CARIBBEAN GRILLED SHRIMP
This recipe reminds so much of the taste of vacation that I HAD to share it! We tasted it a few years ago, and begged the chef for the recipe just about everyday during our stay! A few simple ingrediants, 1- 2 hours of marinade time, and VOILA! The compliments will just keep on coming!
Provided by justiceforall
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare your shrimp, and leave in the fridge until you're ready.
- Next, mix the rum, brown sugar, cayenne pepper, ground pepper, chopped basil, olive oil, garlic salt and juice from 2 of the limes.
- Using a chocolate grater, add the zest from the third lime to the mix.
- Use the juice from the last lime, and add that to the mix as well.
- Place your shrimp into the liquid, and leave for between 1 - 2 hours. (60 minutes seems to be the magic number for us, because after that, the rum is a little overpowering).
- Grill on a hot barbeque about 2-3 minutes each side, or until pink. The caramelisation is amazing!
- In absence of a barbeque, pan frying or broiling is good too.
- We serve on stir fried vegetables (using the juice from the mix) and pasta.
- ENJOY!
Nutrition Facts : Calories 311.3, Fat 12.4, SaturatedFat 1.8, Cholesterol 172.8, Sodium 174.2, Carbohydrate 17.2, Fiber 1.8, Sugar 10.9, Protein 23.7
FISH SOUP, CARIBBEAN-STYLE
Provided by Barbara Kafka
Categories dinner, soups and stews, main course
Time 1h25m
Yield Six servings
Number Of Ingredients 18
Steps:
- Wash the fish well to remove any traces of blood. Allow to marinate in the bain Antillais (see above) for one to two hours.
- Heat the oil in a stock pot. Quickly saute all the fish, bones and head (except fillets - reserve them in marinade until the end of the recipe). Add the carrots, leeks, giraumon, igname, turnips and tomatoes. Stir to coat with oil. Add two cups of water and the scallions, thyme, garlic, bay leaf and jalapenos. Simmer over medium heat until the fish is completely cooked and beginning to shred and the vegetables can be easily pierced with the tip of a knife. Strain the soup through a fine mesh. Put the vegetables and fish through a food mill with the fine grill in place. There should be three cups of puree and three cups of liquid (if not, add additional water). Add one cup of liquid to the puree. Stir the tomato concasse and white wine into the puree-liquid mixture. Season to taste with salt and pepper.
- Pour the remaining liquid into a small saucepan. Bring quickly to a boil. Remove from the heat and add the reserved fish fillets. Cover and allow to steep for five minutes, or until just done. Meanwhile, heat the puree-liquid and ladle into bowls. Divide the fish between six bowls and serve immediately with crusty French bread.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 5 grams, Sodium 1111 milligrams, Sugar 8 grams
CARIBBEAN FISH SOUP
Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.
Provided by Toney P
Categories World Cuisine Recipes Latin American Caribbean
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- Rinse fish with lemon juice; drain.
- Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
- Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
- Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g
CARIBBEAN-STYLE GRILLED SEAFOOD SOUP
Make and share this Caribbean-Style Grilled Seafood Soup recipe from Food.com.
Provided by cookin_nurse
Categories Low Cholesterol
Time 1h30m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- Over a hot fire, grill each kind of seafood separately. The shrimp will take approximately 3 to 4 minutes per side, the scallops 3 minutes per side, the kingfish 5 minutes per side, and the lobster 4 minutes per side. As each is done, remove it from the grill, and set aside. (Note: You are looking for the seafood to get some color on its surface: Don't worry too much about cooking it completely, since it will finish in the broth.).
- In a large saucepan or soup pot, heat the oil until very hot but not smoking. Sauté the onion and celery in the hot oil until clear, about 5 minutes. Add the garlic, and sauté an additional minute.
- Add the wine, clam juice, cumin, and allspice to the pot, and bring to a simmer.
- Add the sweet potato, okra, and tomato, and continue to simmer for 30 minutes.
- At this point, add any of the seafood that is not completely cooked, and simmer for 4 more minutes.
- Just before serving, add the remainder of the seafood, and simmer for 1 minute, just to warm it through. Remove the pot from the heat and add salt and pepper to taste. Just before serving, toss in the lime juice, chili peppers, and cilantro, and stir briefly.
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