The Sugar Mill Caribbean Cookbook by Jinx Morgan

Author:Jinx Morgan [Jinx]
Language: eng
Format: epub
Publisher: Harvard Common Press

Return the shrimp mixture to the pan, and cook an additional 5 minutes.

Combine the arrowroot with 2 tablespoons water. Stir this into the simmering mixture, and cook just until the mixture is thickened. Season with salt and pepper, and serve the mixture hot with white rice.

Makes 6 servings

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Shrimp Secrets

When you buy shrimp, look for those with shells closely fitted to their bodies. Shrinkage is usually a sign that the shrimp are not fresh. Raw shrimp are usually grayish green (from some waters they may have a slightly pink tint).

For a much deeper flavor when you boil shrimp, first wash the shells you've removed, place them in water, and bring the water to a boil. Let the shells boil for a few minutes, then strain the liquid and use it to cook the shrimp.

If you're going to serve shrimp cold, remove them from the water when they're cooked and let them cool gradually at room temperature. Don't refrigerate them until they are cool, or they'll become tough.

Unpeeled shrimp simmered in beer have an interesting flavor a little like lobster.

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