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Coconut Shrimp
1 1/2 Tsp Sweet Paprika
1 1/2Tsp fresh ground Black pepper
2 Tsp salt
1 Tsp Garlic Powder
1 3/4 Tsp Dried Oregano
1 3/4 Tsp Dried Thyme
1 Tbsp Cayenne pepper
1 12 oz bottle of Beer
1 3/4 C Flour
1 Tbsp Baking Soda
50 Medium Shrimp ( 2 pounds ) peeled and deveined (leave tails on )
3 C Shredded unsweetened Coconut
Combine Paprika, Pepper, Salt Garlic powder, Oregano, Thyme, and Cayenne pepper in a small bowl. In a large bowl, combine the beer, flour, and baking soda and mix well with a whisk. (batter should have the consistancy of pancake batter ) Stir in spice mixture. Spread coconut out on a plate. Dip each shrimp into the batter, shake off any excess, then roll in the coconut. In a deep fryer or large saucepan heat oil to 350 F. Drop the shrimp in 6 at a time , fry until golden brown,about 1 minute. Drain on a paper towel . Serve on a bed of lettuce or with rice if served as the entree.
Personal note: this is a delecious dish I found it much easier to make with a little help, one to coat the shrimps and one to watch the pot. You do get a bit messy and the shrimps cook fast but it is well worth the effort!
Callaloo
2 pounds fresh Kale or Spinach (stems removed)
1/4 pound salt pork cut into strips
1/2 pound boneless lean pork cut into cubes
2 Onions cut in half and thinly sliced
Fresh ground Black Pepper to taste
4 Tsp hot red pepper sauce
1 Tbsp dried Thyme
6 C good Chicken stock
1 1/2 pound fresh white crabmeat
Rinse the Kale thoroughly, pat dry, rough chop and set aside. Place the Salt Pork in a large Dutch oven and saute' over Med heat for 10 min or until brown and the fat has been rendered. Drain off all but 2 Tbsp of the fat. Add the pork cubes and onions to the dutch oven and saute' until the cibes are brown and th onions are translucent, 5 min. Add half the chopped Kale, several grinds of Black Pepper, hot pepper sauce, Thyme, and chicken stock. When the first batch of Kale has wilted add the remainder, cover and simmer about 2 1/2 hours.Remove the salt pork strips. Add the crabmeat and stir. Cover and continue simmering 5 min more.Serve with rice or boiled plantains.
Personal note:This may be served immediatly but is better if made the day before and reheated!!!!!
"Jerk" Chicken
1 Tblsp Ground Allspice
1 Tblsp Dried Thyme
1 1/2 Tsp Cayanne Pepper
1 1/2 Tsp Fresh Ground Black Pepper
1 1/2 Tsp Ground Sage
3/4 Tsp Ground Nutmeg
3/4 Tsp Ground Cinnamon
2 Tblsp Salt
2 Tblsp Garlic Powder
1 Tblsp Sugar
1/4 C. Olive Oil
1/4 C. Soy Sauce
3/4 C. White Vinegar
1/2 C. Orange Juice
Juice of 1 Lime
1 Scotch Bonnet Pepper, seeded and finley chopped
1 C. Chopped white Onion
3 Green Onions, finley chopped
4 6- to 8- oz. Chicken Breasts, trimmed of fat
In a large bowl, combine the Allspice, Thyme, Cayanne, Black pepper, Sage, Nutmeg, Cinnamon, Salt, Garlic powder, and Sugar. With a wire whisk, slowly add the Olive oil Soy sauce, vinegar, Orange juice, and Lime juice.Add the Scotch Bonnet, Onion and Green onions and mix well.Add the Chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Heat the leftover marinade and serve on the side for dipping.
Personal note:Double the amount of dry spices for a more "authentic" flavor! Be sure to heat marinade to a temperature high enough to serve remember it had raw chicken in it!
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