Experience the magic of Diri Djon-Djon with Shrimp, where aromatic djon-djon mushrooms infuse the rice with a unique earthiness, and succulent shrimp bring a delightful seafood twist.

This dish is a symphony of flavors, perfect for those seeking an exotic and satisfying meal.

The combination of perfectly cooked shrimp, fragrant mushrooms, and fluffy rice creates a sensory delight that will transport you to the heart of a culinary adventure. Serve this dish on special occasions or elevate your weeknight dinners with a touch of gourmet flair. Customize it by adding your favorite herbs or spices for a personalized touch.
_____Ingredients:_____

– 2 cups jasmine rice
– 1 cup dried djon-djon mushrooms
– 3 cups water
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 bell pepper, diced
– 1 pound shrimp, peeled and deveined
– 1 teaspoon thyme
– 1 teaspoon paprika
– Salt and pepper to taste

_____Directions:_____

1. Rinse the jasmine rice and soak the dried djon-djon mushrooms in 3 cups of water for at least 30 minutes.
2. In a large pot, heat vegetable oil over medium heat. Add chopped onions and garlic, sauté until translucent.
3. Add diced bell pepper and soaked djon-djon mushrooms (with the water) to the pot, stir well.
4. Add jasmine rice to the pot and stir until rice is coated with the vegetable mixture.
5. Season with thyme, paprika, salt, and pepper. Stir to combine.
6. Place shrimp on top of the rice mixture, cover the pot, and let it simmer over low heat for 20-25 minutes, or until rice is cooked and shrimp are pink and cooked through.

Prep Time: 45 minutes | Cooking Time: 25 minutes | Total Time: 70 minutes

Kcal: 320 kcal | Servings: 4 servings

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Transport your taste buds to the sun-kissed shores of the Caribbean with our delectable Caribbean Fruitcake.

This moist and flavorful dessert combines the richness of rum, the chewiness of dried tropical fruits, and the crunch of nuts in every bite. The shredded coconut adds a hint of sweetness and a delightful texture, making it a true tropical delight.

Customize your fruitcake by adjusting the amount of rum or choosing your favorite mix of tropical fruits. Whether you’re celebrating a special occasion or simply craving a taste of the islands, this Caribbean Fruitcake is a delightful way to bring a touch of paradise to your dessert table.

Ingredients:

– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 4 large eggs
– 1 cup plain yogurt
– 1 cup mixed dried tropical fruits (pineapple, mango, papaya)
– 1/2 cup shredded coconut
– 1/2 cup chopped nuts (walnuts or pecans)
– 1 teaspoon vanilla extract
– 1/2 cup dark rum (optional)

Directions:

1. Preheat your oven to 325°F (163°C). Grease and flour a bundt cake pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract and yogurt until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the dried tropical fruits, shredded coconut, and chopped nuts.
8. If using, stir in the dark rum.
9. Pour the batter into the prepared bundt pan and smooth the top.
10. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes

Kcal: 280 kcal | Servings: 12 servings

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Ponche De Crème Drink Recipe: This Trinidadian version of eggnog is made with sweetened condensed milk instead of the heavy cream used in traditional eggnog recipes, and it always features lashings of dark rum and a splash of Angostura bitters, spiked with gratings of locally grown nutmeg.
Ingredient:

• 6 eggs?
• 2 tsp. lime or lemon zest?
• 4 cups evaporated milk?
• 1 1/2 cups sweetened condensed milk (use more or less to taste)?
• 3/4 cup dark rum or spiced dark rum?
• 2 tsp. Angostura bitters
• 1/4 tsp. grated nutmeg?
• Cinnamon sticks for garnish

How to Make Ponche De Crème Drink:

Beat eggs and lime or lemon zest together for about a minute. Add evaporated milk and sweetened condensed milk and beat for 30 seconds. Add the rum, bitters and nutmeg and beat for one minute. Chill before serving over crushed ice. Garnish with cinnamon sticks. ~ Serves 4 – 6

Recipe adapted from caribbeantravelmag.com – Photo by: Courtesy of Lightbox

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