Several people on Facebook and Twitter have been asking about the recipes for the food I served at my dinner party last weekend.
Your wish is my command.
I had a kind of Caribbean theme with the menu and everyone kept saying how good the food was so I’m happy to share the recipes.
I got these from several places but tweaked them a bit to use ingredients I had on hand or to make them a little healthier.
For instance, I left the sugar out of the plantains.
They’re sweet enough with the whipped cream on them to be a side dish, but I suppose if you were serving them as a dessert a little sugar wouldn’t hurt.
And I used brown rice instead of white for the coconut rice.
Coconut Shrimp with Rice
- 1 1/2 cups brown basmati rice
- Few tablespoons ghee (you could also use butter)
- 1 clove garlic, chopped
- 1/4 tsp. red pepper
- 1 pound shrimp, peeled and deveined
- 2 cups chicken broth
- 1 1/2 cups coconut milk
- 1/4 cup lime juice, fresh squeezed
- 1/2 tsp sea salt
- 1/4 cup chopped fresh cilantro
- 1/2 cup unsweetened coconut flakes
Melt ghee or butter in large saucepan and pour in rice. Stir and “toast” rice for several minutes until it is nutty and fragrant. Add chicken broth and coconut milk. Bring to a boil, then reduce to the lowest setting for 45 minutes or until rice is cooked.
Just a few minutes before rice is done, start preparing the shrimp.
Place the coconut flakes on a baking sheet and toast in the oven for a few minutes at 350 degrees. You may have to stir and turn it a bit. It should be golden brown and nicely toasted.
Put more ghee into a pan and melt. Add garlic, red pepper and shrimp and cook until shrimp is opaque (just a couple of minutes).
When the rice is cooked, stir in the cilantro and top with shrimp. Serve with toasted coconut sprinkled on the top.
Thai Cucumber Salad
- 1 cup rice vinegar
- 1 tsp lime zest
- 1/4 tsp hot pepper sauce (you can also use bottled Thai hot and spicy sauce and omit the sugar)
- 2 Tbsp sucanat or rapadura
- 1/2 cup red onion diced
- 2 large cucumbers, sliced
- 1/4 cup chopped fresh cilantro
- 1 Tbsp raw peanuts
Combine the rice vinegar, lime zest, hot sauce, sugar, red onion, cucumber slices and cilantro leaves in a glass or stainless steel bowl.
Marinate at least 2 hours. Just before serving, top with the peanuts. (This recipe serves 4 so I doubled it.)
Fried Plantains with Real Whipped Cream
- Peanut or coconut oil, for shallow frying (I prefer coconut oil for the flavor it gives the plantains)
- 2 firm-ripe plantains
- Sea salt
- 1 1/2 teaspoons ground cinnamon
- Fresh whipped cream
Heat about 1-inch of oil in heavy bottomed saucepan over medium heat until hot. (I used a cast iron pan for this and it worked great.)
Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces. Fry the plantains in oil, turning occasionally, until golden brown. Remove with a slotted spoon or spatula and drain. (I used a paper grocery bag to absorb the grease but you could also line a plate with paper towels.)
Sprinkle the plantains with a little salt and the cinnamon. Serve with the whipped cream. This recipe also serves four so I doubled it.
For the Whipped Cream:
- 1 small container of organic heavy cream, chilled
Whip the cream with a mixer until soft peaks form. You can add a little sugar if you like (or a little rum!) and whip again. Serve with the plantains.