RECIPE TITLE " Jamaican Shrimp Recipe "
Source: Burt Wolf's Table,
courtesy of Cooking.com
4 servings --- moderate
1 pound uncooked medium shrimp, in their shells
2 tablespoons vegetable oil
1 onion, minced
2 cloves garlic, minced
1 cup celery, sliced into 1/2-inch lengths
1/2 tablespoon dried thyme
1 bay leaf
2 tablespoons tomato paste
1/2 cup white wine
2 cups water
1 cup diced potatoes, parboiled for 10 minutes or until almost tender
1 cup diced carrots, parboiled for 10 minutes or until almost tender
3 cups cooked rice
Parsley sprigs, for garnish
Food Of Jamaica Informative essays by Jamaican food experts plus best recipes from both traditional kitchens & well-known chefs. Gorgeous color photos.
Shell and clean the shrimp, saving the shells.
In a sauté pan large enough to hold all of the ingredients, over medium heat, warm the oil. Add the shrimp and pepper, cook and stir for 2 minutes. As soon as the shrimp are pink, remove them to a holding dish.
Put the shrimp shells into the pan; stir for 1 minute. Then add the onion, garlic, celery, thyme, bay leaf, tomato paste, wine, and water. Bring to a boil, then lower heat and simmer for 20 minutes. Strain the stock and discard the solids.
Pour the stock back into the pan and add the potatoes and carrots and cook over a low heat for 2 minutes.
Add the shrimp, heat through, and serve over the rice with a garnish of parsley.
Recipe reprinted by permission of Doubleday. All rights reserved.
| Nutrition Facts
Makes 4 servings
Facts per Serving
Calories: 425 Fat: 9g Carbohydrates: 51g
Cholesterol: 172mg Sodium: 219mg Protein: 28g
Fiber: 4g % Cal. from Fat: 19% % Cal. from Carbs: 48%
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Lucinda's Authentic Jamaican Kitchen, Revised Edition The cohost of the PBS series Everyday Food unlocks the secrets of Jamaican cooking in a gorgeous, gifty full-color package. Where classic Jamaican foods like jerk chicken were once unknown to American consumers, today Caribbean food products and restaurants are increasingly familiar and popular. Now this cookbook shares Jamaica's authentic cooking styles, exciting flavor combinations, and lively spirit of island culture. It's filled with soul-satisfying recipes that are easy to make, beautiful food and atmospheric photos, and vivid descriptions of Jamaica's roadside vendors, jerk stops, and other scenes-a must for Caribbean food lovers and culinary adventurers. Lucinda Scala Quinn leads the food department of Martha Stewart Living, Wedding, and Kids magazines, and cohosts the new PBS series Everyday Food. She travels regularly to Jamaica to pursue her passion for Jamaican food.