CARIBBEAN Shrimp

Subject:

Comments:
: : CARIBBEAN SHRIMP & LOBSTER LINGUINE : -------------------------------------------------------------------------------- : The Lobster Pot : Runaway Beach, Antigua : Owners: Tony and Tina Sayer : 12 medium shrimps : 10 oz lobster meat : 4 tblsps olive oil : 1 medium onion, julienned : 1 medium leek, julienned : 1 medium carrot, jullienned : 4 oz white wine : 12 oz heavy cream : 8 oz parmesan cheese : 1 lb linguine : Cook linguine ¾ done in boiling water, drain & cool. In a heavy sauce pan saute shrimp & lobster in hot oil lightly and remove. Add vegetables & saute for two minutes. Deglaze with white wine. Add cream, reduce by half. Add 4 oz cheese and seafood. Reheat pasta in boiling water, strain & add to seafood sauce. Mix in bowl & sprinkle with remaining cheese. Garnish with red pepper & chopped herbs. Serves four. : -------------------------------------------------------------------------------- : SHRIMP AND PROSCIUTTO IN PHYLLO : -------------------------------------------------------------------------------- : Galley Bay Resort & Restaurant : Five Islands, Antigua : 12 jumbo shrimp : 8 thin slices prosciutto : 2 tblsps red onion, chopped : ½ tsp finely chopped garlic : ½ cup tomato concansee : 1 cup heavy cream : 1 tsp sour cream : 1 tblsp basil, chopped : 1 tblsp parsley, chopped : 4 sheets phyllo pastry : ½ melted butter : ½ cup bread crumbs : Saute onion & garlic in oil till clear. Deglaze with wine. Reduce to 1/2, add tomato, both creams. Reduce till thick & add shrimp. remove, add herbs, salt & pepper to taste. Butter phyllo & sprinkle with bread crumbs. Place 3 shrimp with sauce & 2 slices of ham on each scheet, roll & seal. Brush with veal jus, bechamel & basil leaves. Serves four. : -------------------------------------------------------------------------------- : THAI SPICY PRAWN SOUP : -------------------------------------------------------------------------------- : The Inn at English Harbour : Freeman's Bay, Antigua : 18 prawns, med. to large, deveined & butterflied : 1 cup coconut cream : 3 cups chicken stock : 3 garlic gloves, diced fine : 1 red chili, diced fine : 1 stem lemon grass, sliced fine diagonally : 1 knob ginger, grated : 1 ½ fl oz Thai fish sauce : 2 coriander roots with stems finely chopped : coriander leaves as garnish : Put coconut cream, chicken stock, garlic, chili, lemon grass (except 12 slices), ginger coriander roots & stems into sauce pan with 1 cup of water. Simmer for 15 minutes and strain. Add fish sauce, prawns, season & cook for one minute. Pour into bowls & arrange prawns, 2 slices lemon grass, 4 coriander leaves.

Optional Link URL:
Link Title:
Optional Image URL: