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What you will need.

  • 2 lbs of shrimp
  • 1 lime
  • 1 TBS of Vinegar
  • 1/2 Onion
  • Thyme
  • Flat leaf parsley
  • 4 Cups of rice
  • 1 Cup of frozen peas
  • 4 Garlic cloves
  • Adobo
  • Dragon breath seasoning or any Spicy habanero sauce
  • salt
  • Tri Ti
  • 3 TBS of Epise
  • 1 Maggi cube
  • 2 tsp of adobo
  • 1 tsp of sea salt

Shrimp preparation

  • Clean the shrimp making sure to remove the spine and shell
  • Gently scrub the shrimp with 1/2 of the lime, then rinse
  • Add two TBS of epise, 1 TBS of vinegar to the shrimp and allow to marinate for 1 hour. (I prepare the rice while the shrimp is marinating)Photobucket

To prepare the rice.

  • in a deep pot heat two TBS of olive oil
  • Add 2 cloves of garlic finely chopped/crushed (I used a garlic press to crush them) and 1 tsp of salt.
  • Allow the garlic to cook until lightly brown, then add in 1 TBS of epise and TriTri. Allow to cook for a couple of minutesPhotobucket
  •  Add in frozen or fresh peas, and your bouquet garni to the oil and  allow to cook for 10 minutes (until the peas start to turn a darker green).Photobucket
  • Add 6.5 cups of water and 1/2 of the maggi cube. Once the water has come to a boil, add rinsed rice.Photobucket
  • Cook the rice on high heat until all the water has been absorbed. Cover the rice with a tight fitting lid.

Your finished rice will look like this.
Photobucket

To cook the shrimp

  • In a large skillet heat 2 TBS of olive oil until hot,
  • add in crushed garlic cloves and cook until lightly brownPhotobucket
    • Add marinated shrimp and cook until they are pinkPhotobucket
    • Add 2 TBS of tomato paste, bouquet garni and one habanero pepper pierced with cloves, 1/2 of maggi cube and adobo to taste.
    • Add one teaspoon of Dragon Breath piman lakay (this is a Haitian spicy marinade)Photobucket
    • Mix all the ingredients together until the sauce is smooth (it may help to dilute the tomato paste in hot water before adding it to the shrimp).
    • Lastly, add the chopped onions and sweet peppers.Photobucket
  • Peel plantain and chopped in diagonally.
  • Note: to peel the plantains score them top to bottom, vertically, at the raised spines (I usually make three marks), then peel apartPhotobucket
  • Fry in medium heat until they are golden brown.Photobucket

Place on paper towels to absorb the excess oil.Photobucket

  • Tada! This was a meal for three.Photobucket

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