Recipe: French Caribbean Shrimp Saute and Jamaican Hot Pepper Shrimp, Jamaican Beans and Rice Dish, and Sweet Fried Plantains, Jamaican Fried Plantains, and Mango Salsa (not Cheesecake Factory)

According to dear Halyna's description, here is a very good interpretation:

FRENCH CARIBBEAN SHRIMP SAUTE

1 1/2 lbs medium shrimp, peeled and de-veined
1/2 cup fresh chopped basil
2 cloves garlic, chopped
1/2 cup chopped chives
1 tbsp French thyme
1 tbsp vegetable oil
1/2 Congo pepper, seeded and chopped
Three medium tomatoes, chopped
Salt and black pepper to taste

Sprinkle shrimp with salt and pepper, and 1/2 tsp garlic.

Heat oil in saute pan, add garlic and pepper and heat till fragrant.

Add tomatoes and chives and thyme. Saute for two minutes.

Drop in shrimp and saute until pink and curled.

Turn out onto platter and sprinkle with basil.

Serves 4
Adapted from Source: Caribbean Spice Restaurant; Manhattan, New York

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Another more American wonderful recipe:

JAMAICAN HOT PEPPER SHRIMP
Peel these fiery shrimp as you eat them.

4 cups water
1/2 cup chopped scallion
4 garlic cloves, crushed
3 fresh thyme sprigs
3 fresh Scotch bonnet or habanero chiles, halved and seeded
2 tablespoons salt
1/2 teaspoon black pepper
10 whole allspice
1 lb large shrimp in shell (21 to 25 per lb)

Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.

Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room temperature, uncovered, about 1 hour. Transfer shrimp with a slotted spoon to a plate or bowl and drizzle some of cooking liquid on top.

Makes 4 servings
Adapted from Source: Gourmet, May 2005

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JAMAICAN BEANS AND RICE DISH

"Kidney beans are simmered in coconut milk and then cooked with rice, chile pepper and herbs."

1 1/4 cups dry kidney beans
1 cup coconut milk
1 sprig fresh thyme
1 teaspoon minced garlic 1/8 cup chopped green onions
1 hot red chile pepper, sliced
2 1/4 cups uncooked brown rice

Combine beans and coconut milk in a large saucepan; cook for 2 hours on low heat.

Stir in thyme, garlic, onions and 3 slices chile pepper; simmer for 7 minutes.

Stir in rice and bring to a boil. Reduce heat, cover and simmer for 25 minutes, or until all liquid is absorbed and rice is tender.

Servings: 6
Source: Sally

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SWEET FRIED PLANTAINS
(snack, treat)

2 ripe plantains
4oz. vegetable oil

Wash plantains in cold water to remove dirt from plantain. Using a sharp knife, make an incision along the entire length of the plantain.

Slide your first finger along the incision and remove the skin.

Place the fruit on a cutting board and cut it into 1/4 inch pieces at a 45 degree angle. Heat oil on high, and then reduce heat to medium.

Carefully place plantain pieces into the warm oil. Let the pieces fry until they turn light brown around the edges. Turn the plantain pieces on their opposite side as soon as the edges turn brown.

Fry plantains for one minute more. Remove from skillet, place on paper towel and allow oil to drain.

Serve as snack or side dish with any main entr e.

Note: When you buy your plantains, make sure the plantains are yellow ripe with dark spots. The more yellow the plantains are, the better they are for frying.

Adapted from Source: Jamaican Recipes

OR:

JAMAICAN FRIED PLANTAINS

2 ripe Plantains
1 tsp Baking powder
1 or 2 tsp Salt or sugar
Oil for deep frying

Steam or boil plantain in its skin for about 15 minutes till soft. Peel plantains and mash well. Cool.

Mix plantains with baking powder and salt or sugar (see note). Form into 1-inch balls with wet hands.

Deep fry in 375 degree F oil till browned, about 4-5 minutes. Drain on paper towels and serve.

VARIATIONS:
Use sugar for sweet fritters and serve as a dessert or snack sprinkled with powdered sugar.

Use salt for savory fritters as a side dish and serve with a chutney.

Add minced chile pepper or some minced onion to savory fritters if you like.

NOTES:
Taste the fritter batter after mixing in salt or sugar and make sure it tastes good. Add more salt or sugar if necessary.

Sweet fritters will brown more quickly than savory due to the higher sugar content.

Servings: 4-6
Adapted from Source: Whats4Eats

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MANGO SALSA

Mango salsa is perhaps the most vibrant example of a triad of flavors.

4 mangos, peeled, seeded and diced
2 red bell peppers, seeded and julienned
4 tablespoons chopped fresh cilantro leaves
Juice from 2 limes
2 jalapeno chili peppers, seeded and chopped
Salt and freshly ground black pepper to taste

In a bowl, combine all of the ingredients and toss well. Serve immediately.

Makes about 6 cups
Adapted from Source: Caribbean Spice Restaurant; Manhattan, New York