River Cuisines peppered Prawns

River Cuisines

Peppered Prawns

Serves 4

Preparation time: 30 mins Cooking time: 30 mins

n 2 Scotch bonnet chilli peppers n 1 pound large shell-on prawns, preferably head-on, rinsed n Half of 1 medium yellow onion, finely diced n 4 sprigs fresh thyme n 3 medium garlic cloves, minced n 1 tablespoon of vegetable oil n 1 1/2 teaspoons salt n 1/2 teaspoon garlic powder n 1/2 teaspoon onion powder n 1/2 cups water

DIRECTIONS 1. Wearing latex gloves, prepare Scotch bonnet peppers. For very spicy heat, stem and chop or slice peppers, keeping seeds and white pith; for medium heat, stem and seed peppers, then chop or slice; for mild heat, leave peppers whole, including stems. 2. In a medium bowl, add shrimp with Scotchbonnets, onion, thyme, garlic, salt, garlic powder, and onion powder. Stir to combine well. Cover with plastic and refrigerate at least 30 minutes and up to overnight.

3. Using a gloved hand, scrape aromatic vegetables and herbs off shrimp and set shrimp aside in a clean bowl. Add water to vegetable marinade, then pour mixture into a stainless-steel skillet large enough to hold shrimp in a single layer.

4. Bring to a simmer over medium heat then cover and cook at a simmer for 15 minutes.

5. Add shrimp to the skillet in a single layer. Cover and cook for 2 minutes.

6. Turn off heat, uncover, and stir until shrimp are just cooked through and no longer translucent, about 2 minutes longer. Season with additional salt, if desired.

7. Transfer shrimp to a serving plate and let cool slightly. Serve shrimp warm or at room temperature. Enjoy!

Tasty ackee & saltfish

A special personal ackee & saltfish recipe

From the editor of theorator.press magazine

The national fruit of Jamaica is ackee. Whilst it is a fruit, grown on a tree, it is served as a savoury, traditionally with saltfish. Just like it's good people it needs to be treated tenderly, lovingly & carefully, otherwise it can be perilous. Handled well, it is simply delicious and largely irresistible; a Caribbean all day dish perfect for breakfast, lunch, brunch or dinner. Ackee & Saltfish is a wonderfully versatile delight and fabulous as an everyday staple or special treat on any celebration table.

PREPARING THE SALT FISH

1. Soak 2-3 packets of saltfish overnight to remove the excess salt. Discard the water and replace with fresh water and bring the fish to the boil. One to three times should be sufficient (taste to test after each boil - and stop according to your taste buds and how salty or non-salty you like it). 2. Allow to cool. When cool, with your hands gently remove any skin and bones from the fish. Boneless skinless versions of salt fish are now available. 3. Place in a bowl. Drizzle with olive oil. Season to taste. Gently mix it together. Set aside.

Preparing the onion, tomatoes, scotch bonnet & peppers

1. Separately slice & blanche 3 tomatoes, 2 onions, 1 scotch bonnet & 1 green pepper, in hot water. 2. Drain. Then sweat down in some olive oil until soft and tender. 3. Season to taste. 4. Gently mix it together. Set aside. PREPARING THE ACKEE

1. Open a tin of ackee (such as Dee's ackee for instance) 2. Drain well. Pour boiling water over the drained ackee. (Twice.) *This process is essential otherwise this fruit can be deadly! 3. Once drained and rinsed off with hot boiling water, shake thoroughly & pat off any excess water with kitchen towel. 4. Bring the saltfish, vegetables and ackee together 5. Retrieve the saltfish 6. Place the vegetables on top of the saltfish 7. Place the ackee on top of the vegetables 8. Gently mix together. 9. Place on a low heat in a frying pan with 1-2 tablespoons of olive oil. 10. Cook gently till soft and tender on a low heat check every 20 mins.

Delicious with butter beans and spinach or calaloo.