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wendy@tstt.net.tt
http://www.caribbeangourmet-tt.com
Whether
you walk the streets of Jamaica or walk the streets of T&T
you are sure to find an alluring array of foods to entice
you. Here are some new dimensions on some old favourites.
Spice
marinated grilled shrimp
with spicy tomato salsa and
plantain chips
For the shrimp:
1 lb medium sized fresh shrimp, peeled and deveined.
1 tsp ground allspice
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp Ancho chili powder ( or any good quality chili powder)
4 cloves garlic, minced
1 tbs fresh lime juice
2 tbs dark rum
Salt and freshly ground black pepper to taste
In
a bowl combine all the dried spices, add garlic, lime juice,
and rum, stir well to combine. Add salt and pepper to taste.
Rub marinade onto shrimp, cover and refrigerate. Let
marinate for about 30 minutes at most.
Preheat broiler and thread shrimp onto metal skewers, or
place shrimp in a shallow glass-baking dish lightly oiled
with olive oil.
Broil for three minutes per side or until pink and slightly
curled.
Remove and serve with spicy tomato salsa. And plantain chips.
Serves four
Plantain chips
4 green plantains
vegetable oil to deep fry
Salt
Peel plantains by cutting top and bottoms off, with a small
knife make a shallow incision into the plantain and run
the knife the length of the plantain, do this about three
times around the plantain. Run your fingers down the length
of the plantain where the cut has been made lifting and
pulling the skin off. The skin should lift off in three
pieces.
Cut plantains in half and slice lengthways to about 1/4-inch
thick slices.
Deep fry in hot oil on a medium heat until plantains are
light brown and crisp.
Drain on paper towels. Cool and sprinkle with salt.
Store in a airtight container.
Serves four to six as an appetiser.
Cassava
chipe with
Chadon beni mayo
2 lbs cassava
Veg oil for frying
Peel cassava, cut into three-inch strips.
Heat oil deep fry cassava strips until golden and crunchy.
Drain. Salt and serve with chadon beni mayo.
Chadon
beni mayo
1/2 cup low fat mayo
1 tbs finely chopped chadon beni
1 clove garlic, minced.
1/2 tsp pepper sauce.
Combine all the ingredients and cover, refrigerate until
ready for use.
Hot
and spicy pepper crabs
Marinade
2 lbs fresh crab, cleaned and chopped into two each
1 tbs minced garlic
2 tsp salt
2 tsp fresh lime juice
2 tbs vegetable oil for frying
Add
1 tbs chopped garlic
2 tbs Chinese chili garlic sauce
1 hot pepper, chopped
1/4 cup chopped chives
Sauce
1 tbs oyster sauce
1 tbs tomato ketchup
1/2 tsp granulated sugar
1 tsp sesame oil
Season crabs with the marinade, refrigerate for about 30
minutes.
Combine sauce ingredients and set aside.
Heat a large sauté pan or wok, add vegetable oil,
add garlic, chili garlic sauce and hot pepper, stir and
fry until fragrant, add crabs to wok, stir and fry until
they turn reddish in colour, cover and steam cook for 15
minutes, then add sauce ingredients, stir fry for a few
minutes more.
Remove from pot and sprinkle with chives. Serves four
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