Taste of our Delights in Your Favorite Foods
Jerk Shrimp Pasta
This jerk shrimp pasta recipe has a light sauce, sweet onions, and juicy shrimp in a sweet & flavorful spice blend. Done in about 30 minutes!
INGREDIENTS
fresh cilantro or parsley optional garnish
2 Tablespoons jerk seasoning
1/4 cup lime juice or pineapple juice
1/4 cup olive oil divided
1 Tablespoon honey
1 pound medium shrimp raw, peeled and deveined
8 ounces angel hair pasta
1/2 medium sweet onion cut into long slices
2 Tablespoons butter resh cilantro or parsley optional garnish
INSTRUCTIONS
- Combine jerk seasoning, lime or pineapple juice, 2 Tablespoons of the olive oil, and the honey in a large bowl. Whisk well to combine. Add shrimp and stir to coat. Let rest at room temperature for 15-20 minutes or in the refrigerator for up to 1 hour. (Don’t go longer!)
- While the shrimp is marinating, bring a large pot of water to a rapid boil. Add a generous pinch of salt, then cook the pasta just to al dente. Scoop out a small amount of the pasta water, then drain the rest and set the pasta aside.
- When ready to cook the shrimp, warm remaining 2 Tablespoons olive oil in a large skillet over medium-high heat. Pour in the shrimp and the marinade. Cook shrimp for 2-3 minutes per side, watching closely, just until they are opaque and cooked through. Remove shrimp to a plate and set aside.
- Keep the skillet over medium-high heat and add the butter. When melted, add the sliced onion and cook for 3-4 minutes, until tender and lightly browned. Add pasta to the skillet and toss well to combine, adding a few Tablespoons of pasta water as desired to thin out the sauce. Return shrimp to the pan, garnish with chopped fresh cilantro or parsley, and serve right away.
Callaloo Saltfish & Fried Dumplin
This saltfish and callaloo recipe is the perfect way to embrace a traditional Jamaican breakfast made with onion, scallion, thyme, tomato, black pepper and fiery scotch bonnet.
INGREDIENTS
2 cups of flaked saltfish see post for recipe
4 cups of fresh callaloo chopped and tightly packed or 1 can of callaloo
1 large tomato chopped
- 1 small onion chopped
- 3 small scallion chopped
- 3 garlic cloves chopped finely
5 sprigs of thyme
½ teaspoon of black pepper
¼ cup of warm water
½ or ¼ of a scotch bonnet optional, depending on if you like heat
2 tablespoon of coconut oil
INSTRUCTIONS
- If you are using regular salt fish, soak overnight then boil off the excess salt the next day, cool and flake – skip this step if you are following my unrefined saltfish method.
- Melt the coconut oil in a large non stick skillet on medium heat.
- Proceed to saute the onion, scallion and garlic until soft and translucent.
- Stir in the chopped tomatoes and saltfish and cook for 2-3 minutes.
- Add the scotch bonnet, and season with black pepper and stir and combine everything together. Finally add the callaloo then pour in the warm water, fold the callaloo in with the rest of the ingredients.
- Reduce the heat to low, cover with lid and steam for 10 minutes.
- Serve according – discard the thyme stems
Jamaican Escovitch Fish with Bammy
This classic Jamaican dish features a tart, spicy, and slightly sweet escovitch sauce to die for. Vegetables top a perfectly fried red snapper drenched with said sauce for a dish that will have you running back for seconds.
INGREDIENTS
2 pounds (900g) whole red snappers, cleaned and scaled (about 2-3 fish—almost any white fish will work) salt and pepper to taste (or seasoning of choice)
1 lime or lemon
½ cup (120ml) vegetable oil (more as needed)
1 bay leaf
1 teaspoon minced garlic (about 2 cloves)
½ teaspoon ginger
- 1 medium yellow onion, thinly sliced
1 medium carrot, julienned
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
2 sprigs thyme
1 Scotch bonnet pepper, pierced (or replace with ½ teaspoon- cayenne pepper)
- ½ teaspoon (1g) Jamaican allspice
1 tablespoon (12g) sugar
1 teaspoon (5ml) Worcestershire sauce
¾ cup (180ml) malt vinegar (can sub red wine vinegar)
freshly ground white pepper
INSTRUCTIONS
- Rinse the fish and rub it down with a lemon or lime—season with salt, pepper, and preferred seasoning. I used Creole seasoning.
- Heat oil on medium in a large skillet. As soon as it’s hot, add the fish and cook for 5-7 minutes on each side until cooked through and crispy.
- Remove the fish. Set it aside or place it in the oven so it stays warm until
- the sauce is ready. Drain the oil, leaving 2-3 tablespoons behind for the vegetables.
- Add the bay leaf, garlic, and ginger. Stir-fry for about a minute, making
- sure the garlic doesn’t burn.
- Add the onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, and allspice. Continue stirring for 2-3 minutes.
- Add the vinegar, mix, and adjust seasonings to your preference. Let it
- simmer for about 2 more minutes.
- Discard the bay leaf and thyme before serving the sauce over the fish
- with a side of bammy.
