jamaica

Caribbean Shrimp & Coconut Soup



Usually,  when we think of the combination of shrimp and coconut, Asian food is foremost in our mind. Lately, every publication seems to have a preference for food with an Asian origin or at least an Asian  influence. While I am a huge fan of Asian food, I am also very fond of the food from our closest neighbor, the Caribbean. Here now is a shrimp and coconut soup I had first put on the menu while I was working in Negril, Jamaica in the late 80’s. (How time flies when you look back)

Bon Appetit !   Iree, Mon !

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup



Preparation :

to split the coconut, saw a small inision around the outside of the coco, then crack it with the back of a large chefsknife or machete (I live in Florida where it is normal to have a machete in the house) :-)

to split the coconut, saw a small incision around the outside of the coco, then crack it with the back of a large chef’s knife or machete (I live in Florida where it is normal to have a machete in the house) 🙂

good job

good job

aaute finely diced onions in coco oil

saute finely diced onions in coco oil

season shrimp with sea salt and cayenne pepper, dust lightly with corn starch

season shrimp with sea salt and cayenne pepper, dust lightly with corn starch

add shrimp and garlic paste to pan and saute until shrimp are halfway cooked

add shrimp and garlic paste to pan and saute until shrimp are halfway cooked

remove shrimp, reserve

remove shrimp, reserve

deglaze pan with cocnac (careful, it might ignite)

deglaze pan with dark caribbean rum (careful, it might ignite)

add white wine

add white wine

add coconut water from coco, two small can of coconut milk, one small can of clam juice

add coconut water from coco, two small can of coconut milk, one small can of clam juice

simmer soup until slightly thickened

season with sea salt and cayenne pepper, simmer until slightly thickened

add diced cooked potatoes, corn and shrimp, heat through and remove from heat, dont let it simmer or the shrimp will toughen and get dry

add diced cooked potatoes, corn and shrimp, heat through and remove from heat, don’t let it simmer again or the shrimp will  get dry and tough

spoon shrimp, potato and corn into clean coconut, spoon soup on top and sprinkle with chopped cilantro

spoon shrimp, potato and corn into clean coconut, spoon soup on top and sprinkle with chopped cilantro

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup

my portion :-)

my portion 🙂

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup

Caribbean Shrimp & Coconut Soup







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Jamaican Black Bean Soup & Flour Dumpling’s ( A “Light” Saturday Lunch )


When  I encountered  Jamaican  dumplings   for the first time in the early seventies,  I would never have imagined that I will ever like them, having been raised with southern german-style dumplings, which are very light and airy (if done correctly).
So when I saw these tough little dumplings, (resembling in shape Schwaebische Bubespitzle), I was skeptical, to say the least. But, while living in Jamaica in the eighties, I have come to love these  Jamaican dumplings, but again – in order to be appreciated, they must be properly prepared, simmering for a long time in a flavorful stock, stew or soup .
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Irie, Mon 🙂
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Jamaican Black Bean Soup & Dumplings

Jamaican Black Bean Soup & Dumplings



Ingredients :

Stock of your preference, veal, chicken, beef, pork, vegetable
Black beans,   soaked overnight
Onions,   diced
Celery,    diced
Bacon,   diced  (substitute with salt pork if preferred)
Garlic,   paste
Spicy sausage,   pork, veal or beef
Assorted chilis,   select according to your preferred heat level
Tomatoes,  diced
Cumin,
Kosher salt,
Black pepper,   freshly ground
Cilantro,   coarsely chopped
Goose fat,    rendered  (use your favorite fat, canola oil, olive oil, butter, duck fat, goose fat, etc)

Method :

Saute bacon in fat until rendered, add onions, garlic, celery, chilis and sausage and saute until fragrant, add tomatoes, stock and beans. Season lightly with cumin, salt and pepper and simmer until the beans are “waxy”. Adjust seasoning if necessary. To serve, place soup into serving bowl, top with dumplings and sprinkle generously with cilantro .

Dumplings :

Mix flour, water and salt into a smooth dough, roll small pieces into finger shaped noodles and simmer in stock until cooked through. ( Usually like o cook them straight in the soup, but for a nicer presentation I cooked them separate this time for better pictures 🙂

Bon Appetit !   Irie !




Some Of The Places I Worked At Over The Years

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Just some of the places I worked at over the year’s.
Many places don’t exist anymore and don’t have
any pictures on the net. I can’t even find a picture
of my own restaurant  ” Gildenkeller ” I had for
a while in East Germany  😦
If anybody out there who worked with me at any point
can help me with pictures of places which are missing here,
I would highly appreciate it if you would contact me. Thank’s  🙂

Life is Good !
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(Hover or click a pic to see the name and location of the place)
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