Grilled Spicy Shrimp with Lime

Dave DeWitt Leave a Comment

Read more about Jamaica’s Jerk cuisine in the article “Cookin’ Jerk on de Barbacoa, Mon!” By Rick Browne

Ingredients

Shrimp

1/2 cup chopped yellow onion

1 jalapeño, stemmed, seeded, chopped

3 tablespoons white wine vinegar

2 tablespoons soy sauce

2 tablespoons canola oil

1/2 teaspoon Krista’s Jamaican Hot Sauce (or your favorite hot sauce)

1/2 teaspoon ground allspice

1/4 teaspoon granulated garlic

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon nutmeg

40 large (21/25) shrimp (about 2 pounds), shells on, deveined

2 limes, cut into quarters for serving

Instructions

In a food processor or blender, combine the onion, jalapeño, vinegar, soy sauce, oil, hot sauce, allspice, garlic, cinnamon, salt, pepper, and nutmeg. Process until smooth.

Put the shrimp in a large re-sealable plastic bag. Pour in the marinade, press out the air, and seal the bag. Shake to coat. Transfer the bag to a large bowl and refrigerate for 1 to 2 hours.

Preheat a charcoal or gas grill to 375 degrees F. Make sure the grill rack is clean, and oil it thoroughly with nonstick cooking spray.

Remove the shrimp from the bag, discard the marinade, and thread the shrimp lengthwise on skewers.

Transfer the shrimp to the prepared grill rack and grill over direct heat, turning skewers only once, until the shrimp are firm to the touch, pink all over, and just opaque, 3 to 4 minutes total.

To serve, transfer to a warm serving platter, squeeze a little fresh lime juice over the shrimp, and serve immediately.

Jamaican Goat Curry

Dave DeWitt Recipes Leave a Comment

Goat is a popular island meat for jerking. Its stronger flavor works well with the rich seasonings of the jerk rub. Read more about Jamaica’s Jerk cuisine in the article “Cookin’ Jerk on de Barbacoa, Mon!” By Rick Browne


Ingredients

3 lbs. goat meat, cut into 1”-1 1/2” inch pieces

1/4 cup cider vinegar

2 cups water

Goat Curry

Jerk rub:

1 small Scotch bonnet pepper, seeded and minced

4 oz. curry powder

1 oz. freshly ground black pepper

2 tablespoons sea salt

4 sprigs fresh thyme (or 1 tablespoon dried)

1/2 teaspoon allspice

1/8 teaspoon ground cloves

1 1/2 cups water

1 1/2 cup coconut milk

1 large onion, roughly chopped

2 cups thickly sliced carrots

2 garlic cloves, minced

1 oz. vegetable oil

1 lb. peeled, cubed white potatoes

Instructions

Wash goat meat in vinegar-water. Pat dry and rub with the jerk rub, put in sealable plastic bag and let sit for 4-5 hours in refrigerator.

Remove the meat from the refrigerator and bring to room temperature (about 20 minutes).

In a cast iron or heavy saucepan, or wok, on bbq grill or side burner over high heat, heat the oil until it just begins to smoke.

Place the spiced meat in the saucepan, turning frequently to brown all sides.

Add the water and coconut milk to the pot, then add the onions, carrots, and garlic, turn down the heat and simmer for 35-40 minutes, making sure meat is always at least half-covered with liquid, adding small amounts of water as necessary.

Add cubed potatoes and cook covered for additional 20 minutes on very low simmer.

Sprinkle on chopped green onions and serve.

Chicken and Beef Satay with Spicy Peanut Sauce

Dave DeWitt Recipes Leave a Comment

This recipe, by Chef Abdul Wahab of the Equatorial Penang Hotel in Penang, Malaysia, is a classic Malay dish that combines the heat of chillis with the nutty taste of peanuts and the exotic fragrances of the Spice Islands. Note: This recipe requires advance preparation.

Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

The Marinade:

4 large pieces of ginger, peeled

5 cloves garlic, peeled

3 shallots, peeled

1 teaspoon cumin seed

1 teaspoon anise seed

1 tablespoon ground turmeric

3 pieces lemon grass

2 teaspoons sugar

1 pound boneless chicken, cut into strips

The Peanut Sauce:

1/2 cup red chilli paste (or red chillis pureed with water)

1/4 cup peanut oil

5 cloves garlic, peeled and minced 3 shallots, peeled and minced

3 pieces lemon grass, minced

3 large pieces ginger, peeled and minced

2 tablespoons poppy seeds

4 tablespoons minced cashews 1/4 cup minced peanuts

1 teaspoon tamarind paste (optional)

2 teaspoons sugar

Diced cucumbers and onions for garnish

Instructions

Combine the first 8 ingredients in a food processor and puree, adding a little water if necessary. Marinate the chicken and beef strips in this mixture for 12 hours.

Heat the peanut oil in a pan and add the chilli paste and the next 6 ingredients. Simmer for about 30 minutes, stirring occasionally. Add the remaining ingredients and simmer for an additional 5 minutes.

To Assemble:
Thread the chicken and beef strips on separate satay sticks which have been soaked in water. Grill the satay sticks over coals until the meats are done, about 10 minutes, tuuming often.

Serve the satays with the sauce on the side and garnished with diced cucumbers and onions.

Rebong Masak Lemak (Bamboo Shoots in Spicy Coconut Gravy)

Dave DeWitt Leave a Comment

A Singapore Nonya favorite, this dish is cooked in a wok and can also be served with the Nasi Kunyit recipe found here. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped

2 cups grated coconut (fresh preferred)

5 cups water

5 almonds or cashews

l large piece ginger, peeled

3 stalks lemon grass

1 tablespoon ground turmeric

5 cloves garlic

1 tablespoon shrimp paste

10 shallots, peeled

1 tablespoon white pepper

1 tablespoon coriander

1/2 cup vegetable oil

2 pounds chicken, cut up

10 ounces cooked bamboo shoots, sliced lengthwise

2 tablespoons soy sauce 3 teaspoons sugar

Salt to taste

Instructions

Add 1 cup of water to the grated coconut and squeeze through cloth to make thick coconut milk. Reserve this milk. Add the rest of the water to the grated coconut and squeeze through cloth to make thin coconut milk. Reserve.

In a food processor, puree the next 7 ingredients to make a spice paste. Mix the pepper and coriander with this paste.

Heat the oil in a wok and fry the paste for about five minutes until it is fragrant. Add the chicken, bamboo shoots, and the thin coconut milk. Bring to a boil and then reduce the heat slightly and cook until the chicken is tender, about 20 minutes. Add the thick coconut milk, soy sauce, sugar, and salt and cook for another 10 minutes.

Udang Goreng Chilli Prawns in Chilli-Garlic Sauce

Dave DeWitt Recipes Leave a Comment

This simple dish is for people who like their seafood spicy. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

10 fresh red chillis such as Serranos

1/2 pound large prawns or substitute Gulf shrimp, peeled and deveined

10 cloves garlic

1/4 cup vegetable oil

2 tablespoons soy sauce (Kikkoman preferred)

Instructions

Trim the heads of the prawns by removing the feelers but leave the heads on. Wash the prawns and pat dry.

In a food processor, puree the chillis and garlic together to make a rough paste.

Heat the oil in a wok, and when it smokes, add the chilli-garlic paste and stir fry until fragrant. Add the prawns and stir fry until the shells turn red, about 5 minutes. Add the soy sauce and stir fry until well-mixed, about 1 minute. Serve with hot steamed rice.