The MS
Inspiration St. Thomas & St. John One of the adventures you encounter while traveling in the Caribbean is experiencing the wonderful cuisine and use of spices. Here are some favorites. Some may or may not sound appealing.
Shrimp Soufflé
8 oz. peeled shrimp
2 1/2 oz. butter
1 small onion finely chopped
6 tbsp. plain flour
1/2 pint milk
juice from 1 lemon
1 tsp. grated nutmeg
salt & pepper
6 eggs separated
Directions: Wash shrimp and chop finely. Melt butter in a heavy pan. Add the onion and cook for 4 to 5 minutes. Add the flour and mix in well. Gently add the milk a little at a time, stirring until the mixture thickens. Add the lemon juice, nutmeg, and seasoning. Remove from the heat and stir in the lightly beaten egg yolks. Beat the egg whites until stiff. Stir half the quantity into the shrimp mixture, then fold in the other half gently. Pour into a slightly greased soufflé dish and bake at 375 degrees F for 35 to 40 minutes until golden and light. Serves 4
2 lb shin of beef
3 oz. plain flour
2 tsp curry powder (can be modified depending on your taste and type of curry you use)
2 tsp. salt
2 tsp. ginger
2 tsp. chili powder
2 bay leaves, crumbled
1 clove garlic, chopped
2 medium onions, chopped
2 tbsp. tomato puree
Instructions: Cube meat and trim away any fat. Put the dry ingredients in a bowl and roll the meat in them. heat oil and fry meat for 10 minutes to seal. Add the garlic, onions, and tomato puree to the pan and cook on a low heat for about 1 1/2 hours until tender, stirring frequently. Serve on a bed of rice. Serves 4.
Ackee Soufflé
1 1/2 oz butter
4 tbsp plain flour
1/4 pint milk
1 tsp salt
1 tsp white pepper
1 tsp Worcestershire sauce
4 eggs, separated
15 oz ackee, mashed to puree
Instructions: Melt the butter in a pan. Stir in the flour gradually and cook for 1 minute. Do not allow flour to brown! Heat the milk and add all at once to the flour mixture. Stir over medium heat until tick and smooth. Add the salt and pepper and the Worcestershire sauce. Stir in well. Remove from the heat and cool. Separate the eggs and stir the yolks into the mixture gently. Stir in the ackee puree. Bet the whites until they are stiff and peak. Take a small amount of the beaten egg whites and mix in. Fold in the remaining. Pour the mixture into a deep soufflé dish and bake for approximately 30 minutes at 375 F . Serve immediately.
(Serves 4-6)
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The MS
Inspiration St. Thomas & St. John
Coming Soon The Dominican Republic
