Caribbean Green Shrimp
Serves 6 – 8 || Preparation with cleaning 1 hour
2 lbs. cleaned medium sized shrimp (deveined)
1 tsp powdered ginger, + 4 Tb juice of freshly grated
1 tsp allspice*
1 large garlic clove, diced
2 scallion, diced
Sprigs of fresh thyme, or 1 tsp dried thyme
1 Tbsp honey or lemon syrup
1 Tbsp soy sauce (or substitute with coconut aminos as I do)
1 Tbsp coconut oil + 1-2 Tbsp for frying shrimp
Salt & pepper to taste
3 Tbsp. green herb sauce (see below) + 2 tsp. for gravy
Zest of a lemon
Wash the shrimp and dry. Mix all the other ingredients together and add to shrimp. Leave to marinade for at least an hour in the refrigerator, better overnight and up to two days. This allows the marinade to soak in, really enhancing the flavors. Never leave seafood on the counter.
In a frying pan, warm coconut oil, add diced garlic and scallion, more grated ginger and fresh thyme. Add the shrimp a few at a time, turning over once then removing and replacing as you go along, until all are ready. Do not overcook as you want the shrimp to be firm but moist, and not dried out. As you remove the shrimp, place them in a larger pan that allows you to evenly cook the shrimp when reheating. Remove any excess oil from the frying pan and add the remaining marinade as well as 2 tsp of green herb sauce to make a gravy. Stir and add a little water if marinade is too thick – about ¼ cup. Spoon gravy over shrimp and cover until ready to reheat, right before serving. Serve over rice or pasta and sprinkle with parsley or a mixture of mint and cilantro.
Green herb sauce – In a food processor Add the following ingredients:
1 scallion, grossly chopped,
1 medium garlic clove
1 thumb size fresh ginger
1 cup fresh mint leaves
1 cup fresh cilantro leaves
¼ cup olive oil
Salt and pepper to taste
*If you can’t find allspice add ½ tsp more of the following ground spices: the cinnamon, nutmeg and ginger.
