Ingredients:
Shrimp
( medium to large, cleaned )
salt, pepper
Trinidad lime pepper sauce
( or similar hot sauce)
finely cut thyme ( broad leaf thyme or similar
)
fresh garlic cloves
fresh ginger root
tomato
chive
onion
a pinch of sugar
butter
heavy coconut cream ( made from scratch
or use coconut cream bar )
shot of Trinidad rum
a little 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 and thyme
3) Mince onion
4) Cut tomato in small cubes
5) melt butter and fry shrimp for a few
mins, take out of pan
6) Melt butter in pan, add onion and tomato
cubes and sauté for about 2 mins.
7) Add coconut cream mixture and add
a few drops of pepper sauce - sauté for 2 mins.
8) add cooked shrimp
9) Add the Trini rum and the lime juice - stir through
10) Garnish with cut up chive
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Tobago
Flying Fish
Ingredients:
1
pk Tobago Flying Fish ( about 6 filleted fish )
Juice from 2-3 limes
salt and black pepper to taste
a little local herbs such as thyme, oregano, chive, chadon beni,
hot pepper( optional)
1 tablesp local rum
1-2 teasps. curry powder
1 egg, beaten
a little flour and/or breadcrumbs
oil for frying
Method:
1)
Wash fillets and marinate in salt, black pepper, lime juice, local
herbs, rum, curry powder and a little hot pepper for a few hours
2) Dip fish into beaten egg, then coat with flour/breadcrumb mixture,
shake off excess
3) Place in fridge for about 1/2 hour for the coating to adhere
properly to the fish
4) Heat a little oil in heavy frying pan and fry fish on both
sides until golden brown
5) Just before serving, squeeze a little lime juice over the fish
Method:
1)
Wash fillets and marinate in salt, black pepper, lime juice, local
herbs, rum, curry powder and a little hot pepper for a few hours
2) Dip fish into beaten egg, then coat with flour/breadcrumb mixture,
shake off excess
3) Place in fridge for about 1/2 hour for the coating to adhere
properly to the fish
4) Heat a little oil in heavy frying pan and fry fish on both
sides until golden brown
5) Just before serving, squeeze a little lime juice over the fish
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Shark
and Bake
For
Bakes see Breads ( floats )
Ingredients:
1 lb
shark meat cut into pieces, 3 inches square,
Lime juice
2 teaspoons garlic cloves, minced
2 tablespoons fresh fine thyme, minced
chives, minced
hot pepper, deseeded and finely minced
salt to taste
seasoned flour ( with salt and black pepper or lemon pepper ) to
coat
Oil for frying
Garnish
with:
Chadon
bene chutney
Pepper Sauce
sliced tomatoes
onions, finely chopped
seasoned cucumber slices
washed lettuce
Method:
1)
Prepare Bakes ( floats ) according
to recipe in Bread section of this cook book
2)
Wash shark meat with lime juice
3)
Mix garlic, thyme, salt, chives, hot pepper and coat shark pieces
4)
Coat evenly with seasoned flour
5)
Pour oil to cover bottom of large , heavy, frying pan and fry shark
pieces, from both sides until light brown, turning several times.
Cook on low fire for about 10 mins, or until fish is
flaky when tested with a fork
6)
Cut bakes in half and place cooked shark inside, garnish with
chadon bene chutney, pepper sauce etc. as you wish
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Pickled
Shrimp
Ingredients:
4
lbs shrimp
2 large onions, sliced
1 quart water
1 cup vinegar
2 tablesps mixed pickling spices
1 tablespn sugar
1/2 lemon or lime, sliced
Method:
1)
Clean shrimp, but do not remove shell
2)
Make a slice through the shell in the back and season with salt
and pepper
3)
Cook onions in water for 20 mins.
4)
Add vinegar to water and whole spices tied in a cheese cloth bag
5)
add sugar, lemon/lime and finally shrimp
6)
Boil for 10 mins
7)
Remove shrimp and strain liquid. pour strained liquid over shrimp
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Vinegar
Boiled Shrimp with Dill Sauce
Ingredients:
2
lbs shrimp
1 cup vinegar
2 cups water
2 teasps salt or more, to taste
1 teasp pickling spices
1/2 lemon or lime, sliced
1 onion, sliced
2 ribs of celery with leaves
For
Dill Sauce
1
pint Sour Cream
1/4 cup minced onion
1/4 teasp celery seeds
1/4 teasp garlic powder
2 tablesps chopped fresh dill
or 1/2 tablesp dill powder
Method
1)
wash shrimp
2)
mix remaining ingredients in a sauce pan and bring to the boil
3)
add shrimp and return to boiling point. When boiling point has been
reached again, shrimp are done
4)
remove pan from heat and take shrimp out
5)
cool shrimp and remove shell. Chill shrimp in fridge
Make
Dill Sauce:
1)
mix all ingredients and let stand no longer than 2 hours before
serving with shrimp
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Shrimp
in Garlic Butter
2 lbs
shrimp, cleaned
salt, pepper to taste
2 cloves garlic, grated
butter, 3 tablespoons
parsley- 1 teasp
Method
1)
Season cleaned shrimp and season with salt and black pepper
2)
Melt butter in sauce pan, but do not let it get brown
3)
add grated garlic and saute for a few mins on low
4)
add cleaned shrimp and saute for 3-4 mins
5)
Take off fire ans sprinkle with parsley
Note:
You
can also do this easily in the microwave oven:
1)
melt butter with garlic in microwave oven, add shrimp and parsley
and cook for a few mins
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Baked
stuffed Salmon in alu foil
Preheat
oven to 350 degr F
Ingredients
1 freshly
caught Salmon, cleaned ( scaled, filleted )
salt, pepper to taste
1 tablesp rum
chadon bene, a few blades, washed and cut up finely
thyme, washed and cut up ( broad leaf or fine thyme )
fresh or canned mushrooms, cut up small , 4 tablesps
2 garlic cloves, chopped small
lime juice
butter
oil
1 cup bread cubes
1 egg, beaten
grated piece ( 1 inch ) of fresh ginger root
chive, cut up into rings
1 small onion, chopped
1 stalk celery, cleaned and chopped
alu
foil
You
can also use Red Snapper
Method
1)
Clean and fillet fish, leave two halves whole. ( I cut the head
off too ). ( You can use the head and backbone to make court
bouillon )
2)
marinate the two long pieces of salmon in salt, pepper, lime
juice, grated ginger root and rum for a few hours
3)
melt butter and saute chadon bene, thyme, mushrooms, garlic cloves,
onion, celery, chive for a few minutes, add a little salt and black
pepper to taste
4)
take off fire and stir bread cubes in, then add beaten egg
5)
spread out aluminium foil and brush on oil thinly
6)
place 1/2 fish on foil, skin side down and spread herb filling over
it
7)
place other half of fish on top of filling and wrap oiled alu foil
around fish, sealing the edges together
8)
place fish in preheated oven and bake for about 1/2 hour or until
fish is flaky when tested with a fork ( open foil last 5-10 mins
on top to let fish get slightly brown. Take care not to dry fish
out too much
Serve
with saffron rice or white rice
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Fish
Salad
Ingredients
2 lb
herring, cleaned and filleted
lime juice
3/4 cup sour cream
pepper, salt to taste
vinegar,
sugar, a teasp
fresh dill, chopped finely or dill weed
1 teasp. chadon bene chutney
mayonnaise, 1/2 cup
1 small onion, chopped finely
1 small apple, deseeded and skin removed, chopped up into small
cubes
1 tablespn.pickles ( hot dog mixture )
1 hardboiled egg, mashed with fork
chive rings to garnish
1 tablesp. walnuts, chopped very small
2 tablesps currants
Method
1)
Marinate herrings ( cleaned and filleted, heads removed ) in salt,
black pepper and lime for a few hours, drain
2)
Place 2 herrings in blender and mash them
3)
cut remaining herring into bite sized pieces and add blended herring
4)
mix sour cream, mayonnaise, salt, pepper, vinegar, sugar, dill,
chadon bene chutney , pour over fish and mix gently, then marinate
in fridge overnight
5)
before serving add onion, apple, pickles, egg, currants
6)
Top with walnut and chive
Serve
with whole baked potatoes
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