An excellent topping for grilled Mahi Mahi, Grouper, or Snapper.
1 pineapple, peeled, cored, and chunked
1 ripe mango, peeled, seeded and chunked
1 ripe papaya, peeled, seeded and chunked
2 Tbsp. fresh lime juice
1 Tbsp. green onion, chopped
1 Tbsp. cilantro, chopped
1 tsp. chopped jalepeno pepper (or a dash of pepper sauce).
Preparation:
Combine ingredients. Chill 1-2 hours to meld flavors. Serve atop or beside your favorite fish. Also a great accompaniment to pork chops or grilled pork tenderloin.
May 29, 2009
Shrimp Tamarindo
One of my favorite shrimp dishes. The juice of the Tamarind gives this dish bold flavor that is sweetened by the honey. Is best prepared using fresh market produce.
2 Tbsp butter
2 Tbsp onion, minced
1 clove garlic, crushed
1 red bell pepper, seeded and chopped
2 Tbsp tomato paste
¼ dry red wine
1 bay leaf
½ cup tamarind juice*
2 Tbsp honey
¼ tsp allspice
¼ tsp salt
dash Tabasco
1 lb. medium shrimp, shelled and deveined
1 Tbsp fresh lime juice
Preparation:
Heat butter in large skillet. Add onion, garlic and red pepper, sauté until soft. Add tomato paste, wine, bay leaf, tamarind juice, honey, allspice, and salt. Heat over medium heat stirring constantly. Reduce heat, simmer uncovered 5 minutes. Add dash of Tabsco if desired. Add shrimp, cook 5 minutes. Remove from heat. Remove bayleaf. Stir in lime juice.
2 Tbsp butter
2 Tbsp onion, minced
1 clove garlic, crushed
1 red bell pepper, seeded and chopped
2 Tbsp tomato paste
¼ dry red wine
1 bay leaf
½ cup tamarind juice*
2 Tbsp honey
¼ tsp allspice
¼ tsp salt
dash Tabasco
1 lb. medium shrimp, shelled and deveined
1 Tbsp fresh lime juice
Preparation:
Heat butter in large skillet. Add onion, garlic and red pepper, sauté until soft. Add tomato paste, wine, bay leaf, tamarind juice, honey, allspice, and salt. Heat over medium heat stirring constantly. Reduce heat, simmer uncovered 5 minutes. Add dash of Tabsco if desired. Add shrimp, cook 5 minutes. Remove from heat. Remove bayleaf. Stir in lime juice.
Coconut Shrimp Soup
Ingredients:
2 pounds medium shrimp, peeled and deveined
2 cups chicken stock
1 ¾ cup coconut milk
1 cup heavy cream
1 red bell pepper, diced
2 tablespoons scallions
1 clove garlic, crushed
1 Tbsp. ginger root, grated
1 Tbsp. coriander
1 Tsp. curry powder
½ Tsp. cracked pepper
dash Tabasco (or other hot sauce)
Preparation:
In a large saucepan over medium heat, brink chicken stock, garlic, ginger, coriander, curry powder, pepper, Tabasco, and coconut milk to a boil. Reduce to simmer for 5 minutes. Skim fat from top, return to simmer, add bell pepper and scallions. Add shrimp. Simmer 5 minutes or until shrimp turn pink. Remove from heat and stir in cream. Salt and pepper to taste.
2 pounds medium shrimp, peeled and deveined
2 cups chicken stock
1 ¾ cup coconut milk
1 cup heavy cream
1 red bell pepper, diced
2 tablespoons scallions
1 clove garlic, crushed
1 Tbsp. ginger root, grated
1 Tbsp. coriander
1 Tsp. curry powder
½ Tsp. cracked pepper
dash Tabasco (or other hot sauce)
Preparation:
In a large saucepan over medium heat, brink chicken stock, garlic, ginger, coriander, curry powder, pepper, Tabasco, and coconut milk to a boil. Reduce to simmer for 5 minutes. Skim fat from top, return to simmer, add bell pepper and scallions. Add shrimp. Simmer 5 minutes or until shrimp turn pink. Remove from heat and stir in cream. Salt and pepper to taste.
Pintos y Gallos
The national dish of Costa Rica, pintos and gallos are served anytime of day as an accompaniment or as a meal in its own right. Once mixed, the preparation can be stored in an airtight container and be heated as needed at meal time.
2 cups cooked black beans rinsed and drained
2 cups cooked rice
1 cup fresh cilantro
½ cup red onion, chopped
½ cup red bell pepper strips
2 cloves garlic, crushed
¼ cup fresh lime juice
½ cup vegetable oil
salt and pepper to taste
Preparation:
Mix all ingredients in large mixing bowl. Heat in skillet until warm. Serve as side dish to anything and everything, breakfast, lunch, and dinner.
2 cups cooked black beans rinsed and drained
2 cups cooked rice
1 cup fresh cilantro
½ cup red onion, chopped
½ cup red bell pepper strips
2 cloves garlic, crushed
¼ cup fresh lime juice
½ cup vegetable oil
salt and pepper to taste
Preparation:
Mix all ingredients in large mixing bowl. Heat in skillet until warm. Serve as side dish to anything and everything, breakfast, lunch, and dinner.
Mango-Starfruit-Ginger Salad
This refreshing fruit salad is the perfect accompaniment to grilled seafood.
Ingredients:
4 mangoes cubed
4 starfruit, sliced crosswise
¼ cup ginger root, grated
½ cup olive oil
½ cup cider vinegar
lime juice from 2 limes
1 tsp. Dijon mustard
1 tsp. cilantro, minced
1 tsp green onion, minced
salt and pepper to taste
Preparation:
Combine mangoes and starfruit, chill 1 hour in refrigerator. Combine remaining ingredients in blender or food processor. Puree until smooth. Toss fruit in dressing. Salt and pepper to taste.
Ingredients:
4 mangoes cubed
4 starfruit, sliced crosswise
¼ cup ginger root, grated
½ cup olive oil
½ cup cider vinegar
lime juice from 2 limes
1 tsp. Dijon mustard
1 tsp. cilantro, minced
1 tsp green onion, minced
salt and pepper to taste
Preparation:
Combine mangoes and starfruit, chill 1 hour in refrigerator. Combine remaining ingredients in blender or food processor. Puree until smooth. Toss fruit in dressing. Salt and pepper to taste.
May 28, 2009
Seafood Kebabs Tropicale
A great recipe for a summer time grilling party.
Ingredients
2/3 cup pineapple juice
½ cup lime juice
½ cup orange juice
2 tablespoon soy sauce
2 tablespoons olive oil
2 tablespoons brown sugar
2 teaspoons grated orange rind
1 teaspoon ground cinnamon
1 teaspoon cayenne, to taste
2 lb large raw shrimp, peeled and de-veined
1 lb sea scallops
1 cup cantaloupe cut in 1 inch cubes
1 cup honeydew melon cut in 1 inch cubes
2 cups fresh pineapple cut in 1 inch chunks
2 medium red onions, quartered
2 large ripe avocado, peeled, seeded and cut in chunks
Preparation:
1. Place all ingredients except avocado in a large plastic bag..
2. Marinate in refrigerator for 4 hours.
3. Place shrimp, scallops, melon, pineapple, onion, and avocado on skewers.
5. Grill or for 3 to 6 minutes, basting frequently with marinade, until shrimp are pink and scallops are opaque.
6. Makes 12 skewers, serving 6 people
Ingredients
2/3 cup pineapple juice
½ cup lime juice
½ cup orange juice
2 tablespoon soy sauce
2 tablespoons olive oil
2 tablespoons brown sugar
2 teaspoons grated orange rind
1 teaspoon ground cinnamon
1 teaspoon cayenne, to taste
2 lb large raw shrimp, peeled and de-veined
1 lb sea scallops
1 cup cantaloupe cut in 1 inch cubes
1 cup honeydew melon cut in 1 inch cubes
2 cups fresh pineapple cut in 1 inch chunks
2 medium red onions, quartered
2 large ripe avocado, peeled, seeded and cut in chunks
Preparation:
1. Place all ingredients except avocado in a large plastic bag..
2. Marinate in refrigerator for 4 hours.
3. Place shrimp, scallops, melon, pineapple, onion, and avocado on skewers.
5. Grill or for 3 to 6 minutes, basting frequently with marinade, until shrimp are pink and scallops are opaque.
6. Makes 12 skewers, serving 6 people
Chili Lime Shrimp
Ingredients
1 tablespoon vegetable oil
2 tablespoons fresh ginger, minced
2 fresh jalapeño chilies, diced
- 1teaspoon salt
- 1 cup granadilla nectar
- ¼ cup fresh lime juice, divided
- 2 pounds large shrimp
- 1 tablespoon fresh mint, minced
Preparation
1.Heat the oil over high heat until hot. Add the ginger and chilies and cook for about 30 seconds while stirring. Immediately add salt, nectar and half of the lime juice, and bring to a boil.
2. Add shrimp and stir. Cover and cook for about 1-½ minutes. Stir. Cover and cook for about 1 ½ minutes more. Shrimp should be pink.
3. Remove pan from heat and, with a slotted spoon. Reserve the liquid in the sauté pan.
4. When shrimp are cool, peel the shrimp. Devien and clear shrimp. When shrimp are shelled and cleaned, put them back into the cooled cooking liquid to marinate.
5. Before serving, stir in reserved lime juice and mint.
1 tablespoon vegetable oil
2 tablespoons fresh ginger, minced
2 fresh jalapeño chilies, diced
- 1teaspoon salt
- 1 cup granadilla nectar
- ¼ cup fresh lime juice, divided
- 2 pounds large shrimp
- 1 tablespoon fresh mint, minced
Preparation
1.Heat the oil over high heat until hot. Add the ginger and chilies and cook for about 30 seconds while stirring. Immediately add salt, nectar and half of the lime juice, and bring to a boil.
2. Add shrimp and stir. Cover and cook for about 1-½ minutes. Stir. Cover and cook for about 1 ½ minutes more. Shrimp should be pink.
3. Remove pan from heat and, with a slotted spoon. Reserve the liquid in the sauté pan.
4. When shrimp are cool, peel the shrimp. Devien and clear shrimp. When shrimp are shelled and cleaned, put them back into the cooled cooking liquid to marinate.
5. Before serving, stir in reserved lime juice and mint.
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