Jamaican Seafood

This is great dish to eat anytime of the year. I love seafood (those of you that have been following me probably know that already). This recipe calls for "vegetable oil," but I used canola oil instead.

Ingredients

2 tsp canola oil
raw prawns 1 lb (deveined and peeled)
2 bunches of green oinions (scallions)
1 garlic clove chopped
1 small habenero pepper (scotch bonnet) -use a green chili for less spicy
1 inch piece of fresh ginger, peeled and cut into sticks
5 fluid oz of white wine
5 fluid oz of cream of coconut
4 oz shitake mushrooms
salt and pepper to taste

Method

Heat a large skillet or if you have a wok it will work better, add oil. When oil is hot (almost smoking) then add the prawns and stir or about 5 minutes. Remove the prawns (keep warm in a low heat oven). Add the mushrooms, stir for about 3 minutes, remove and add to prawns to plate in oven. add the wine and coconut milk to the skillet. Let this mixture boil for about 5 minutes. reduce the heat. Return the prawns and mushrooms to the this mixture,stirring occasionally. Stir in the other seasonings. add salt and pepper to taste. (do notbreak open the scotch bonnet (habenero pepper) in the skillet). If you choose to use the sliced chillies then add to taste for spiceness.

Serve with cooked rice

Jamaica Pepper Shrimp

Here is a spicy island treat. Jamaican shrimps must be on steroids, because they are huge. I love all seafood dishes. (well except mussles, not too crazy about those). Try this recipe with a wonderful island drink and you swear you are in Jamaica mon.

Ingredients

1 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



Directions:

1. Over medium heat, add 1/4 -1/2 cup oil with garlic, salt, black pepper, scotch bonnets, and thyme sprigs.
2. Add the shrimp and cook for 5 minutes. Keep stirring the shrimp then add the vinegar.
3. Cook for another 2-3 minutes.

Source: You can find this and other wonderful recipes at Islandflave.com