Saturday July 7 2007

Recipes from this year's  Caribbean Theme party

Coconut Lime Shrimp with Peanut Sauce

These shrimp are marinated with flavorful ingredients, grilled hot and fats, and served with a traditional peanut sauce.


For the shrimp

1 cup coarsely chopped fresh basil

1/2 cup canned unsweetened coconut milk

1 1/2 tablespoon finely chopped garlic

1 1/2 tablespoon fresh lime juice

1 table spoon minced peeled ginger

2 teaspoons soy sauce

2 teaspoons fish sauce (I used clam sauce)

20 large shrimp, peeled and deveined

1 cup hickory chips, soaked in water 30 minutes, drained

Bamboo skewers (two per set-up), soaked in water 30 minutes, drained

For the Peanut sauce

1/3 cup creamy peanut butter (do not use old fashioned or freshly ground)

1/4 cup canned low salt chicken broth

2 teaspoons canned unsweetened coconut milk

1 teaspoon fresh lime juice

1 teaspoon soy sauce

1 teaspoon fish sauce

1 teaspoon Tabasco



Blend first 8 ingredients in food processor until almost smooth.  Transfer marinade to a 13x9x2 inch baking dish (or you can use a large -- freezer size -- Zip Lock bag).  Add shrimp and turn to coat.  Cover and refrigerate 2 hours, turning occasionally (may be kept in refrigerator overnight).  Prepare BBQ (medium-high heat).  Place smoke chips in 8X6 inch foil packet with open top; set atop coals.  Thread 5 shrimp onto each of two skewers.  Grill until just cooked through, basting with marinade, about 2 minutes per side.  Serve shrimp with peanut sauce.

Peanut sauce

Puree all ingredients in processor until smooth.  Can be prepared 1 day ahead. Cover and refrigerate.  Bring to room temperature before serving with shrimp.

Jamaican Jerk Chicken

This Jamaican Jerk Chicken is marinated, unlike other recipes which simply call for a jerk rub. The recipe is based upon 1 pound of chicken, so multiply by the pounds of chicken you use.


1 pound skinless chicken breasts

1 jalapeno pepper, seeded and diced

3 tablespoons water

2 tablespoons lime juice

2 tablespoons lemon juice

1 tablespoon Dijon style mustard

4 cloves garlic, minced

2 cubes chicken bouillon

1/2 teaspoon ground cumin

1/4 teaspoon dried thyme


Combine all ingredients except the chicken and pour into a shallow baking dish or Zip-lock  plastic bag.  Add chicken and turn to coat.  Cover and place in refrigerator to marinate in jerk seasoning for between 4 hours to overnight.

Preheat grill.  Remove chicken from jerk marinade and pour marinade into a saucepan.  Bring to a boil.  Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade.

Raspberry Chipotle Sauce

Use as a BBQ sauce, glaze or basting sauce for poultry, shrimp or pork.  Pour over a block of cream cheese and serve as a dip with club crackers.  Use a s a sauce for meatballs or cocktail sausages.  Keeps in the refrigerator about two weeks.


1 tablespoon olive oil

1/2 small diced onion

2 teaspoons minced garlic

2 teaspoons chipotle chiles in abode, chopped

2 pints fresh raspberries, rinsed (I have the delightful experience of picking my own from the backyard)

1/2 cup raspberry vinegar

3/4 cup granulated sugar

1/2 teaspoon salt


In medium saucepan, heat oil over medium-high heat.  Add the onions and cook, stirring until soft and slightly caramelized -- 4 minutes.  Add the garlic to the pan and sauté for 1 minute.  Add the chipotles and cook, stirring continuously, for 1 minute.  Add the raspberries and cook until soft, 2 to 3 minutes.  Add the vinegar and stir to deglaze the pan.  Add the sugar and salt and bring to boil.

Reduce the heat to medium and simmer until thickened and reduced by half; about 8 to 10 minutes.  Remove from heat and cool before using.  For a clear glaze (for pork,  for instance),  strain through a fine mesh strainer, pressing the solids with the back of a spoon to extract as much liquid as possible.

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