Shrimp in the Desert
YES, IT’S A THING
When it comes to seafood in the U.S., shrimp is at the top of the list. Americans consume an average of about four pounds per person annually, making it more popular tha...
Chef Leoni of The Breadfruit & Rum Bar has created a dish with plenty of Jamaican spice and responsibly raised shrimp. If you want a little less heat, remove the seeds from the habanero. She serves it with a shot of lime zest and a crown of fried bok choy.
Ingredients
SERVINGS: 4 Serving(s)
- 6 cloves garlic, finely minced
- ⅓ cup minced onion
- 1 tablespoon fresh thyme
- 1 habanero, including seeds, minced
- 1 tablespoon cayenne
- ½ teaspoon dried oregano
- 1¼ teaspoons ground celery seed
- 1¼ teaspoons ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground mustard seed
- 1 tablespoon ground allspice
- 2 tablespoons salt
- 1½ tablespoons finely ground black pepper
- 2 tablespoons cayenne oil
- 1 pound large shrimp, peeled and deveined, tails on
- ¾ cup white vinegar
- 1½ cups lime juice
- 1½ tablespoons water
- Zest of 2 limes for garnish
- Bok choy or other greens, cut into a chiffonade and fried for garnish
Preparation
In a small bowl, combine the garlic, onion, thyme and habanero. In another small bowl, make the seasoning mix by combining the cayenne, oregano, celery seed, coriander, cumin, mustard seed, allspice, salt and pepper. Mix well.
In a large skillet, heat the cayenne oil. When it starts to shimmer, add the garlic and onion mixture. Sauté until fragrant. Add the seasoning mix and stir for 1 minute. Add the shrimp to the pan and cook until they start to lose their translucence. Add the vinegar, lime juice and water and cook until pink.
Garnish with lime zest and fried bok choy and serve immediately.
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