Jamaican Cabbage And Shrimp Food

JAMAICAN CABBAGE AND SHRIMP

Steps:

• Slice or chop cabbage then set aside.
• Heat up a large skillet with about 1 -2 Tablespoons oil .Add shrimp then Lightly season shrimp with salt, and your favorite seasonings. Some of the options I use are jerk seasoning here, creole seasoning or any herbs or seasonings on hand.
• Sauté for about 3 -5 minutes shrimp set aside.
• In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Set bacon aside if desired and add towards the end
• There will be some bacon drippings left in the pan (not more than 1-2 tablespoons)
• Add about 2 tablespoons or more oil to the pan.
• Followed by thyme, onions, green onions, garlic, scotch bonnet pepper, paprika, red bell pepper, and allspice.
• Saute for about 2 minutes, stirring occasionally to prevent any burns.
• Then add cabbage, chicken bouillon(Optional) and white pepper, continue stirring to incorporate all the ingredients. Let it cook for about 5 minutes or more depending on preference or how you like your cabbage cooked..
• Adjust for seasoning with salt and pepper. Serve Cabbage top with sauté shrimp or on the side.

JAMAICAN SHRIMP AND CABBAGE

Steps:

• Place the shrimp in a medium sized bowl and apply the 2tbsp of seafood seasoning, coating the shrimp evenly.
• On medium heat, melt the dairy free butter in a skillet, add the raw shrimp along with the chopped scotch bonnet (if using) and cook until the shrimp turn pink. As soon as the shrimp change colour remove them from the pan immediately (DO NOT OVER COOK) and set aside
• Return the skillet to the stove and saute the onion, scallion and garlic until soft and translucent.
• Add the cabbage, bell peppers, cho cho, carrots and seafood seasoning and combine all the vegetables.
• Pour your warm water into the skillet, cover with a lid and steam for 15 minutes. Check throughout the given time to see if any more water is needed, if so add a splash.
• After 15 minutes place the shrimp on top of the cabbage (do not stir) cover with the lid and allow the shrimp to heat through so the entire dish is heated for a few minutes
• Garnish with thyme and serve accordingly

SHRIMP AND CABBAGE STIR-FRY

Steps:

• Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
• Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
• Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.

JAMAICAN CABBAGE AND SALTFISH

Steps:

• In a small saucepan, bring water to a boil. Add cod; simmer 2 minutes. Remove pan from heat and let stand until room temperature, about 30 minutes. Remove cod from water; discard water. Discard any skin and bones from cod; shred with a fork. Set aside. , Meanwhile, in a large bowl filled with cold water and 1 teaspoon salt and stir to dissolve. Add cabbage and rinse; drain. , In a large saucepan, heat oil. Add onions, peppers and tomatoes; cook until onions are tender, 4-5 minutes. Add cabbage and remaining 1 teaspoon salt. Cook, covered, until cabbage is tender and translucent, 5-6 minutes. Stir in fish; cook until heated through. Serve over rice, if desired.

JAMAICAN STEAMED CABBAGE AND CARROT

Steps:

• saute onion and peppers in oil.
• add garlic
• add carrot and cabbage
• add spices.
• add water.
• cover steam until crunchy.

THAI SHRIMP AND CABBAGE STIR-FRY (LOW CARB)

Steps:

• Heat 3 tsp of oil in a skillet or a stir fry pan.
• Add cabbage and stir fry cabbage for about 2 minutes or until tender.
• Remove cabbage and keep warmed; sprinkle with salt and pepper, to taste.
• In the same pan, add 3 tsp of oil and stir fry onions and garlic until tender.
• Add the shrimp, water and soy sauce; cook until shrimp turns pink.
• Sprinkle with cilantro and red pepper flakes, stir.
• Serve shrimp mixture over cabbage.

THAI SHRIMP AND CABBAGE

Steps:

• In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.

JAMAICAN CABBAGE

Steps:

• Peel tough outer leaves from cabbage, core the head, and shred cabbage.
• Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
• Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.