Prep 22 mins
Cook 18 mins
In Middle Quarters, a village on the southern coast of Jamaica, roadside stands serve sweet shrimp simmered in peppery broth. Inspired by this, Bradford Thompson simmers shrimp in a fragrant broth made with lager, chile and fresh ginger, then serves them with avocado and a light mango dressing for a great salad. F&W Magazine, Recipe by Bradford Thompson, from: "Real Flavor of Jamaica: A Fast & Fabulous Road Trip, Pairing of the Day: June 2008. Didn't allow for chilling time.
- 1 lemon, halved
- 6 cups water
- 1 small onion, sliced
- 2 tablespoons kosher salt
- 1 scotch bonnet peppers or 1 habanero pepper, halved
- 1 tablespoon grated fresh ginger
- 12 ounces lager beer, such as Red Stripe (1 bottle)
- 2 lbs large shrimp, shelled and deveined
- 1 mango, peeled and finely diced (1 1/2 cups)
- 1⁄4 cup rice vinegar
- 2 tablespoons fresh lime juice (please, not the bottled stuff)
- 1 teaspoon Dijon mustard
- 1⁄2 cup canola oil
- 1 tablespoon chopped cilantro
- 1⁄2 teaspoon finely grated lime zest
- 1⁄4 teaspoon minced scotch bonnet peppers or 1⁄4 teaspoon minced habanero pepper
- 1⁄4 cup thinly sliced red onion
- salt & freshly ground black pepper
- 2 Hass avocadoes, sliced
- lime wedge, for serving
- PREPARE THE SHRIMP:.
- Squeeze the lemon halves into a large saucepan then add them to the pan.
- Add the water, onion, salt, Scotch bonnet, ginger and beer and bring to a boil.
- Cover and simmer for 15 minutes.
- Add the shrimp and cook for 3 minutes, just until pink.
- Drain the shrimp and spread on a platter.
- Refrigerate until chilled.
- Halve the shrimp horizontally.
- MAKE THE DRESSING:.
- In a blender, combine 1/3 cup of the diced mango with the vinegar, lime juice and mustard and puree until smooth.
- With the machine on, add the oil in a thin stream and blend until very smooth.
- Add the cilantro, lime zest and minced Scotch bonnet and pulse just to combine.
- Transfer the dressing to a large bowl.
- Add the shrimp, red onion and the remaining mango and season with salt and pepper.
- Toss to coat.
- Arrange the avocado slices around a large platter.
- Mound the shrimp salad in the center and garnish with lime wedges.
- Serve right away.
- *The cooked shrimp and mango dressing can be refrigerated separately overnight. Toss the shrimp with the mango dressing before serving.
- **Bradford Thompson gives his sweet, rich shrimp salad some crucial acidity with lime juice and zest, and a light citrusy white wine will work with it in almost exactly the same way.
- ***Sauvignon Blanc is the definition of a zippy grape variety—sipping it can sometimes taste like eating fresh citrus fruit. Two top choices are the racy 2007 Brancott and the gooseberry-rich 2006 Brassfield High Serenity Ranch.
I was invited to a Caribbean party and had no idea what to bring. I Googled "Caribbean food" and this link popped up. I decided to try it and it was the hit of the party!! Everyone asked for the recipe. It was so good, my husband wants me to make it along with our Christmas dinner in place of traditional shrimp salad. Erin- Silverton, Oregon