4 large scallions - chopped raw
6 cloves of garlic - ground
2 tablespoons thyme - fresh leaves
1 large Habanero Chile - seeded and finely chopped
2 tablespoons of sea salt
1 / 2 teaspoon black pepper - cracked or coarsely ground
1 tablespoon allspice berries
Prawn
1 pound large shrimp - reservoir (20-30 to count)
Garnering
1 tablespoon Coconut - shredded or flaked
1 large Mango - peeled and diced
1 ounce dark rum - Optional
1
Bring 4 up to 5 cups of water to boil and add the broth ingredients.
2
Let then 30 attract minutes.
3
Return the broth to a boil, Add the shrimp and let them cook for a few minutes until the shrimp just beginning to be pink.
4
Then lower the heat and let the shrimp in the pot, while it cools to room temperature. This takes about 20 - 30 minutes.
5
When the shrimp are cool, remove them from the broth and drain equally.
6
Add the rum over the mango and mix in the coconut shreds at.
7
Place a small amount of this mixture on the plate and sprinkle over shrimp.
CategoryViewCookingCararibisch
Ingredients
4 large scallions - chopped raw
6 cloves of garlic - ground
2 tablespoons thyme - fresh leaves
1 large Habanero Chile - seeded and finely chopped
2 tablespoons of sea salt
1 / 2 teaspoon black pepper - cracked or coarsely ground
1 tablespoon allspice berries
Prawn
1 pound large shrimp - reservoir (20-30 to count)
Garnering
1 tablespoon Coconut - shredded or flaked
1 large Mango - peeled and diced
1 ounce dark rum - Optional