Guest Chef Linda Shiue
Recipes

 TRINIDADIAN CURRY SHRIMP

Serves: 6 to 8

Nutrition per serving (based on 6 servings) – calories: 192, fat: 9g, carbohydrates:5g, protein: 25g, fiber: 1g, sugar: 2g, sodium: 296mg

Recipes are excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc.

Do not reproduce without written permission.

Ingredients:

MARINADE:

  • 1-1/2 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 Scotch bonnet or habanero pepper, seeded and minced, or 1/2 teaspoon Scotch Bonnet pepper sauce or habanero chili sauce

  • 2 tablespoons green seasoning (purchase in a Caribbean grocery, or prepare with recipe below)

FOR THE DISH:

  • 2 pounds shrimp, peeled and deveined

  • 2 tablespoons Trinidad curry powder (may substitute other curry powder)

  • 1 tablespoon ground cumin

  • 1 tablespoon ground turmeric

  • 11/2 teaspoons garam masala

  • 11/2 cups water

  • 3 tablespoons canola or other neutral oil

  • 1/2 teaspoon cumin seeds

  • 4 garlic cloves, minced

  • 1/2 onion, thinly sliced

  • 2 Roma tomatoes, diced

  • 1 tablespoon tamarind sauce (may substitute 1 tsp of Worcestershire sauce or 1 tablespoon of a blend of dates, raisins or prunes with lime juice, in the consistency of ketchup)

  • 2 tablespoons minced fresh culantro or cilantro

  • Salt and freshly ground black pepper

  • For serving: rice, naan or roti


Method:

1. Prepare marinade: Stir together marinade ingredients in a medium-size bowl, then add shrimp. Stir well, then marinate for 30 minutes in refrigerator. 

2. In a small bowl, combine curry powder, cumin, turmeric, and garam masala with 3/4 cup of water to make a slurry.

3. Heat a Dutch oven or sauté pan over medium heat, add oil, and heat until shimmering.

Add cumin seeds and cook for 10 seconds, or until fragrant, then add garlic and onion to hot oil and sauté for another 2 minutes.

4. Add spice slurry to onion mixture and cook for another 2 minutes, or until slightly reduced.

Increase heat to high, then add marinated shrimp, stir to evenly coat with curry mixture, and cook for 2 minutes, uncovered. Add tomatoes, tamarind sauce, and culantro and fry for another 30 seconds, then add remaining 3/4 cup water.

Mix well and cook for about 5 minutes, or until water has reduced by half and sauce is slightly thickened. Adjust salt to taste. 



Green Seasoning:

Makes: 1 cup

Ingredients

  • 1/2 cup chopped fresh chives

  • 1 cup fresh thyme leaves

  • 1/2 cup fresh parsley, chopped

  • 1/2 cup culantro (shado beni), chopped

  • 1/2 cup diced onion

  • 4 garlic cloves, chopped

  • 1 teaspoon salt

  • 2 to 4 tablespoons water, for blending

  • Freshly ground black pepper

  • 1 tablespoon white vinegar

Method:

Puree all ingredients together in a blender or food processor until you have a slightly chunky paste.

A batch of green seasoning can be refrigerated for up to five days, but for longer use, try freezing it in ice cube trays, and storing those small amounts for ready use in freezer bags.

 

CARONI MANGO CHOW

Serves 2 as a snack

Nutrition per serving – calories: 75, fat: 1g, carbohydrates: 20 g, protein: 1g, fiber: 2g, sugar: 16g, sodium: 3mg

Recipes are excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc.

Do not reproduce without written permission.

Ingredients:

  • 1 barely ripe mango (slightly yielding, not rock hard) or other tart fruits ( unripe plums, Granny Smith apples, pineapple)

  • 1 to 2 garlic cloves, minced

  • 1 to 2 tablespoons minced fresh culantro, or cilantro

  • Trinidadian or habanero pepper sauce

  • Juice of 1 lime

  • Salt and freshly ground black pepper to taste

Method:

1. Peel mango, then slice into strips or slices and place in a bowl. Include pit—it’s the lucky one who gets to suck on that.

2. Add garlic, culantro, and pepper sauce to taste, and squeeze lime juice over mixture. Add salt and black pepper to taste, if desired. Stir to combine.