Jamaican Shrimp Recipes
Kathryn Said:
suggestions for my Jamaican or rasta themed graduation party?We Answered:
FRUIT SALAD SUPREME1 (3 1/2 oz.) pkg. Jello Pistachio instant pudding mix
1 (20 oz.) can crushed pineapple, undrained
1 c. miniature marshmallows
1 (9 oz.) pkg. Cool Whip
1/2 c. chopped nuts
Fresh fruit (of your choice) or 1 can Del Monte tropical fruit salad
Mix and stir pineapple with dry pudding mix until it starts to set. Add remaining ingredients; next, add fresh fruit or can of Del Monte tropical fruit.
TROPICAL GREEN SALAD:
Ingredients
For Dressing
* 3 tablespoons red wine vinegar
* 1 tablespoon fresh orange juice
* 3 small shallots, minced
* 1 teaspoon salt
* 1/2 teaspoon fresh ground pepper
* 6 tablespoons extra virgin olive oil
For Salad
* 1/2 cup raw hulled green pumpkin seeds
* 1 tablespoon soy sauce
* 1 pomegranate
* 1 ripe papaya
* 3 bunches baby arugula, stemmed, carefully washed and dried
* 1 cup crumbled cabrales cheese or Roquefort cheese
Directions
FOR DRESSING: In a small bowl, whisk together the vinegar, orange juice, shallots, salt and pepper until the salt dissolves. Add the olive oil in a slow stream, whisking constantly until emulsified. Set aside.
In a small, dry frying pan over medium heat, toast the pumpkin seeds until slightly puffed and golden, 3-5 minutes. Add the soy sauce and stir to mix, then immediately remove from the heat. Turn the pumpkin seeds onto a plate to cool.
Cut off the blossom end of the pomegranate, removing some of the membrane but not cutting into the seeds. Score the skin into quarters, then break the fruit apart gently, following the scored lines. Bend back the thin hard skin and pull the seeds free of it. (If this step is done in a basin of water, the membrane and skin will float and the seeds will sink.) Set the seeds aside.
Cut the papaya in half lengthwise and scoop out and discard the seeds. Cut each half into thin slices and place in a large salad bowl.
Add the arugula, cheese and pomegranate seeds to the papaya. Drizzle on just enough of the dressing to coat, then toss gently. Sprinkle the pumpkin seeds over the top and serve. Pass the remaining dressing at the table. (Serves 4, so adjust accordingly if you use this recipe).
Ted Said:
Does anyone work at Cheesecake Factory?We Answered:
yup I have the recipe : Enjoy1 lb large shrimp in shell
3 crushed garlic cloves
3 thyme sprigs
3 scotch bonnet peppers, halved and seeded
1 tablespoon salt
1 tablespoon vinegar
1/2 tablespoon black pepper
cooking oil
Over medium heat, add 1/4 -1/2 cup oil with garlic, salt, black pepper, scotch bonnets, and thyme sprigs.
Add the shrimp and cook for 5 minutes. Keep stirring the shrimp then add the vinegar.
Cook for another 2-3 minutes.
Nina Said:
How do you make the Cheesecake Factory's Jamaican Black Pepper Shrimp?We Answered:
1 lb large shrimp in shell3 crushed garlic cloves
3 thyme sprigs
3 scotch bonnet peppers, halved and seeded
1 tablespoon salt
1 tablespoon vinegar
1/2 tablespoon black pepper
cooking oil
Over medium heat, add 1/4 -1/2 cup oil with garlic, salt, black pepper, scotch bonnets, and thyme sprigs.
Add the shrimp and cook for 5 minutes. Keep stirring the shrimp then add the vinegar.
Cook for another 2-3 minutes.
Diana Said:
Looking for the Jamaican Black Pepper Shrimp Recipe from Cheesecake Factory?We Answered:
The only thing that I can offer you is this......There is a really great web site that "cracks" restaurant recipes. The guy's name is Todd Wilbur and he's been doing this stuff for years. I have a few of his books and I love his recipes, they taste great just like the restaurant versions.
Here's the site. They may have your recipe or you can suggest it. Good Luck!
http://www.topsecretrecipes.com
Jesse Said:
Where can I buy Jamaican Pepper Shrimp in NY?We Answered:
I would look in the yellow pages or phone book for Jamaican restaurants or delis that sell carribean products. But here is a recipe:The Broth --
4 large Scallions - rough chopped
6 cloves garlic - crushed
2 tablespoons Thyme - fresh leaves
1 large habanero chile - seeded & chopped
2 tablespoons kosher salt
1/2 teaspoon Black pepper - cracked or coarse ground
1 tablespoon Allspice berries
-- The Shrimp --
1 pound large shrimp - shell on(20-30 count)
-- Garnish --
1 ounce Dark rum - optional
1 large Mango - peeled & cubed
1 tablespoon Coconut - shredded or flakes
Bring 4 - 5 cups of water to a boil and add the Broth ingredients. The peppers will give off a strong vapor at first so you'll want to have ventilation available. You can adjust the number and type of peppers to your taste but this should be a spicy dish. Lower the hear and simmer the broth for about 30 minutes.
Return the broth to a boil, add the shrimp and allow it to cook for a couple of minutes until the shrimp just start to turn pink. Then turn off the heat and leave the shrimp in the pot while it cools to room temperature. This should take about 20 - 30 minutes.
When the shrimp are cooled remove them from the broth and allow them to drain briefly.
Splash the rum over the mango and mix in the coconut shreds. Place a small amount of this mixture on the plate and scatter shrimp over it.
Serve with your favorite carribean drink or a cold Jamaican beer.
HINT: If you want to speed up the cooling process on the next batch save the broth and freeze it in an ice cube tray. Then you can add the broth cubes to the pot to speed the cooling process without diluting the wonderful flavor.
Mary Said:
Can you help me devise a recipe simulating Margaritaville Jamaican Jerk shrimp?We Answered:
I have just used Jerk Seasoning,butter and whatever type of fish you want to use.A little lemon juice...Jessie Said:
Recipe For Jamaican Dried Hot Pepper Shrimps?We Answered:
Jamaican Dried Hot Pepper ShrimpsIngredients
For the shrimps
1 free-range egg
200ml/7fl oz milk
450g/1lb raw king prawns, peeled and cleaned
200g/7oz raw brown shrimps, peeled and cleaned
salt and freshly ground black pepper
200g/7oz polenta
30g/1oz Creole seasoning (either buy ready-made or make a batch using 2 tbsp each onion powder, garlic powder, dried oregano, dried basil and hot paprika, and 1 tbsp each dried thyme, black pepper, white pepper and celery salt - what you don't use for this recipe can be stored for several weeks)
200g/7oz plain flour
vegetable oil, for frying
To serve
4 soft Vienna or torpedo bread rolls
Little Gem lettuce, chopped
6 pickled gherkins, chopped
2 beef tomatoes, sliced
3 tbsp wholegrain mustard
hot Jamaican pepper sauce (optional)
squeeze lemon juice
Method
1. For the shrimps, beat the egg and milk together in a bowl. Season the prawns and shrimps with salt and freshly ground black pepper.
2. In a separate bowl, mix together the polenta, Creole seasoning and flour.
3. Dip the prawns and shrimps into the egg mixture, then into the polenta mixture, to coat.
4. Heat the oil in a pan and fry the prawns and shrimps for six minutes, turning once or twice, until crisp and golden-brown.
5. To serve, cut the rolls in half and fill with the lettuce, gherkins, tomatoes and mustard.
6. Top with the prawns and shrimps and drizzle with Jamaican pepper sauce, if using, and a squeeze of lemon juice