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Gourmet Chef Recipes - January 5, 2007

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

Today we celebrate Caribbean cuisine with 3 delicious recipes that go
together beautifully.

Print and Prepare !!!
 

Coconut Shrimp
 
 
 
Ingredients -
 
2 pounds Shrimp, cleaned and deveined
1 cup Evaporated Milk
2 Eggs
1 large box Cracker Meal
1/2 cup grated Coconut
2 tablespoon Seasoning Salt
Oil for frying
 
Preparation:
 
Add seasoning salt to shrimp and set aside for a few hours.

Beat eggs well and in a small bowl.

Combine cracker meal and coconut in a mixing bowl.

Place shrimp in evaporated milk, then eggs, then cracker and coconut mixture.

Fry in a large pan until golden brown.
 
 

Mango Shrimp Salad
 
 
 
Ingredients -
 
1 small Cabbage, shredded
1 pound cooked Shrimp
1 Sweet Pepper, diced and cut
2 cups Sour Cream
3 Green Mangoes, cut in strips
1 teaspoon Lemon or Lime juice
Salt
Hot or Black Pepper, to taste
 
Preparation:
 
Combine the cabbage, sweet peppers, mangoes, and shrimp in a large bowl.

Add the sour cream, salt, pepper, and lime juice. Mix well. Peel cassava and ginger and wash.
 
 

Callaloo Fritters
 
 
 
Ingredients -
 
2 cups raw Callaloo (spinach), cut up
1/2 Onion
1 Tomato
1 ounce Margarine
1 cup Flour
Salt, to taste
1 tablespoon Baking Powder
1 Egg
Vegetable oil for deep frying
 
Preparation:
 
Heat margarine and saute onion and tomato. Add callaloo and cook for about 10 minutes.

Cool and set aside. Sift flour, measure, and sift again with baking powder and salt. Beat egg and add to cooled callaloo. Add the callaloo mixture to flour and mix well.

Heat frying pan and add oil to a depth of half of an inch. Drop with tablespoon in hot oil and fry. Serve hot.