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The shrimpy way
To an outsider, life in the Caribbean often conjures up images of marketplaces overflowing with the “catch of the day” and other alluring seafoods. This image may have been true years ago.
These days it’s pretty much hit and miss at the fish market, one day there will be lots of choices, the next absolutely nothing! But don’t despair, if you want your catch of the day to be king fish and you get disappointed take something else home with you. Shrimp is always a great alternative and that’s not been in short supply lately. Try these delicious recipes!
2 cups cornmeal
1 cup flour
3 tsp baking powder
1/2 cup butter
Water to knead
Combine all the dry ingredients, add butter and rub into mixture, add enough warm water to make a soft dough. Divide into 16 pieces, cover with a wet tea towel.
2 tbsp vegetable oil
4 cloves garlic, minced
1 hot pepper, seeded and chopped
1 small onion, chopped
2 lbs shrimp cleaned and finely chopped
1 cup chopped chives
1/4 cup French thyme
1/2 cup tomato sauce
1/4 cup cilantro or chadon beni
Oil to brush arepas.
Heat oil in a sauté pan, add garlic, pepper and onion, cook until fragrant, add shrimp and cook for a few seconds, add chives, and thyme, cook for a few minutes more, add tomato sauce and season with salt, cover and simmer for ten minutes, add chopped chadon beni. Cool filling.
Preheat oven to 375F.
Form dough into balls, press to about four to five-inch widths, fill with shrimp, fold to a half moon shape and place on a lined baking sheet.
Brush arepas with oil and bake for 20 minutes.
Cool on racks, serve with spicy salsa. Alternatively you can pan fry in vegetable oil. Makes 16
GRILLED SHRIMP WITH RUM CHILI GLAZE
Rum Chili Glaze
1/4 cup unsalted butter
1 onion, grated
2 tbsp brown sugar
1/4 cup dark rum
1/8 tsp allspice
1/2 tsp chili powder
Juice of 1 large lime
1 tsp chopped hot pepper (optional)
In a small sauce pan melt butter, add onion and sauté until fragrant, about two to three minutes, do not brown or burn onion.
Add brown sugar, rum, allspice, lime juice and pepper, stir well, cook to bubbly stage, reduce heat cover and simmer for 15 minutes stirring occasionally, mixture will thicken.
Remove from heat.
25 large shrimp, peeled, deveined, tails in tact
1 tbsp minced garlic
Freshly ground black pepper
Marinate shrimp in garlic, salt and pepper for about 20 minutes.
Preheat grill or broiler.
Thread shrimp onto skewers (if using wooden skewers, soak in water for one hour before using ).
Grill shrimp until pink and curled, about three minutes per side.
Remove and brush generously with glaze, return to grill for a few minutes, turn, brush other side with glaze. Serve hot with additional glaze if desired.
SHRIMP AND MUSHROOM THERMADOR
2 lbs fresh, medium white shrimp, peeled and de-veined
2 cloves garlic, minced
1/2 tsp salt
1 cup mushrooms, cleaned and sliced
For the sauce:
3 tbsp unsalted butter
3 tbsp all purpose flour
1 cup milk
2 egg yolks
1/2 cup white wine
1/2 cup grated parmesan cheese
1/2 tsp cayenne pepper
1/2 tsp dried mustard
1/2 cup dried breadcrumbs
2 tbsp butter
2 tbsp chopped parsley
2 tbsp parmesan cheese
Salt and freshly ground black pepper
Combine shrimp with garlic and salt, set aside.
In a heavy medium sized saucepan, melt butter, stir in flour and cook until smooth and almost liquid, add milk cook stirring well until mixture thickens.
Add shrimp and mushrooms, cover and simmer for five minutes remove from heat add egg yolks, and wine stir to combine. Place on a low heat and cook to warm mixture. Do not boil or else eggs will curdle.
Add parmesan cheese, cayenne pepper and mustard.
Preheat broiler or grill.
Spoon shrimp into buttered thermador dishes or shallow ramekins.
Combine all the ingredients for the gratin.
Sprinkle on top of shrimp, place under broiler until golden on top.
Serves 4 to 6
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