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lemon bisque

Lemon Bisque is a quick and simple Caribbean recipe made from Lemon Jello powder, lemon juice, evaporated milk, butter, sugar and graham cracker crumbs.

Lemon Bisque Recipe Ingredients:

  • 1 lemon Jello powder
  • 1 Lemon juice and rind
  • 1 ½ cups graham cracker crumbs
  • 1 tin evaporated milk
  • ¾ cup hot water
  • ½ cup melted butter
  • ½ cup sugar
Lemon Bisque Recipe Instructions :

Prepare crust by mixing crumbs with melted butter. Line dish. Dissolve jello powder into ¾ cup hot water. Chill until partly jelled only. Place evaporated milk, bowl and beaters in fridge and allow to get very cold. Beat milk until fluffy. Add partly jelled jello, juice and rind, as well as ½ cup sugar beating all the time. Pour into dish with crumb mixture. Chill well and cover with some crumbs.

Recipe by: Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.

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salmon sandwichSalmon Sandwich Ingredients:

  • 1 tin canned salmon
  • 1 teaspoon English mustard
  • 6 slices sweet pickles
  • ¼ teaspoon hot pepper sauce
  • 1 teaspoon finely chopped celery
  • ½ teaspoon lemon juice
  • 1 teaspoon mayonnaise
  • ¼ teaspoon salt
Salmon Sandwich Recipe Instructions :

Drain salmon, remove skin and bones. Crush salmon in a big plate, add lemon juice, salt, pepper, mustard and mayonnaise and mix well. Then add chopped sweet pickles and chopped celery. Spread on slices of buttered bread, cover with buttered bread and cut diagonally into two or into tour as liked.

Recipe by: Chef Yolande Cools-Lartigue, author of The Art of Caribbean Cooking.

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Jamaican Hot Pepper Shrimp

Jamaican hot pepper shrimp is one of the more popular “shrimp” Caribbean dishes. This peel-n-eat shrimp recipe will excite your taste buds, making you want more and more.

Jumbo shrimps, in a broth made from scallions, garlic, thyme, black pepper and garnished with mango and shredded coconut flakes. Serve with your favorite Caribbean drink or a very cold beer.

Jamaican Hot Pepper Shrimp Ingredients:
The Broth

  • 4 large Scallions – rough chopped
  • 6 cloves garlic – crushed
  • 2 tablespoons Thyme – fresh leaves
  • 1 large habanero chile – seeded & chopped
  • 2 tablespoons kosher salt
  • 1/2 teaspoon Black pepper – cracked or coarse ground
  • 1 tablespoon Allspice berries

The Shrimp

  • 1 pound large shrimp – shell on(20-30 count)

Garnish

  • 1 tablespoon Coconut – shredded or flakes
  • 1 large Mango – peeled & cubed
  • 1 ounce Dark rum – optional

Instructions for Jamaican Hot Pepper Shrimp:

Bring 4 – 5 cups of water to a boil and add the Broth ingredients. The peppers will give off a strong vapor at first so you’ll want to have ventilation available. You can adjust the number and type of peppers to your taste but this should be a spicy dish. Lower the hear and simmer the broth for about 30 minutes.

Return the broth to a boil, add the shrimp and allow it to cook for a couple of minutes until the shrimp just start to turn pink. Then turn off the heat and leave the shrimp in the pot while it cools to room temperature. This should take about 20 – 30 minutes.

When the shrimp are cooled remove them from the broth and allow them to drain briefly.

Splash the rum over the mango and mix in the coconut shreds. Place a small amount of this mixture on the plate and scatter shrimp over it.

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