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Shrimp Mould

Cool and tasty shrimp mould recipe; shrimp served with grated onions, shrimp or crab meat, garlic powder, Knox gelatine and cream cheese.

Note:(Crab-meat can be substituted for shrimp meat in this recipe. Besides, it can be used as an entree or as hors d’oeuvres and a small mold per person may be served with a salad.)

Shrimp Mould Recipe Ingredients:

  • 1 ½ cups shrimp meat or crab meat
  • ½ teaspoon garlic powder
  • 1 small onion grated
  • 1 envelope Knox gelatine
  • 1 teaspoon salt
  • ¼ cup cold water
  • 1 teaspoon hot pepper sauce
  • ½ cup boiling water
  • 1 teaspoon lime juice
  • 6 stuffed olives, sliced
  • 1pkg. cream cheese

How to make Shrimp Mould:

Combine gelatine and cold water in a bowl. Stir for a couple minutes and then add boiling water and stir until dissolved. Then in another bowl soften cream cheese and using a beater combine cream cheese and gelatine mixture until smooth. Then stir in salt, hot pepper sauce, garlic powder, grated onion, lime juice and shrimp meat. Turn into a bowl or mould (or moulds) and chill until firm. Garnish with slices of stuffed olives.

Recipe by: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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