Caribbean Style Grilled Seafood Soup Recipes

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CARIBBEAN GRILLED SHRIMP



Caribbean Grilled Shrimp image

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

1 lb large shrimp, thawed, deveined and unshelled
1/3 cup dark rum
3 tablespoons brown sugar
1 1/2 teaspoons cayenne pepper
1/2 teaspoon pepper (4 pepper mix is best)
4 tablespoons fresh basil, chopped
4 tablespoons fresh chives, chopped
3 tablespoons olive oil
3 limes, fresh
2 teaspoons garlic salt

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



Fish Soup, Caribbean-Style image

Provided by Barbara Kafka

Categories     dinner, soups and stews, main course

Time 1h25m

Yield Six servings

Number Of Ingredients 18

1 1/2 pounds small fish on bone - red snapper, butterfish, etc. - cut into 3-inch chunks, with head and tail
2 pounds small fish fillets, cut in chunks (save all bones, heads and tails and combine with above)
2 tablespoons olive oil
1/4 pound carrots, peeled and diced in 1/2-inch pieces
4 leeks, washed and diced in 1/2-inch pieces
1 pound giraumon, peeled and cut in 1-inch cubes
1/4 pound igname, peeled and cut in 1/2-inch cubes (or breadfruit or potatoes)
1/4 pound turnips, peeled and cut in 1/2-inch cubes
1/2 pound tomatoes, in 1-inch chunks
8 scallions, in 1/4-inch slices
1/4 teaspoon crumbled, dry thyme
2 cloves garlic, peeled and minced
1 bay leaf
2 small fresh jalapenos, deveined, seeded and minced
1/4 cup tomato concasse or crushed canned tomatoes in a puree
1/2 cup dry white wine
Kosher salt
Freshly ground black pepper

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



Caribbean Fish Soup image

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

2 whole fish, scaled and cleaned, or more to taste
1 lemon, juiced
8 cups water
4 green bananas, chopped
1 pound pumpkin, cut into 1-inch pieces, or more to taste
2 potatoes, chopped
2 ears corn, cut into 1-inch pieces
4 ounces carrots, cut into 1/2-inch pieces
½ cup chopped okra
4 scallions, chopped
1 hot chile pepper
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 sprigs fresh thyme, leaves stripped

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



Caribbean-Style Grilled Seafood Soup image

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

10 medium shrimp, peeled and deveined
12 medium sea scallops
10 ounces fish fillets (mackeral or kingfish)
8 ounces lobster tails, shelled
3 tablespoons vegetable oil
2 large yellow onions, diced small
3 stalks celery, diced small
2 tablespoons minced garlic
1 cup white wine
1 1/2 quarts bottled clam juice
1/2 teaspoon ground cumin
1/4 teaspoon allspice
2 large sweet potatoes, cut into large cubes
1/2 lb fresh okra, thickly sliced
2 fresh tomatoes, cut into large chunks
salt & freshly ground black pepper (white is best if you have it)
4 tablespoons lime juice (about 2 limes)
2 tablespoons fresh chili peppers (minced)
3 tablespoons cilantro (chopped)

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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