Jamaican Jerk Prawn Stew
Jamaican Jerk Prawn Stew
Servings 2 People
Ingredients
- 2 lbs prawns peeled
- 3 c Chicken Broth
- 1/2 c Scallion chopped
- 3 Tbsp Fresh Ginger grated
- 1/2 tsp Ground Allspice
- 1/2 c Red Bell Pepper finely diced
- 1/2 c Carrot finely diced
- 1 habanero pepper
- 2 Tbsp Worcestershire sauce
- 1/2 tsp Black Pepper
- 2/3 c rice
Instructions
- Put all ingredients except the prawns in a large pot and simmer for 20 minutes.
- Add the prawns and simmer for 5 minutes.
- Remove the habanero pepper before serving.
Notes
A light coleslaw is a nice side dish.
Audrey’s Winter Dream Salad III
Audrey's Winter Dream Salad III
Ingredients
- 4 c Lettuce shredded
- 1 c Jicama diced
- 1 c Cherry Tomatoes halved
- 2/3 c Pepper Jack Cheese grated
- 1/3 c Lime Juice
- 1/2 c Vegetable oil
- 1/2 c Scallion sliced
- 1 tsp Chili Powder
- Salt and Pepper
Instructions
- Mix the lime juice, vegetable oil, scallion, salt and pepper.
- In the serving bowl, mix the vegetables and cheese.
- Add the dressing & toss together.
Asian-style Sautéed Napa Cabbage
Asian-style Sautéed Napa Cabbage
Servings 2 People
Ingredients
- 4 c shredded Napa Cabbage
- 1 Tbsp Garlic chopped
- 1 Tbsp Ginger grated
- 2 Tbsp Soy Sauce
- 1 Tbsp Corn or Peanut Oil
- 1 Tsp Sesame Oil
- 1/4 c Roasted Red Bell Peppers diced
- 1/4 c Scallion diced
Instructions
- In a large sauté pan or wok heat the corn oil, add garlic, ginger and scallion.
- Lightly sauté; and add cabbage and bell pepper.
- When the cabbage is soft, add soy sauce and sesame oil and heat through.
- Garnish with chopped peanuts and serve.
Salmon and Cream Cheese Quesadilla
Salmon and Cream Cheese Quesadilla
Servings 2 People
Ingredients
- 1 pkg Coleson's Catch Salmon thawed, Fillets or Steaks
- 6-8 inch Flour tortillas
- 8 oz cream cheese room temp.
- 2 Tbsp Scallion diced
- 2 Tbsp Roasted Jalapenos diced
- 1 tsp Lime Juice
- Salt & Pepper
- Butter
Instructions
- In a medium sauce pan, put 1/2 inch of water with 1/4 tsp salt and a tsp of lime juice; bring to a simmer.
- Add in the salmon and cover; simmer for 3 minutes and remove from the heat.
- Leave covered and let it stand for 5 minutes.
- Remove salmon from the liquid and let cool.
- Remove any skin and bones (depending on if you use fillet or steaks) and flake.
- In a bowl, mix the cream cheese and lime juice using the back of a spoon until smooth and spreadable.
- Stir in the scallion and diced roasted jalapenos.
- Adjust seasoning with salt and pepper.
Notes
To assemble: Place three tortillas on the counter and spread one third of cream cheese mixture on each one and sprinkle one third of the salmon on top of it and place the other tortillas on top. In a saute pan, melt a tsp of butter and cook the quesadilla until golden brown on each side and the filling is warm. Press down on the quesadilla with a spatula while it is cooking so that it sticks together. Cut like a pie into six triangles and serve with lemon and salsa.