As promised in my last guide where I talked about how to sizzle up shrimp Mexican and Spanish style, I'm going to talk about how we sizzle it up in the Caribbean. The first recipe is a bit complicated, but it's well worth it.
Caribbean Shrimp with Curry and Pineapple 1-1/2 pounds large raw shrimp* 4 cloves finely minced garlic 2 minced shallots 1 tablespoon finely minced fresh ginger 4 fresh serrano chilies, minced (including seeds) 1 green bell pepper, stemmed, seeded and chopped 1 large vine-ripened tomato, seeded and chopped 2 teaspoons curry powder 1/2 teaspoon whole allspice berries, finely crushed 1/2 cup homemade chicken stock 1/4 cup dry sherry 2 tablespoons thin soy sauce 2 teaspoons cornstarch 1/3 cup plus 1 tablespoon brown sugar 3 tablespoons light-grade olive oil or cooking oil 1/2 fresh pineapple salt to taste
Shell, devein, and cut the shrimp deeply lengthwise. Combine the garlic, shallots, ginger, and chilies. In a medium bowl, combine the bell pepper, tomato, curry powder, allspice, chicken stock, dry sherry, soy sauce, cornstarch, and 1 tablespoon of the brown sugar.
Place a 10-inch sauté pan over medium-high heat. Add 1 tablespoon of the oil along with the garlic, shallots, ginger, and chilies. Sauté for 15 seconds, then add the sauce. Bring the sauce to a boil and cook until it thickens enough to lightly coat a spoon, about 2 minutes. Transfer to a bowl, cool, cover and refrigerate.
Cut the top and bottom off the pineapple. Cut the pineapple in half lengthwise. Cut off and discard the fibrous center core. Remove the pineapple flesh, cut in to 1/2-inch-thin slices, and set aside. The recipe to this point can be completed up to 8 hours in advance of last-minute cooking.
Coat the pineapple with the remaining 1/3 cup brown sugar. Turn the oven setting to broil or prepare a barbecue. If using a gas barbecue or indoor grill, preheat to medium (350F). If using charcoal or wood, prepare a fire. When the coals or wood are ash-covered or the gas barbecue or indoor grill is preheated, brush the grill with oil and grill the pineapple slices until they become slightly soft and golden, about 2 minutes; then turn the pineapple over and grill on the other side. If broiling, place the pineapple on a baking sheet lined with aluminum foil and broil 4 inches from the heat until golden. Then turn the pineapple over and cook on the other side until golden.
Meanwhile, place a 12-inch sauté pan over highest heat. When hot, add the remaining 2 tablespoons cooking oil. When the oil becomes very hot and just gives off a wisp of smoke, add the shrimp. Stir and toss until the outsides of the shrimp turn white, about 2 minutes.
Add the curry-tomato sauce ingredients and bring to a low boil. Stir in the barbecued pineapple. Taste and adjust the seasonings. Transfer to 4 heated dinner plates and serve at once.
*You should marinate and "velvet" the shrimp in oil, as follows:
In a small bowl, beat the egg whites just until they become slightly frothy, then stir in the cornstarch, cooking oil, sherry and salt. Shell the shrimp, then split the shrimp deeply along the top ridge, rinse away the vein, and pat dry. Add the shrimp to the velvet marinade and mix thoroughly using your fingers. Refrigerate the shrimp for a minimum of 1 hour and as long as 8 hours.
Place a wok over highest heat. When hot, add the cooking oil and heat until a thin slice of ginger skips across the surface (at about 350F). Stir the shrimp, then add to the oil. Cook the shrimp, stirring constantly.
Heaven only knows the origin of this very delicious, but somewhat complicated recipe, I got it from a fellow cruiser in the Caribbean and I’m glad to pass it on here.
Below is another recipe I picked up in the Caribbean that I really like.
Caribbean Grilled Shrimp With Mango Salsa 1 to 1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon ground allspice 1/2" piece ground cinnamon stick 1 teaspoon black pepper, ground 1/4 teaspoon freshly grated nutmeg 1/2 small red onion 4 green onions 1 clove garlic 1/2 jalapeno pepper, seeds removed 1/2 teaspoons salt (or less) 2 tablespoons soy sauce 1/4 cup vegetable oil
Mango Salsa 2 ripe mangos, peeled and cut into 1/4" cubes 1/2 jalapeno pepper, seeded and finely chopped 1/2 small red onion, finely chopped 4 tablespoons chopped cilantro Zest of one lime Juice of two limes 1 teaspoon sugar
Whip up all the Marinade ingredients in a food processor (Jack and his girlfriend Sara actually have one aboard their small boat). Coat the shrimp well with the marinade for at least half a day. Soak the skewers in water for half an hour. Skewer the shrimp and cook over a hot grill or hot coals for about a minute and a half on each side, then serve with the mango salsa. Oh, yes, Jack says to use up all the salsa as it doesn't keep well.
Next guide I'll take about a couple ways to do the Fajita Fandango, till then happy sails and happy eating too.