Category: Seafood Recipes

BAHAMIAN SHRIMP STIR FRY

When you think Bahamas what do you think of first? If you said Seafood give yourself an extra shrimp.

Ingredients:

1 lb 16/20 Shrimp

3 oz Sesame seed oil

4 oz Button mushrooms

2 oz Onions

4 oz Broccoli

1 oz Soy sauce

2 oz Corn Starch

Preparation:

Put wok fire. Heat until it reaches smoking point. Add oil and shrimps. Toss until cooked then add mushrooms and onions. Cook until onions become translucent, add broccoli and sauces. Bring to a boil. Thicken with cornstarch.

Bahamas RecipesPosted on February 20, 2017February 20, 2017Categories Dinner Recipes, Lunch Recipes, Seafood RecipesTags BAHAMIAN SHRIMP STIR FRY

BAHAMIAN SEAFOD FIESTA

In the Islands of the Bahamas we can make a meal a party. You will enjoy this dish so invite some friends and family over and have a party!

Ingredients:

1 lb Grouper Fillet, 6-8 pcs strips

1 lb Snapper fillet, 6-8 pcs strips

1 lb Shrimp, diced

8 oz Lobster meat, 12 diced pcs.

2 med Carrots, julienne (1” length/ ¼ “ strips)

1 med Green pepper, julienne

2 cups Purple cabbage, julienne

2 cups White cabbage, julienne

1 large Onion, julienne

1 cup Mango segments

4 pcs Lemon segments

½ cup Orange segments

1 Lrg Plantain, sliced

1 ½ cup Water

½ Goat Pepper (Scotch bonnet)

Salt & Pepper

Mango Sauce

Preparation:

Sauté mango segments in oil and pour mango puree into saucepan with water. Season to taste with goat pepper, salt and pepper.

Seafood Fiesta

Preparation:

Sauté lobster, shrimp, snapper and grouper with crushed garlic. Cook 5 minutes then add vegetables except plantain and stir fry until cooked. In frying pan and ½ cp of oil fry plantain slices until crispy. Serve Seafood with plantain in mango sauce.

Bahamas RecipesPosted on February 20, 2017February 20, 2017Categories Dinner Recipes, Lunch Recipes, Seafood RecipesTags BAHAMIAN SEAFOD FIESTA

BAHAMAS TREASURE CAY CRAWFISH CASSEROLE

Truly a mealtime treasure this dish includes the most treasured seafood from Bahamian waters.

Ingredients:

½ cup Butter

3 tbsp Onions, minced

½ cp Flour

1 quart Cream

½ cup White wine or Sherry

4 cups Crawfish, cooked and diced

2 tbsp Lemon juice

3 cans Artichokes hearts, cut up

2 cup Shell pasta, cooked and drained

2 cups Gruyere or Swiss cheese, grated Salt and Pepper, to taste

Paprika (optional)

Preparation:

Sauté onions in butter until golden brown. Add flour and cook until flour is pale yellow. In a separate saucepan heat cream to boil and add to onion mixture, stirring well. Return to heat stirring until mixture boils. Reduce heat, add wine, salt and pepper. Add remaining ingredient except cheese. Pour into a 6 quart casserole, sprinkle cheese over top, sprinkle paprika if desired. Bake at 350º for 25 – 30 minutes.

Bahamas RecipesPosted on February 20, 2017February 20, 2017Categories Dinner Recipes, Lunch Recipes, Seafood RecipesTags BAHAMAS TREASURE CAY CRAWFISH CASSEROLE

CURRIED SEAFOOD

Ingredients:

2 – 3 lbs. Uncooked Seafood (Crabmeat, lobster, shrimp or firm fish fillet) 2

¼ cups Soft white bread crumbs

2 tbsp . Curry Powder

Salt and pepper

1 Hot pepper

1 cup Onion (coarsely chopped)

1 tsp Fresh ginger root (finely diced)

1 clove Garlic (finely diced)

½ cup Tomatoes (coarsely chopped)

¼ cup Cooking oil

1 cup Water

2 tbsp. Butter

1 medium Carrot (diced)

Preparation:

Heat oil in large skillet. Sauté tomatoes, onions, garlic, carrots and curry powder stirring repeatedly to avoid burning. Add seafood and allow to brown lightly. When using fish Fillet (sprinkle with salt, pepper and lemon juice and allow to marinade for a few minutes before cooking) gently turn to avoid breaking the portions. Add water slowly and bring to a boil. Cover and reduce heat. Add butter just prior to completion.

Serves 4 – 6.

Serving Suggestions:

This dish is wonderful over a plate of fluffy white rice, peas ‘n rice with plantain, coleslaw or avocado green salad or pasta and garlic bread.

Bahamas RecipesPosted on February 20, 2017February 20, 2017Categories Dinner Recipes, Lunch Recipes, Seafood RecipesTags STEWED VEGETABLES

BAHAMIAN CURRIED CRABS

Ingredients:

5 Tbsp. Butter

4 Onions, chopped

3 Cloves Garlic, minced

1 Hot chili pepper, finely chopped

1 Tbsp. Curry powder

1 lb. Crabmeat

2 Tbsp. Cilantro, chopped

2 Tbsp. Parsley, chopped

1/2 cup Clam broth

2 cups Breadcrumbs

Salt & Pepper to taste

Preparation:

Sauté onions, garlic and chili pepper in butter for approx. 4 minutes. Slowly stir in curry powder. Add crab, cilantro & parsley. Add salt and pepper. Slowly stir in clam broth. Mix in 1 cup breadcrumbs. Put mixture into individual casserole dishes and sprinkle remaining 1 cup breadcrumbs over tops. Bake at 400 degrees F. until golden brown. Yield: 4 servings.

Bahamas RecipesPosted on February 15, 2017February 15, 2017Categories Seafood RecipesTags BAHAMIAN CURRIED CRABS

BAHAMAS CREAMED CONCH

This is a wonderful cold seafood salad that can be served as an appetizer or a salad.

Ingredients:

Conchs

3 Hard boiled eggs, diced

2 med. Onions, finely diced

1 tsp. Prepared mustard

Sweet pepper, finely chopped

1 Tbsp. Lemon juice

½ cup Mayonnaise

salt to taste

Pepper to taste

Preparation:

Beat conch, wash properly & boil without salt for 5-8 minutes. Remove conch from water & dice. Add onions, eggs, sweet pepper & lemon juice. Mix in mayonnaise & mustard. Season with salt & pepper to taste.

Bahamas RecipesPosted on February 15, 2017February 15, 2017Categories Seafood RecipesTags BAHAMAS CREAMED CONCH

BAHAMIAN CRACKED CONCH

Many Bahamians will stand on a line for 45minutes to an hour in the freezing cold just to have an encounter with the seafood royal.

Ingredients:

6 conchs

2 eggs

cup evaporated milk
teaspoon salt
cup flour

1 lemon

Preparation:

Clean conch by squeezing some lime/lemon juice then wash with water. Using a meat tenderizer/mallet pound conch until thin and tender – avoid breaking apart. Whip eggs, milk and salt. Dip conch in egg mixture; then roll in flour. In a pot, deep fat fryer or frying pan cook conch until golden brown. Tah! Dah! In minutes you are sinking your teeth into this succulent Bahamian seafood king.

Serving Suggestions:

For a casual meal on a Friday or Saturday night add some French Fries and coleslaw or dinner rolls. For a full dinner heap some peas n’ rice, coleslaw, plantain or green salad. Include a wedge of lemon, tartar sauce, hot sauce and ketchup and just love it!

Bahamas RecipesPosted on February 13, 2017February 13, 2017Categories Dinner Recipes, Seafood RecipesTags BAHAMIAN CRACKED CONCH

BAHAMAS BAKED GROUPER

Ah! Nassau Grouper, the Filet Migon of the Caribbean Seas. A succulent, mouth watering, white meat fish that makes your tastes buds dance. As you sit and eat this dish imagine yourself flying into the island of Exuma, Bahamas and being picked up by a native named James Rolle who is your driver for the whole stay. And James takes you to a restaurant one evening located right on the water where the ocean breeze kisses your face. Your waiter placed a plate before you Bahamas Baked Grouper accompanied by a heaping mound of Bahamian peas ‘n rice, coleslaw and plantain and to make the whole meal just authentically Bahamian a large glass of switcher (Bahamian Lemonade) stands waiting to cool you off. Okay! Wake up now. Time to get cooking.

Ingredients:

1 lb Grouper Filet

Medium Onion, Chopped
Medium Green Pepper, chopped
Medium Tomato, Chopped
Clove garlic

Small Scotch Bonnet (hot), to taste 2 Tbls Oil

Teaspoon Thyme

Cup Lemon juice Salt to taste

Preparation:

Cut grouper into 4 oz pieces, marinade in lemon juice, sprinkle with salt and scotch bonnet, allow to sit for 1 hour in the refrigerator. Place in greased baking dish and cover with other ingredients. Bake at 350º degrees for 20 minutes uncovered then cover for an additional 20 minutes or until fish is flaky.

Bahamas RecipesPosted on February 13, 2017February 13, 2017Categories Dinner Recipes, Seafood RecipesTags BAHAMAS BAKED GROUPER

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