The term “16-18 count fresh shrimp” refers to the size of fresh shrimp. In this case the shrimp would be medium sized, or it would take 16-18 of them with the shells and heads on to make a pound. All of the ingredients in this recipe can be found in major supermarkets. Serve this curry over cooked basmati rice.

Ingredients

Instructions

• Stick and a half of unsalted butter

• 12 cloves garlic, smashed, peeled, and minced

• 1 tablespoon minced fresh ginger root

• 1 large red bell pepper, deveined, seeded, and coarsely chopped

• 2 medium red onions, diced

• 3 stalks celery, diced

• 3 yellow habaneros, seeds and stems removed, finely diced

• 1 teaspoon ground turmeric

Slowly melt the ¼ pound stick of butter in an 8-quart pot. Turn the heat up to high but don’t burn the butter. Just as it is about to turn brown, add ½ of the garlic, ½ of the ginger, all of the onion, bell pepper, celery and the habanero.

Saute on medium heat until the vegetables are soft then add the turmeric, cumin, curry powder, parsley, tarragon, and cinnamon. Stir over low flame until the mixture is a little dry and the aroma is full and strong. Stir in the two cans of crushed tomatoes with their liquid and the soy sauce. Cover and simmer this mixture for 20 to 30 minutes.

Place the prepared shrimp in a glass bowl and mix in the rest of the ginger, garlic, salt and pepper with the two packets of Goya Sazon. Refrigerate for 15 to 20 minutes while the vegetable mixture continues to cook. In a blender, add enough coconut milk to the cashew nuts to form an easily pour able slurry while pulsing and reserve.

Melt the remaining half stick of butter in a large skillet and quickly sauté the shrimp over high heat, tossing frequently. When they are almost done, add the cashew coconut mixture. Bring the skillet back to a simmer then add to the vegetables. Leave the pot uncovered, stir, and heat on low for another 10 to 15 minutes.

This is best when made the night before and allowed to mellow out in the fridge. Serve with chopped raw onions, crisp fried tortillas, and sour cream. Magnifico!

Ingredients

• 1 tablespoon vegetable oil

• 3 pounds beef chuck, trimmed (get the butcher to trim and coarse or chili grind)

• 1 pound pork, trimmed and coarsely ground

• Sea salt and freshly ground black pepper to taste

• 6 heaping tablespoons dark chili powder

• 1 tablespoon ground cumin

• 1 teaspoon dried Mexican oregano

• 2 heaping tablespoons dried parsley

• 3 packets Goya Sazon con cilantro y achiote

• 2 large yellow onions, coarsely chopped

• 3 stalks celery, coarsely chopped

• ½ large red bell pepper, chopped

• ½ large yellow bell pepper, chopped

• ½ large green bell pepper, chopped

• 3 good sized yellow habanero chiles (Mine were frozen from last year’s crop), seeds and stems removed, minced

• 10 cloves garlic, smashed and finely chopped

• 1 tablespoon vegetable oil

• 1 can Rotel Tomatoes with chili peppers

• 1 can crushed tomatoes

• 4 ounces Guinness Draft

• 7 good shakes Worcestershire Sauce

• Scant 1/8 teaspoon ground cloves

• 3 cans black beans

• 3 tablespoons masa harina

Instructions

Add the tablespoon of oil to an 8 quart heavy pot and heat it up. Drop in the meat with a little salt and black pepper and sauté it on high heat until it is gray. Add the chili powder, cumin, oregano, dried parsley, and Goya Sazon and reduce heat to medium. Continue to sauté stirring often. The meat will gradually turn a dark reddish brown and will be fully coated with the spices. Add the onions, celery, bell peppers, habaneros, and garlic. Stir this mixture until the vegetables begin to soften then add the tomatoes with chiles, the crushed tomatoes, the Guinness and the Worcestershire Sauce. Add the ground cloves. Simmer this mixture, adding more liquid if necessary, on low heat until the meat is tender, about an hour.

Add the canned black beans. Cook for another 35 to 45 minutes until all is married up, then turn the heat up to high and stir in the masa harina mixed with a little water. This will “soften” the mixture and slightly thicken. If you need to thin it out during this last step, just add a little water, beef broth, or a little more Guinness!