Caribbean Comfort Bowl

So I am still on a Caribbean kick… I just can’t stop making island food! This is last night’s creation that had my husband raving about how I should open up a restaurant. Haha. This recipe was so simple, and just from the things we had on hand at the house; you could say that I was happy that it was garnered as such fine cuisine! I’ll be honest; I actually had to make more shrimp after dinner, just so we could have leftovers for lunch. (It was just as good the second time!) I apologize for the simple picture, but what did you expect for such a simple recipe? K and I just love casual dining, no need for all that fancy place setting business. Without further ado, here it is:

Caribbean Comfort Bowl

Makes four servings.

Ingredients

4 c. water

1tbs. butter

Salt

1 c. white rice

Cilantro

Lime juice

Cooking oil

2 cloves garlic, diced

2 c. small shrimp, deveined and detailed

Jamaican Jerk Seasoning

Directions

1. In a small sauce pan, add water, butter, and a pinch of salt. Bring to a boil. Add rice, a handful of torn up cilantro leaves, and 2-3 tbsp. of lime juice. Turn to low heat, cover, and leave on low heat for 15- 20 minutes, stirring occasionally. Remove from heat when all water has been absorbed by rice.
2. While the rice is cooking, thaw the shrimp in a bowl of warm water.
3.  In a small frying pan, add enough oil (I use canola) to just barely coat the bottom of the pan. Turn to medium-high heat. Add garlic and allow to simmer for one minute.
4. Next, drain the shrimp and add them to the frying pan. Generously cover them with the Jamaican Jerk Seasoning on both sides. Now allow them to simmer for two minutes on each side. Once cooked, turn to low heat to keep warm.
5. Divide the rice evenly into four bowls, and then add the shrimp. Now go inhale it! I eat chips and salsa with just about everything, but this doesn't need a partner to be a star! 

Here it is again, at work. Note the shrimp size difference... Like I said, I had to cook more for leftovers. I honestly don't think I  have ever done that before! I also feel like it is much healthier than a lot of things I eat on the go, like the snacks stashed in my desk. I will definitely be making this again.

Now go to your kitchen, whip this up, and then kick back. Enjoy the unparalleled comfort that comes from this combination that tastes like it came straight from the island!

Caribbean Cowboy Nachos

Lately I have been missing Jamaica. K and I went there for our honeymoon back in August, and I cannot stop wishing that I could go there again this summer. Since that is highly unlikely, I decided I will have to bring Jamaica to me! Here is a concoction I came up with last night, that had us both going back for refills. It combines the best of two food styles I highly admire: Mexican and Jamaican; hence the name! 

Caribbean Cowboy Nachos

Ingredients

Bottom Layer

1 can black beans

1 can green chiles

2/3 c. sour cream

Middle Layer

Vegetable oil

1 Swai fish fillet, thawed and cut into 1” pieces

1 ½ c. small shrimp, thawed (detailed and deveined)

2-3 cloves of garlic, diced

3 tbs. lemon juice

10-12 jalapeno slices, cut into quarters

Seasoning: Pepper, Lemon Pepper, Montreal Steak seasoning, Cajun seasoning, Garlic Powder, Onion Powder, Cumin, Paprika (I used a wide variety of seasonings to create the flavor I was looking for.  I used a dash or two of each of the following. This is the part of cooking that I call an art!)

1 whole white onion, diced

Top Layer

1-2 small handfuls of cilantro

1.5 c. cheese of your choice

Directions

1.       Preheat oven to 350°F. Grease a 9” x 13” casserole dish or pan, set aside.

2.       In a medium bowl, combine black beans, chiles, and sour cream. Mix well and set aside.

3.       In a large skillet (medium heat,) add a few tablespoons of vegetable oil. Add the garlic, jalapenos, and lemon juice, letting simmer for a minute or two.

4.       Next, add the fish. Immediately season. When fish is cooked through, add shrimp. Season again. When shrimp turn colors, add the onion. Turn to low heat and let simmer for five minutes.

5.       Meanwhile, line the bottom of the pan with the bean mixture from earlier.

6.       When the fish and shrimp mixture is done simmering, add it to the pan.

7.       Next, add the cilantro and cheese to the pan.

8.       Place pan in the oven for five to eight minutes, or until cheese is bubbly and melted.

9.       Spoon out into bowls filled with tortilla chips, and be transported to Caribbean Cowboy heaven! 

Needless to say, there were barely enough leftovers for lunch today! 

Long Time No See

Well it has been almost a year since I have blogged... Graduating college, getting a real job, getting married, and relocating have really made time fly since then. Now that I'm settled and back to crafting and cooking more than ever, it's time I reconnect! Be on the look out for new posts soon!