Sweet Potatoes with Vinaigrette is a dish from the Caribbean. The main ingredient, Caribbean Sweet Potato can be substituted for any types of red skinned, white flesh potatoes. The Caribbean Sweet potato is also called white sweet potato, patate, batata boniato, or camote. It resembles the Japanese sweet potato but is it not. They are similar […]
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Posted From: http://www.africanbites.com/cajun-shrimp-grits/
Cajun Shrimp and Grits- Creamy Grits with Cajun Shrimp , a Southern Classic Elevated! With Bold and Spicy Seasonings . Guaranteed to Please!
The holidays are coming – days and weeks of exhaustion from cooking, cleaning and parties you need to go to and prepare for. It really never ends does it?
I know for most people December is the Joyous month of the year – AND the one that makes you Super Anxious too! There’s always something that pops up, one more thing yet to be crossed off from the ever-revolving list.
When it’s just too much to handle then it’s time to whip this Southern Comfort Meal. Cause there is NOTHING as comforting. Trust me! It will make your blues go away and you are going to feel renewed and ready to handle anything. Well, maybe for just a little while.
When I make this Cajun shrimp and Grits I have it for Breakfast and Lunch. No Dinner for me! Cause am stuffed!!!!
At 6pm am already in my pajamas, watching a Suspense Movie.
Never mind the dishes, the list, and the anxieties – they can wait tomorrow!
This creamy homemade Shrimp Cheesy Grits is at the top of my comfort food list. It’s just So Satisfying.
Adding aged white Cheddar just makes it even more comforting and amps up this classic Shrimp Grits recipe. And what’s not to love about bacon? HELLO!!! Bacon makes everything taste better, just incase you didn’t know that.
The comforting creamy grits and the Cajun shrimp come together beautiful and becomes a unique flavor experience. One that you’ve just got to experience in this lifetime.
The best part of this Bacon & Shrimp Cheesy Grits is that all the ingredients are readily available in your pantry or refrigerator. Some people like to use stoneground grits. I do too!
But to tell you the truth it’s hard to come by. So don’t go running around try to get it, Iike I did once. Your best bet would be Amazon or just sub with 5 minutes grits and it makes the cooking time even Short and Sweet.
Don’t be put off by the grits. There isn’t that much stirring required. Anyone can make this this. And this would be great for Valentine’s Day or a date Night.
Add about 2 Tablespoons of cream cheese for extra creaminess.
- 1 -1½ pound Extra Large or Jumbo shrimp, peeled and deveined
- 5 thick bacon slices, chopped
- 2 tablespoons chopped parsley
- 2 teaspoons minced garlic
- 2 green onions thinly sliced
- ½ cup red bell pepper diced
- 1 teaspoon Cajun salt.
- 1 teaspoon smoked paprika
- 1 Lemon juice
- Salt and pepper
- 1 cup Quick Grits
- 2 cups water
- 3 cups milk (sub with water)
- 1 bay leaf
- 3-4 Tablespoons unsalted butter
- 1-2 cups white sharp cheddar cheese(preferably smoked)
- Salt to taste
- Meanwhile in a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes.
- Remove bacon form skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons).
- Add about 1 Tablespoons of oil / butter to the pan. Followed by shrimp. Season with Cajun salt, and sauté shrimp for about 3-4 minutes. Set aside
- Then add garlic, paprika, bell pepper, parsley, and green onions. Add about ¼ cup broth or more -adjust to preference . Continue cooking for another 3 minutes. Add shrimp towards the last minute. Adjust seasonings with salt and pepper.
- Remove and serve over grits
- Start by adding water, milk, bay leaf and salt to a heavy sauce- pan. Bring to a boil.
- Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time. Keep stirring with a whisk to prevent any lumps.
- You may have to remove sauce- pan from heat while trying to get rid of lumps – if needed.
- Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take you about 15 minutes.
- Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.
- Assemble the dish by placing the grits at the bottom of a shallow bowl, Cajun shrimp and it’s sauce. Enjoy piping hot!
Meanwhile in a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes.
Remove bacon form skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons).
Add about 1-2 Tablespoons of oil / butter to the pan. Followed by shrimp. Season with Cajun salt, and sauté shrimp for about 1 minutes. Add
It’s best to remove shrimp before adding all the other ingredients at this point. You do not want to over-cook the shrimp.
Then add garlic, paprika, bell pepper, parsley, and green onions. Add about 1/4 cup broth or more -adjust to preference . Continue cooking for another 5 minutes. Adjust seasonings with , lemon juice ,salt and pepper.
Start by adding water, milk, bay leaf and salt to a heavy sauce- pan. Bring to a boil.
Bring to a boil.
Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time. Keep stirring with a whisk to prevent any lumps.
Bring to a boil and reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take you about 15 or more minutes.
Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.
Plate immediately. Assemble the dish by placing the grits at the bottom of a shallow bowl, Cajun shrimp and it’s sauce. Enjoy piping hot!
“Chris we want ah Jerk Turkey recipe.. tired of boring oven roasted turkey” That was the DM I received on Twitter a couple weeks back.. even before I was thinking about doing this Christmas Special. I’m not a huge fan of turkey as I find the meat boring, especially when you think about the cost of it and the time it takes to get good results. My goal with this recipe is to show you how simple it is to make a tasty jerk oven roasted turkey, using a ‘cheap’ turkey and in much less time than the traditional method used for roasting turkey.
Before I get to the recipe I’d like to mention that in the Southern Caribbean what we ‘call’ Saffron (or sorfran) is really turmeric and NOT Saffron. Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. As we continue with the 5 days of Christmas recipes, chef Marc is joining us to share his take on this tasty vegan Sorfran rice (Turmeric Rice Pilaf) A lovely one-pot dish which is packed with layers of flavor, is gluten free and something you’ll be proud to have on your holiday dinner table.
My Moroccan inspired Slow cooked turkey breast recipe is the new favorite way to enjoy turkey breast. This inspired recipe is perfect for any occasion! The turkey breast is tender, moist and delicious. A store-bought Moroccan seasoning may do wonders for many types of meat and poultry. Used as a brine, it delivered and incredible and delightful taste […]
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Like this Recipe?:Churros, those delicious crispy and chewy, warm, cinnamon-sugar bread sticks often sold street-side..
Posted From: http://www.africanbites.com/french-yogurt-cake/
French Yogurt Cake-a light, moist and endlessly adaptable French cake. So Easy So Tasty.
Do you remember the first cake that you baked? I do. Mine is Gateau au yaourt, a light, moist and endlessly adaptable French cake. My French neighbor, Mrs. Midi, taught me how to make this cake.
I remember the first time she baked this cake; I would call it pure torture. We, (her daughter, and some friends) did the baking the night before and she made us wait a day in order to gulp down the cake. She said,” it tasted better” the following day…. the flavors had to mellow.
I would have love for the flavors to mellow in my tummy instead of the counter, seriously. I was 12 back then, and still have all these memories about this cake.
C if there is such a thing. You can switch up the oil, from canola, to olive oil, to corn oil (yes, I have used this before,).
The best part……
No food mixer or measuring cups. The yogurt containers will do a fine job.
I enlivened this cake with a combination of tangerine zest and fresh juice .Use any citrus fruit you have.
Now, I have to teach all my nieces how to make this cake. Oh, and my son and nephews too! So their first cake will be just mine.
Happy Baking! It’s all about the memories we create!!
- I usually get 4.3 ounce (122.5 gram) cup yogurt . However, you can use a 6 ounce yogurt
- 3 yogurt cup or 1½ cups all-purpose flour
- 2 yogurt cup or 1 cup sugar
- 2 teaspoons baking powder
- 1 cup whole-milk yogurt- 4 ounce ( I used vanilla)
- 3 extra-large eggs or 4 Large eggs
- 2 teaspoons grated tangerine zest (2-3
- ½ teaspoon pure vanilla extract
- 1 teaspoon nutmeg
- ¾ yogurt cup oil or ⅓ cup oil
- ¾ yogurt cup powdered sugar
- 2-3 Tablespoon freshly squeezed tangerine juice
- Heat the oven to 350°F. Grease a 9-inch spring form pan or a loaf pan lightly with baking spray or oil
- In large bowl, stir together the flour, sugar, baking powder, tangerine zest and nutmeg. Set aside
- In another medium bowl, whisk the eggs, vanilla and yogurt.
- Gradually incorporate the wet ingredients with the dry ingredients
- Then, fold in the oil until it is fully mixed- it will take a minute or so
- Bake the cake in the oven until a round wooden toothpick inserted in the center comes out free of cake.
- For the tangerine syrup, in a small sauce pan add the tangerine juice and sugar. Whisk over medium heat until the sugar dissolves and becomes clear
- For the glaze, in a medium bowl, whisk together the powdered sugar and tangerine juice. Adjust for thickness consistency by: adding more juice, if it is too thick , and adding more sugar if it is to running
- Poke little holes into the cake with a toothpick. Spoon the tangerine syrup over the cake and let it soak in. Let the cake cool to room temperature and then add the glaze. Pour over the top of the cake
Here’s one of those classic Caribbean curry dishes done a little different, to free up your time in the kitchen. Curry Duck is a hit on the islands, especially in Trinidad and Tobago where a large part of the population is of East Indian heritage (same can be said for Guyana as well) The duck of choice when making this type of curry is the Muscovy (Cairina moschata is a large duck native to Mexico, Central, and South America), which is traditionally raised by many village folks and farms for resale.
Like this Recipe?:Take dulce de leche, a beloved Cuban syrup with a buttery-caramel flavor, combine it..
About Kingsley: It is often an unsurpassable challenge for many. Kingsley Grant, lifestyle coach, speaker, radio personality and published author has found a way to survive his life’s obstacle. If you believe in a higher being and have heard the saying, God will not give you more than you can handle, then you will understand. […]
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