caribbean shrimp recipe

“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

Grilled Caribbean Shrimp Skewers.

July 24, 2012June 4, 20127 Comments

As part of my “get ready for summer” series, I thought we’d start off with a tantalizing recipe for grilled shrimp skewers. I know many of you are shaking your head… saying “this is not a traditional” Caribbean dish, but I assure you this Caribbean twist of grilling shrimp will rock your socks off. After just a nibble and you’ll see why I decided to start the month of grilling with this appetizer. Be ready to amaze your guests when you guys gather this summer… go ahead and take all the credit! Be sure to have some good Lager on hand to wash these down.

You’ll Need…

1 lb 21-25 Shrimp (peeled/deveined)
1/4 teaspoon salt
1 lemon (see note below)
1/2 scotch bonnet pepper
1 tablespoon olive oil
juice of a lemon
1 teaspoon golden brown sugar
1/4 teaspoon allspice
2 leaves shado beni (see note below)
1 scallion (aka spring onion or green onion)
1/4 teaspoon black pepper
1/2 teaspoon grated ginger

Notes: The same lemon I used for grating the lemon zest, I used for the juice. When handling the scotch bonnet pepper be sure to wear gloves and don’t include any of the seeds. The area surrounding and including the seeds is where the real tempo of the pepper can be found. If you don’t have access to shado beni, you can use 2 to 3 tablespoons of freshly chopped cilantro. You can also add a tablespoon of fresh parsley as well if you like.

The first thing we need to do is peel and devein the shrimp. Basically all you do is remove the outer shell off the shrimp, then with the curve side up (like a rainbow) use a pairing knife to cut along the middle of the back (not too deep) until you see a dark sort of thread. Then under running water, wash that away. Here’s a video clip on how to peel and devein shrimp:

Wash and set the cleaned shrimp aside for a few minutes as we prepare the marinade. Chop the scallion, scotch bonnet pepper and shado beni as fine as you can and place it a deep bowl (we’ll do the marinating here). Now grate the lemon zest into the same bowl, then cut the lemon in half and squeeze in the juice. The final step is to add the salt, black pepper, all spice, olive oil, brown sugar, grated ginger and brown sugar and give it a good stir.

Place the cleaned shrimp into the bowl and give it a good stir. Cover with plastic wrap and place it in the fridge to marinate for about 10 minutes. Try not to go beyond 10 minutes as the lemon juice will start to cook the shrimp. Do remember to soak your bamboo (you’ll need about 10) in water for about 1/2 hr before you thread them with the marinated shrimp.

These are best served warm off the grill, so do keep that in mind before you start to grill. Since these shrimp skewers are meant to be an appetizer, we’ll thread 2 on each bamboo skewer. In the video below you’ll see how I went about this.

Set your grill to a medium/high heat, then brush the grilling grates with some oil. I had a small bowl with veg oil and using a long tongs with a piece of paper towel at the end, I brushed on the oil. This will prevent the shrimp skewers from sticking. Make sure you have a clean grilling surface.

Now place the shrimp skewers on the grill and cook for 2 minutes on each side over that medium heat. Don’t cook longer as they can go tough if overcooked. Do remember that they will continue cooking for a short period after they’re removed off the direct heat.

TIPS: Though we’ve soaked the bamboo skewers in water, they may still char (as in my pics), you can wrap tin foil over the exposed ends or grill with one burner, so the bamboo never gets in direct contact with the heat. Additionally, you can also spread a piece of tin foil across the grill to form a sort of protective barrier for the long exposed ends of the bamboo skewers.

If you’re wondering if these require a dipping sauce.. NO! The flavours we’ve created with the brown sugar, all spice, scotch bonnet pepper and ginger will challenge any taste bud to find something more exciting and delicious. And the hint of scallions, lemon zest and shado beni will give it a wonderful finishing kick! BTW if you’re not squeamish about reusing the marinade.. get a French stick (bread) and brush with this marinade and grill for a minute or two on medium/low heat!

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.

March 8, 2012March 4, 201236 Comments

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.

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 Chow – Spicy Shrimp Cocktail?

Grilled Caribbean Shrimp Skewers.

Island Inspired Jerk Shrimp With Juicy Pineapple.

The Ultimate Curry Shrimp.

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