Caribbean Seafood Recipes

Shrimp in Coconut Sauce

Ingredients:

Shrimp ( medium to large, cleaned )
salt, pepper
tabasco sauce ( or similar hot sauce)
fresh garlic cloves
fresh ginger root
tomato
chive
onion
a pinch of sugar
butter
heavy coconut cream
shot of Trinidad rum
fresh lime juice

Method:

1. Season coconut cream with a little sugar, salt,and crushed garlic
2. Season shrimp with salt, black pepper, crushed garlic, crushed ginger root
3. Mince onion
4. Cut tomato in small cubes
5. Melt butter in heavy skillet and add onion and tomato cubes and sauté for about 2 mins.
6. Add shrimp and cook for a further 3 mins.
7. Add coconut cream mixture to barely cover shrimp and add a few drops of tabasco sauce - sauté for 2 an additional 2 mins.
8. Add the Trini rum and the lime juice - stir
9. Garnish with cut up chive

   FISH BROTH
   
   Ingredients:
   
   fish
   potatoes
   green banana
   carrots
   macaroni
   onion
   tomatoes
   cooking butter
   garlic, salt, pepper, lime juice
   chive and thyme
   
   Method:
   
   

   1. Clean and season fish with garlic, salt, pepper, lime juice and seasoning
   2. Peel vegetables and cut into bite size pieces
   3. Cover with just enough water and boil
   4. When half-cooked, add macaroni and when almost finished, add fish and butter to taste
   5. Add water to make desired broth
   6. Season to taste with salt and lime juice

      CRAB PELAU
      
      Ingredients:
      
      4 large crabs seasoned ( chive, celery, lime, pimento, garlic and onion)
      4 tablespoons Corn oil
      2 tablespoons Curry powder
      2 tomatoes
      salt to taste
      2 whole carrots sliced
      ½ tsp. Black pepper
      1 tab. Butter
      3-½ cups coconut milk ( made with 2 coconuts)
      1 tsp. Angostura bitters
      2 onions
      ½ kg. Raw rice
      
      Method:
      
      

      1. Make coconut milk in blender with hot water.
      2. Clean crabs with lime and season well.
      3. Chop vegetables.
      4. Put oil and butter in pot. Add curry powder and stir for 8 minutes.
      5. Add crabs and sauté. Add coconut milk, rice, salt, bitters, carrots, tomatoes, onions and black pepper.
      6. Also add whole pepper if desired.
      7. Cook slowly, over low heat. Cover loosely.

         Salt Fish Balls
         
         Ingredients:
         
         1lb. Salt Fish (salted cod)
         1lb. Potatoes, boiled and mashed
         1 Onion, chopped
         ½ tsp. Minced garlic
         ¼ tsp. Thyme leaves
         2 Eggs, beaten
         ½ cup Milk
         1 tbsp. Butter
         Salt & Pepper to taste
         Bread crumbs
         Oil for frying
         Method:
         
         

         1. Boil the fish for ½ hour then drain. repeat this for a second time.
         2. Remove the skin and bones from the fish and discard.
         3. Shred the fish into small pieces.
         4. Add the potatoes, onion, seasoning, 1 egg, milk and butter then mix well.
         5. Form fish mixture into small balls (about 1 inch). Dip into beaten egg, then bread crumbs and fry in pan with hot oil until brown.
         6. Drain well on paper towel.
         7. Serve with your favourite seafood dip.

            SWEET AND SOUR STIR-FRIED FISH
            
            Ingredients:
            
            1 kg. Fresh shark or carite
            1 cup pineapple chunks
            ¼ cup pineapple juice
            ¼ cup brown sugar
            ¼ cup tomato sauce
            6 teaspoons soy sauce
            6 tablespoons vinegar
            6 tablespoons dry sherry
            4 tablespoons cornstarch
            4 tablespoons cooking oil
            2 onions
            4 cups cooked rice
            
            Method:
            
            

            1. Cut fish into one inch pieces.
            2. Drain pineapple chunks, reserving ½ cup juice.
            3. For the sauce, mix the reserved juice, brown sugar, tomato sauce, soy sauce, vinegar, sherry and cornstarch. Set aside.
            4. Preheat a wok over a high heat. Add 2 tablespoons of cooking oil.
            5. Stir-fry onion until crisp.
            6. Add remaining oil.
            7. Stir-fry fish for 3-5 minutes or until the fish flakes easily.
            8. Remove fish.
            9. Stir sauce and add to wok. Cook and stir until bubbly.
            10. Stir pineapple, fish and onion.
            11. Serve over rice.

                ACCRAS
                
                Ingredients:
                
                4 cups flour
                4 tsp baking powder
                2 tsp sugar
                1 lb salt fish
                2 bundles chive
                2 small onions
                4 cloves garlic
                4 sprigs thyme
                water
                hot pepper
                salt
                
                Method:
                

                1. Scald fish and remove bones. Flake.
                2. Chop onions finely and all other seasoning.
                3. Mix seasonings with flour and baking powder.
                4. Add flaked salt fish.
                5. Add salt and enough water to make a soft mixture.
                6. Beat mixture until smooth.
                7. Drop by spoonfuls into hot oil and fry until brown in colour.

Seafood Dishes

SEAFOOD DISHES

Snapper with Ginger Butter

Ingredients 1 Baby Snapper per person 1 Tablespoon of minced fresh ginger 1 Tablespoon rum 1/2 Tablespoon fresh lime juice 1 Tablespoon freshly chopped chive

Instructions Season fish with lime, salt, black pepper, freshly chopped chive, celery, garlic and thyme and set aside. Melt 2 Oz of butter in a saucepan and add 1 Tablespoon of minced fresh ginger 1 Tablespoon rum 1/2 Tablespoon fresh lime juice 1 Tablespoon freshly chopped chive Roast fish on a grill until thoroughly cooked. Pour the butter sauce over the fish and serve right away.

Crab Backs

Ingredients (Serves 2) 8 Ounces of Crab Meat 1 Tablespoon of Butter 2 Tablespoons Chopped Onions 1 Tablespoon chopped Green Peppers 2 Cloves of Garlic – finely chopped 2 Teaspoons of minced parsley A Pinch of salt A dash of Worchester sauce A dash of hot pepper sauce (to taste) 4 Ounces of Dry Bread Crumbs

Instructions Melt butter in large saucepan Add garlic, onions, parsley, and green peppers Stir until soft. Add crab meat, salt, pepper and cook for five minutes. Add a dash of Worchester sauce and breadcrumbs. Remove from fire and combine well. Place the mixture into cleaned crab backs/shells. Reheat in oven just before serving