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Jamaican Spiced Shrimp

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My grandfather ate with this fork!
Antique Walnut & Pewter Fork circ. 1880 Bohemia
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Recipe by: Chef John V., A Good Cooking Recipe!

Serving size: 6

Preparation time: about 35 minutes

Amount/Measure/Ingredient:

For the Shrimp:
24 each shrimp -- 16-20, peeled & deveined
1/2 cup all-purpose flour
4 tablespoons butter -- salted
2 ounces corn oil
1/4 cup chives -- chopped, fresh

Jamaican Spice:
1/2 cup cinnamon -- ground
1/2 cup nutmeg -- ground
1/2 cup allspice -- ground
1 tablespoon white pepper -- ground
1/2 cup paprika -- ground
1/2 cup coriander -- ground
1 cup garlic salt
1/2 cup sugar -- granulated
1 tablespoon cloves -- ground

Paw Paw Relish:
1 1/2 cups papaya, diced small
2 teaspoons red pepper -- red Fresno
1 tablespoon corn oil
2 teaspoons lime juice -- fresh
1 tablespoon cilantro - chopped
1 pinch salt

Annatto:
4 ounces Achiote paste, found in Spanish food stores.
2 tablespoons water -- more or less
Garnishes:
6 each lime slices -- scored
6 each nasturtiums -- red or red-orange
6 each cilantro sprigs

Preparation:

Peel and devein the shrimp, pat dry and hold refrigerated till service. Prepare spice mixture, combine all of the spice ingredients and blend well, set aside. (Note: this recipe will make more than needed; save the extra for future use.) Pit and dice the papaya and combine with the finely diced red Fresno chili, corn oil, chopped cilantro, lime juice and salt; refrigerate. Puree Achiote paste with the water and place in a squeeze bottle (a plastic mustard bottle will do). Score and slice limes, clean and trim cilantro sprigs, wash and trim nasturtiums, refrigerate until needed for garnishing.
Combine the flour and 1/2 cup spice blend in a bowl. Preheat 2 large sauté pans. Dredge the shrimp in flour and spice blend, shake off excess. Add 2 Tbsp. butter to the pans; when light gold in color, add 1 ounce corn oil, place the shrimp in the pans all facing the same direction, sauté over medium heat till edges turn pink. Flip to cook the other side for 1 to 2 minutes, add chopped chives, turn off heat and keep warm in the pan. Quickly warm the plates, then squeeze a squiggle (an artistic design) of Achiote on the plates, place a mound of the paw paw in the center, arrange the shrimp, all facing the same direction around and against the paw paw, place a lime slice on the paw paw topped with cilantro sprigs and nasturtiums. Wipe plate edges and serve at once! Enjoy.

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