Belize: Creole Shrimp with Jalapeño, Coconut Steamed Rice & BBQ Corn Salad
The independent realm of Belize is a relatively unique country from a global perspective because it is simultaneously a nation that belongs to Central America, the Caribbean, & the British Commonwealth. Located on the east coast of Central America, Belize is bordered to the east by the Caribbean Sea & shares land borders with Guatemala (to the south & west), and Mexico (to the north). Quite simply, Belize is nestled in the geography of food-lovers paradise.
Belizean cuisine is deliciously eclectic. The seafood-rich fusion cuisine of Belize blends traditional Mayan food practices of Central America with diverse culinary influences that include (but are not limited to), the Caribbean, Spain, Mexico & Africa. This fresh, flavour-rich cuisine beautifully weaves together a food story to rival any other.
This food speaks about the complex history of Belize. It articulates the relationships this nation has with its neighbouring countries. More than that, Belizean cuisine remembers centuries of colonisation & identifies the land as a site of African slavery. It is the food of memories & also memorable food!
Belize menu included:
Creole Shrimp with Jalapeño
Coconut Steamed Rice
&
BBQ Corn Salad with Avocado
.............................................................................
CREOLE SHRIMP
Ingredients
· 1kg fresh whole Shrimp / Green King Prawns: in the shell
· 100 gm fat-rich bacon, diced
· 4 tbs olive oil
· 1 large onion: finely diced
· 4 cloves garlic, crushed
· 1 green bell pepper/capsicum, cored, seeded and finely diced
· 1 can crushed tomatoes
· 2 tbs fresh basil, shredded
· 2 tbs fresh parsley, chopped roughly
· 1 tbs fresh oregano, finely chopped
· ½ tsp salt
· ½ tsp ground black pepper
· 3 tsp Worcestershire Sauce
· 1 tbs hot chilli sauce
· 1 tsp smoked paprika
· ½ tsp cayenne pepper
· 4 cloves, whole
· 1 bay leaf
· 1 Jalapeño, diced
· 100 ml water
· juice from 2 limes
· 2 heaped tbs double cream
Method
1. Peel & devein the shrimp (leaving tails on)
2. Heat 2 tbs of the olive oil in a heavy frypan/skillet
3. When the oil is hot quickly sear the shrimp in the hot olive oil for a about 30 seconds, tossing often so all sides of the shrimp are just coloured then remove the shrimp from the pan & set aside in a covered bowl
4. keep the pan on the heat, add the water & de-glaze the pan juices, scraping the bottom of the pan with a wooden spoon to capture any crisp bits of shrimp that may have stuck there (this will form part of the sauce later)
5. once the pan bottom is clean, pour the reduced deglazing water into a dish & set aside for later
6. add the remaining oil to the pan & bring to a medium heat
7. add the onions to the pan & gently saute for a few minutes, stirring with the wooden spoon to prevent the onions browning
8. now add the green pepper, garlic, bay leaf & spices to the frying onion & cook over medium heat until soft, about 5 minutes
9. add the tomatoes, salt and lime juice & bring to the boil
10. add the deglazed juice to the pan, stir through & bring back to the boil
11. Reduce heat and simmer for about 20 minutes until some of the liquid
has been reduced & the sauce is beginning to thicken
12. Now transfer the sauce to a big heavy bottom pot, put back on the stove
top & bring back to the boil
13. add the shrimp & cook for about 5 minutes stirring the pot often with a
wooden spoon until the shrimp are almost cooked & the sauce is thick
14. gently stir in the double cream and bring the pot back to the boil then
stir on high for a few seconds till the sauce is thick
15. stir the basil and parsley through at the end, right before you serve it
16. you can either stir the Jalapeño through now as well, or serve it in a
side dish on the table if you have guests who are shy of hot food
this recipe is a q_zine original created from several Belizean recipes found at:
COCONUT STEAMED RICE
Ingredients
· 2 cups long grain rice
· 4 cups coconut milk
· 1 tsp salt
Method
1. wash rice in a sieve under running water until the water runs clear this may take about 3 full washes to remove all the milky starch from the rice
2. mix washed rice, salt & coconut milk together in a medium sized pot
3. bring the pot to the boil on a stove element stirring the pot constantly with a wooden spoon to stop the rice from sticking to the bottom of the pot
4. once the rice is boiling run the wooden spoon over the bottom of the pot to ensure no rice is stuck, then turn the heat to low & put a tight lid on the pot
5. from this point on do not remove the lid off the pot until you are ready to serve the rice
6. cook the rice on low for 10 minutes then turn off the heat & leave the pot to sit on the stove element as it cools down for a further 10 minutes
7. leave the rice in the sealed pot until ready to serve
BBQ CORN & AVOCADO SALAD
Ingredients
· 2 avocados, cut in cubes
· 2 fresh cobs of corn, husks left on
· 2 cups mixed baby lettuce leaves
· 1 small red onion, finely diced
· 1 medium sized carrot
· ½ cup frozen peas
· 1 sweet red bell pepper/ capsicum, cored, deseeded & diced
· 2 tsp fresh oregano, chopped
· ¼ tsp garlic powder
· ¼ tsp ground black pepper
· ¼ tsp salt
· 1 ½ tbs white vinegar
· 2 tsp coconut sugar
· 4 tbs coconut oil – or in a cold climate virgin olive oil – & a bit extra if needed
· ½ bunch fresh cilantro/coriander leaves – roughly chopped
Method
1. begin by cooking the corn
2. heat a chargrill/barbecue to high heat
3. whilst the BBQ is heating soak corn cobs in water for a few minutes
4. when BBQ is hot, grill the corn in the husk on the bbq for 10 minutes turning the cobs around every few minutes so they cook evenly
5. when corn is cooked set them aside to cool
6. now peel the carrot & cut it into small dice
7. bring a small pot of water to the boil, add a pinch of salt then add the diced carrot & bring back to the boil
8. when the carrot begins to turn a brighter orange (about 1 minute), add the peas to the pot & bring back to the boil
9. when the peas turn a brighter green (about ½ a minute), drain the pot through a sieve & cool the cooked carrots & peas by running cold water through the sieve. Drain & put aside
10. now make the dressing. Mix the vinegar, coconut oil, coconut sugar, garlic
powder, oregano, salt & pepper together. You can put it all in a jar & shake it
up or whisk it in a bowl
11. when the corn cobs are cool enough to handle, strip off the husk & cut
the kernels from the cobs with a sharp knife
12. then take a bowl & mix the peas, carrots, corn kernels, onion & sweet
pepper together then gently stir in the diced avocados
13. pour the dressing over the salad vegetables and toss to mix
14. place the mixed greens on a platter then spoon the dressed avocado salad
vegetables over the lettuce
15. gently mix the salad vegetables with the lettuce. If the salad seems dry add a
little more coconut/olive oil at this point & mix again
16. top off with freshly chopped cilantro
this recipe is a q_zine original created from a Belizean recipe found at:
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