I have been experimenting with Caribbean Spices. What little I know about them, I've been attempting to replicate. I've never been to the "Islands" however I have tried a few dishes in restaurants and a few homemade ones. I recently tried a Homemade Caribbean Samosa, the mint was recognizable and I decided to play with it in a dish.
Mint is an ingredient that doesn't spring to my mind as a "spice". I see it as more of a tea, though I have discovered it adds an interesting twist to flavours. I used Mint as a base spice in this Shrimp Dish. It was tasty, very fresh and I will absolutely make it again.
I found some Plantains at a local shop and decided to try them out too. Very interesting texture and flavour when you fry them. Similar to a banana, but firmer and not as sweet. I found them quiet starchy. I probably didn't make them correctly, I know I am not perfect.
The shrimp was wonderful though, the Mint was an excellent replacement for Dill. I fried the Plantains, so instead of giving us a double whammy of fried food, I used Chicken Stock to cook the Vegetables and Shrimp. I'll write out the recipe for the Shrimp itself in this post.
Prawns cook quickly, less than 10 minutes when I make them like this, you will want your side dishes to be ready for plating. The Rice and Plantains were already to go when I started the Prawns.
Spiced Tomato Prawns
12 Medium Sized, Deveined Prawns
Prawn Marinate:
2 TBSPS Tomato Paste
1 TSP Fresh Grated Ginger
1/2 TSP Garlic Powder
1/8 TSP Red Pepper Flake
1/4 TSP Dried Mint
Lemon Juice From Half a Lemon
Combine your ingredients, add your Prawns and Stir gently.
You want a pretty good coating of the Marinate on the Prawns.
3/4 Cup Chicken Stock
1 Slice Yellow Onion Chopped
Bring your Chicken Stock up to a boil in a frying pan.
Add and cook the Onions, "Sautéing" if you will, in the Chicken Stock.
Once the Onions have softened, Add your Prawns. Stir into the remaining Chicken Stock, Cover with a tight fitting lid.
Once the Prawns have started to curl, stir, then turn the prawns, cover again.
Remove from heat once the Prawns have curled tightly.
Cooking the Prawns in the Chicken Stock turned the Marinate into a lovely sauce.
The Rice and Plantains were added to our plates and I spooned the Prawns over top.
The Rice Dish is a combination of Leftover, Pre-cooked Long Grain Brown Rice, Celery, CarrotsGreen and Red Bell Peppers.
I cooked the Vegetables in 1/2 Cup of Chicken Stock, stirring a few times and then added the Rice to re heat. It was a smart use of leftover rice from the night before.
That was a meal I will absolutely try again. The Mint was a beautiful addition to the Marinate. Like Dill, the freshness really adds flavour to the Dish.
Maybe not the Plantains, unless I figure out how to do them differently. If I come across them again I'll have to try them a few more times.
Have a wonderful day!
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