recipe I’ll share the video I did in preparing this exciting Caribbean inspired dish and I’ll also let you know how you can win a wonderful spice package courtesy of the Knox’s Spice Company.

Additional videos (click on the title to see):

How To Peel And Core A Pineapple

How To peel And Devein Shrimp

The size of shrimp you use  is up to you as I used what I could afford (on sale at the time). If you’re in North America, you can always check out Asian grocery stores for really good prices and selection on seafood. Clean, devein and wash the shrimp. The goal is to marinate this for a bit, but since there’s vinegar in the Italian salad dressing you really don’t want to marinate for too long or risk the shrimp getting cooked with the vinegar.

Place the shrimp in a deep bowl and add all the ingredients except the olive oil, pineapple and optional chopped scallion. I added a bit of brown sugar to the mix as well, as I love the added flavor.

Give it a good stir and allow to marinate for about 20 minutes. Then heat a saucepan on a med/high heat and drizzle in the olive oil… remember to never get olive too hot (smoking) as it’s not good with high heat. Using a pair tongs or slotted spoon, fish out the shrimp from the bowl and add to the pot. Stir well and try to use a fairly wide pan as not to crowd the shrimp while they cook. You’ll notice they will start to do a couple things.. they will curl and will start to change to a brilliant reddish (almost orange) color. This is what happens when shrimp cooks. Cook for about 3 minutes (toss around to cook on all sides). This is one of the few times I will ask you to dump out the marinade and not use it in the actual cooking process.

Now it’s time to add the cubed pieces of pineapple to the pot. Stir well so as to pick on the jerk flavors and to warm through. Keep stirring and cook for another 3-4 minutes. Try not to overcook or the shrimp will go tough. If after adding the pineapple pieces you find that there’s a lot of liquid at the bottom of the pan, turn up the heat so it burns off in the 2-3 minutes it takes to cook after we’ve added the pineapple. For an added touch (if you really like your spice), when the dish is done and you top with the chopped scallions, add a teaspoon of the jerk spice rub and toss. This will give it a really heightened twist at the end.

You can certainly add additional flavors to this with some bell peppers and slices of orange if you wish, but I’ll leave that for another recipe and for you to be creative as you see fit. Watch the video below for how to make this wicked jerk shrimp with pineapple and for how you can win the spice package courtesy of The Knox’s Spice Company.

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 Vegetarian

Nutritious Jamaican Callaloo With Saltfish Recipe.

13 Comments on Nutritious Jamaican Callaloo With Saltfish Recipe.

I believe it’s time to clear the air a bit when it comes to callaloo in respect to Jamaican Callaloo and callaloo from the other islands which make up the Caribbean. In Trinidad and Tobago and many of the other Caribbean islands, callaloo is a lovely rich soup made from tender dasheen bush leaves (or spinach) which is flavored with coconut milk and crab (or salted meats). This callaloo soup is part of a hearty traditional Sunday lunch on the islands and like it’s cousin from Jamaica, it’s very nutritious.

Jamaican callaloo on the other hand is more the name of a plant (amaranth) which is used in making the popular Jamaican dish, by the same name. In Trinidad and Tobago, the same callaloo plant (amaranth) is known as chorai bhaji or in some cases spinach and cooked in pretty much the same way as it’s done in Jamaica. So remember when speaking to a “Trini” or “Jamaican” about callaloo, that they’re two different dishes and we’re as passionate about each.

BTW, did you know that the same callaloo plant (amaranth) is known as pig weed in North America and there are close to 60 species? Enough of the school-like lesson, lets cook..

You’ll Need…

1 bundle of Callaloo (about 2lbs)
1/2 scotch bonnet pepper
1/2 teaspoon black pepper
1 teaspoon thyme (couple sprigs)
1/4 lb boneless salted fish (see note below)
2 tablespoon olive oil or butter
1 tomato
1 onion

Notes: You’ll notice that I didn’t include any salt in this recipe as the salted fish adds enough salt to the dish. However you can check near the end of cooking and adjust accordingly. When shopping for callaloo for this type of dish visit a West Indian supermarket and ask for Jamaican callaloo. I like using boneless/skinless salted fish and my choice is usually Cod or Pollock. Makes for much easier work than having to remove the tiny bones and soaking overnight. When using any hot pepper remember that the majority of the heat is in the seeds and the white membrane surrounding the seeds. Don’t include those if you’re concerned about ‘real’ heat.

* To make this dish fully vegetarian (very tasty) simply leave out the saltfish and I would personally add some crushed garlic for that extra level of flavor. Add the garlic when cooking the onion at the start. Same cooking time applies.

Let’s start by prepping the saltfish as we need to try and remove most of the salt and rehydrate the fish itself. Now I’ve been scolded in the past that I don’t soak my saltfish overnight as it’s traditionally done in the Caribbean. Here is the thing, the saltfish I use is always boneless and skinless (pretty much a fillet) and I find that it’s not as salty or dry as the variety you find in the Caribbean. So if you’re using the whole fish (type we get in the Caribbean) you can soak overnight in cool water, discard that water and boil in fresh water as you’ll see me do below. Or simply boil in two batches of water and you should be good to go.

In a deep pot I put enough water to go about 1-2 inches above the fish and I bring that to a boil. I then allow it to simmer for about 20 minutes, then I drain and rinse with cool water (squeeze dry). The next step is to shred the fish (should be soft and flaky at this point) and set aside. You can use your fingers or a fork.

Then prep the onion, tomato, hot pepper and thyme. Simply dice/chop.

Now it’s time to work with the star of the show (please see the video below to follow along). Give the callaloo a good wash under running water, then get ready to trim and cut. Remove all the leaves from the stems and get rid of any leaves that are discolored. You can now use the tender stems (they may look thick, but the majority will be tender). Using a pairing knife or potato peeler, peel the thin skin on the outside of the stems (see the video below), The idea is to remove the sort sort of waxy exterior so it cooks down to be tender.

Give the leaves and cleaned stems a good rinse in water and shake dry. The final step in preparing is to create small bundles and chop about 1/2 inch shreds. You can give that another rise under cool water (I put mine in a drainer) and you’re set to cook.

Heat the oil on a medium heat in a fairly deep sauce pan, then add the onion and cook for a couple minutes. Just long enough to soften the onion and flavor the oil. Now add the thyme, black pepper and slices of scotch bonnet pepper and cook for another couple minutes. Have your kitchen window open or the fan above the stove on, if you have one as the hot oil and hot pepper will cause you to possibly cough.

By this time the shredded callaloo should have drained properly, so start adding it to the pot. It will pile up, but rest assured it wilt down quickly. Give it a good stir, add the water and bring it up to a boil. Now lower the heat to a very gentle simmer, cover the pot and allow to cook for about 15 minutes.

After 15 minutes, it’s time to add the tomato and pieces of salted fish to the pot. Then give it a good stir, cover the pot and allow to cook for another 10-15 minutes. Keep stirring. If you find that you don’t have any liquid it means your heat is too high. Add a bit of water and continue cooking. After 10 minutes the callaloo should be fully cooked. It will not be as bright green as when you first started off, but don’t be fooled.. it will taste amazing.

If you find (you should) that there’s still liquid at the bottom of the pan, remove the lid, turn up the heat and cook for another 4-5 minutes until all that liquid dries off.

You now have a classic Jamaican callaloo dish that’s ready to serve.

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.

33 Comments on The Ultimate Curry Shrimp.

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.

Seafood

Coconut Shrimp With A Spicy Mango Dipping Sauce Recipe.

24 Comments on Coconut Shrimp With A Spicy Mango Dipping Sauce Recipe.

 

Here’s one of those recipes where tourists to the Caribbean may have more experience with than everyday islanders. When I posted the video (see below) for this coconut shrimp recipe on facebook, a fan mentioned that this is something more common in the tourist areas in the Caribbean. Though I tend to agree, I must also point out that any sort of fusion restaurant you go to in the Caribbean you may find this on their menu and I’m sure these restaurants are not in business to only cater to tourists (open to the public).

Whenever we’re in the Caribbean it’s our mission to search out restaurants with coconut shrimp on their menu as nothing beats having this made with freshly caught shrimp and flakes of coconut done earlier in the day. Rather than the frozen and prepackaged stuff we get in North America. Additionally, with the cool Caribbean breeze… along with an ice-cold Stag (any Caribbean larger) and a spicy mango dipping sauce.. time to relax and take it easy island style.

Here’s a quick coconut shrimp recipe you can whip-up the next time you have friends coming over or you’re attending a company potluck and something “island like” is expected from you…

You’ll Need…

2 eggs
3 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 tea spoon pepper flakes (see note below)
1 lb shrimp (16-20)
1-1/4 cups coconut flakes (I used sweetened)
vegetable oil, for frying (about 3-4 cups)

*Lime juice for washing the cleaned shrimp (lemon juice works just as well)

Note: I used 16-20 tiger shrimp since that’s what I got on sale. Tiger shrimp tends to be a bit more expensive, so use what’s affordable. Instead of using the pepper flakes I mentioned in the ingredient list, I opted for habanero pepper (freshly chopped), as I love the flavor and heat from it. You may also use scotch bonnet, cayenne powder or any flavorful hot pepper you like. If that sort of heat is not your thing, use fresh grounded black pepper. BTW, check your Asian grocery store as they usually have the bets deals on shrimp.

We’ll start off by preparing the  shrimp. I was lucky enough that my shrimp was already deveined, so all I had to do was remove the sort of shell-like outer layer. But I kept the tail part for appearance and handling. Then using a pairing knife, I cut a deeper slit along the same line as it was deveined (around the natural curve) to butterfly the shrimp. The idea is to cut deep enough, but not cut all the way through. The video at the bottom should help you better understand the technique. Wash with the juice of 1 lime and cool water. Then drain/pat dry.

Next up we’ll make the batter. In a bowl, place the eggs, salt, pepper (I diced my habanero pepper very small) and flour.. then give it a good whisk. You should have a smooth, but runny batter.

The next step is to set up a sort of assembly line with the cleaned shrimp, coconut flakes (on a plate) and batter. I also lined my chopping board (you can use a cookie sheet) with parchment paper. The idea is to batter all the shrimp before you start, as they will cook very fast and you may not be quick enough when frying.

Holding each shrimp by the tail we left back when cleaning, dip them into the batter (coat evenly), then pat onto the coconut flakes. You may need to pat it on a bit to stick properly. Then place the now coated shrimp onto the parchment lined chopping board. Repeat until all the shrimp are coated.

I don’t use a thermometer to check actual temperature, but the oil should be heated to about 375°F (190°C). Start adding the shrimp (about 5-6 at a time) and try not to over-crowd the pan. They will start curling in and change color as they cook. Cook for 1-2 minutes on each side, then take out and drain on paper towels to get rid of the excess oil. If you’d like to prevent the shrimp from curling, see the video below to see how I used a skewer to help them keep their shape. The idea is to get the coconut golden brown that the shrimp is coated with.

This coconut shrimp is best enjoyed hot. However, you can cover them with plastic wrap and store in the fridge for about 4 hours. Then heat in a warm oven at 350F/180C oven until crisp and hot, about 6 minutes. The mango dipping sauce to accompany these tasty coconut shrimp is very easy to make and the full recipe for that can be found in the video below.

Though not a traditional “Caribbean” dish, this coconut shrimp is very tasty and be warned that you will get hooked the very fist time you try it. 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.

Gluten Free Seafood

Jamaican Inspired Pepper Shrimp Recipe.

35 Comments on Jamaican Inspired Pepper Shrimp Recipe.

jamaican pepper shrimp

The call went out via the Facebook Fan Page a couple days back and within seconds I had a delicious sounding recipe, rearing to go for Jamaican style pepper shrimp. Last Spring after we came back from of Jamaican trek, one of the first questions I got asked was “did you try any pepper shrimp?” Must have been all the Guinness, but I still can’t remember coming across pepper shrimp while on the island. However, speaking with our friends who we traveled with, they assured me that several times we were approached by ladies selling them in little plastic bags on the side of the road. The home of pepper shrimp in Jamaica is “Middle Quarters” (Saint Elizabeth Parish) and though their method of preparing them is a bit different that what I’m about to share with you, Christine who sent me this recipe assures me that this recipe will rival any found on the island.

You’ll Need…

1 lb shrimp (I believe they were 30/40)
1 habanero pepper (or any hot pepper you like)
2 tablespoon lemon juice
3/4 teaspoon salt
1 tablespoon paprika
2 tablespoon parsley
4 cloves garlic

Note: Traditionally parsley and paprika are not used in this dish, however I love the brightness the parsley brings and the sort of smokey undertones from the paprika is a good addition. In true Jamaican fashion, I’m sure a dash of pimento (allspice) would be a good inclusion as well. In the video for this recipe I mentioned that I used 1/2 teaspoon salt, but I felt I had to adjust that to 3/4 teaspoon after tasting the finished dish. You’ll also notice that I used a habanero pepper, but in the Caribbean scotch bonnets are the peppers of choice.

 

You’ll notice that I used whole shrimp, with the head still attached and in it’s sort of shell. This is the way it’s traditionally done in Jamaica, plus I love the sweetness of the shrimp when it’s cooked this way. The shrimp steams in it’s own shell and this process seems to heighten the rich flavor of the overall dish. I hate seeing the legs and antennae sort of thing, so using my kitchen scissors I trimmed those out. I then gave the now trimmed shrimp a good rinse and allowed them to drain.

TIP: When handling the shrimp and/or the hot pepper you may want to wear gloves.

Next up I gave the garlic and pepper a very fine dice, as I didn’t want to get big pieces of pepper or garlic when eating. To control the heat, you can certainly remove the seeds from the pepper and discard. The seeds and white membrane surrounding the seeds is where most of the heat is.

Heat a pan on med/high heat (no oil necessary as we’ll be sort of scalding the shrimp), then add the shrimp and give it a good stir. Now add the garlic, pepper, salt and paprika and stir well to coat everything.

As the shrimp cooks (remember to keep stirring) you’ll notice the color will go to a bright sort of orange color. You can place a lid on the pot for about a minute or two if you’d like. After 3 minutes you can add the lemon juice. This bit of liquid will help release some of the garlic and pepper which by now is probably sticking to the bottom of the pan. The shrimp will also let out it’s own juices, so there’s no need for any other liquid. Try not to overcook the shrimp or you’ll risk them going rubbery. Within 7 minutes or so and my shrimp were done.

Top with the chopped parsley, give it a final stir and get ready to serve.

This a wonderful spicy snack that’s great when having some drinks with friends, or as in my case… reminiscing about a great Jamaican vacation. Remember to check out the ladies in Middle Quarters when you visit Jamaica next and tell them Chris @ CaribbeanPot.com said to look them up for the best pepper shrimp on the island.

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.