Shrimp, these delightful little shellfish are everybody's favourite. It probably is the most frequently eaten seafood due to its deliciousness of course. Fresh shrimp is superior to frozen prepackaged shrimp both with texture, and taste. Shrimp needs no lengthy mode of pre-preparation or cooking, in fact most people tend to overcook shrimp. Because shellfish and fish in general have fragile connective tissue, short muscle fibres and a relatively low fat content, they need to be cooked as little as possible. Overcooking results in toughness and dryness. Try these recipes the next time you have some fresh shrimp available.
GRILLED SHRIMP WITH RUM CHILI GLAZE
Rum Chili Glaze
1/4cup unsalted butter
1grated onion
2tbs brown sugar
1/4 cup dark rum
1/8 tsp allspice
1/2tsp chili powder
Juice of I large lime
1tsp chopped hot pepper (optional)
• In a small sauce pan melt butter; add onion and sauté until fragrant, about two to three minutes, do not brown or burn onion.
• Add brown sugar, rum, allspice, lime juice and pepper, stir well, cook to bubbly stage, reduce heat cover and simmer for 15 minutes stirring occasionally, mixture will thicken.
• Remove from heat.
For the shrimp
25large shrimp, peeled, deveined, tails in tact
1tbs minced garlic
salt
freshly ground black pepper
• Marinate shrimp in garlic, salt and pepper for about 20 minutes.
Preheat grill or broiler.
• Thread shrimp onto skewers (if using wooden skewers, soak in water for one hour before using).
• Grill shrimp until pink and curled, about three minutes per side.
• Remove and brush generously with glaze, return to grill for a few minutes, turn, brush other side with glaze.
• Serve hot with additional glaze if desired.
• Serves four.
TRINIDAD SHRIMP COCKTAIL
24medium sized shrimp, peeled and deveined.
1tsp. ground Spanish thyme
1/2tsp. salt
Sauce
1/2 cup ketchup
1/4cup fresh lime juice
1tsp. Worcestershire Sauce
1tsp. pepper sauce (more to taste)
1/8tsp Allspice powder
1tbs minced chadon beni
Salt to taste
2cups shredded lettuce
Lime slices for garnish.
• Marinate shrimp in Spanish thyme and salt. Steam shrimp in about one half cup of water, when they are pink and curled, drain them and refrigerate.
• Combine all the ingredients for the sauce.
• Place lettuce into four stemmed glasses. Combine shrimp with sauce and divide equally among glasses.
• Garnish with lime slices.
• Refrigerate until ready for use.
• Serves four.
COCONUT FRIED SHRIMP WITH SPICED ORANGE DIP
2lbs large shrimp, cleaned with tails intact
2 cloves garlic, minced
1/2tsp salt
2`cups all purpose flour
11/2tsp baking powder
1tsp curry powder
1/2tsp freshly ground black pepper
11/2cups milk
2cups finely shredded coconut
Vegetable oil to fry
• Marinate shrimp in garlic, bitters and salt. Make a smooth thick batter by combining 1 1/2 cups flour, baking powder, salt, curry, black pepper with milk.
• Dredge shrimp in remaining flour, then dip into the batter and then roll in shredded coconut. Repeat to use up all the shrimp.
• Fry the shrimp in hot oil until golden, drain and serve with orange dip.
Orange and ginger dip
1 cup orange marmalade
1/4tsp allspice
1/4tsp grated nutmeg
1tsp Angostura bitters
Juice of one orange
1/2hot pepper, seeded and minced (optional)
2tsp Chinese chili sauce
1tbs shredded ginger
• Combine all the ingredients.
• Serve with Coconut Fried shrimp.
• Makes about 16 pieces.
