Haitian Creole Shrimp Food

CREOLE-SPICED SHRIMP

Steps:

• Using small kitchen scissors, cut shrimp shells along the curved backs. Remove vein, keeping shell intact. (Skip this step if using peeled deveined shrimp.) Toss shrimp and next 9 ingredients in a large bowl.
• Place four 16x12" sheets of heavy-duty foil on a work surface. Divide shrimp mixture among sheets. Fold all foil edges toward the center to accommodate the liquid; do not crimp. Add 2 tablespoons butter and 1/4 cup water to each. Crimp tightly to seal. Preheat oven to 325°F. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or preheat a gas grill to medium-high. Bake or grill until shrimp are just opaque in center (carefully open 1 packet to check; steam will escape), about 30 minutes. Carefully cut open packets.

HAITIAN CREOLE SHRIMP

Steps:

• Saute bell pepper, Scotch Bonnet pepper, onion, celery, and garlic in butter, for 3-5 minutes.
• Add tomatoes, tomato sauce, water, prepared mustard, sugar, Tabasco(if using), seasonings and bay leaf.
• Simmer 20-25 minutes, stirring often.
• Add shrimp and simmer 10 minutes longer.
• Remove bay leaf.
• Serve over rice and enjoy!

HATTIE'S CREOLE JAMBALAYA

Steps:

• Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
• Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
• Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
• Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

HAITIAN SHRIMP

Steps:

• In a large skillet, heat the butter and the olive oil over low heat. Add the garlic, celery, carrot, onion, tomatoes, cayenne, half of the parsley, sugar, salt, and black pepper. Cover the pan and raise the heat to medium low. Simmer the mixture for about 5 minutes, until the vegetables are tender. Add the shrimp, cover the pan and cook for 3 minutes. Add the wine and the remaining parsley and stir until the liquid comes to a bare simmer. Remove from the heat and serve, accompanied by white or yellow rice.

HAITIAN LEGUMES

Steps:

• Wash beef with lime juice, & salt; allow to marinate for 10 minutes.
• Rinse with cold water.
• Make a paste from green pepper, green onions, parsley, garlic and vinegar; rub it on meat and let marinate for about 30 minutes.
• Brown beef in small amount of oil.
• Add tomato paste, seasonings and water to cover the beef.
• Add chopped green bell pepper and place on top of the beef while it is cooking.
• Let the beef cook until tender, continually adding tomato paste mixture as needed, so beef does not burn or dry out.
• After meat is tender, bring a large pot with a medium amount of water to a boil and start placing in the vegetables.
• First, add the cabbage and eggplant, next add the lima beans and green beans. Add the carrots, and chayottes - allow to steam until somewhat tender, then add spinach and watercress.
• Pour some oil over the vegetables, add the butter and 1 Maggi cube - continue to let steam till tender.
• Once tender, add the vegetables to beef mixture and stir everything together.
• Let cook for another 10-20 minutes.
• Taste, adjust seasonings.
• If necessary, add another Maggi cube.
• Taste again, and adjust all the seasonings.
• This also goes very well with white rice and black beans or kidney beans, that have been cooked down and blended in a blender to make sauce pois(bean sauce).
• Enjoy!