Jamaican Shrimp And Cabbage Food

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

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.

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.