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How To make Citrus Crusted Shrimp with Ginger Starfruit A
12 Large shrimp
2 Lemons
zested and juiced
2 Lime :
zested and juiced
1 Jalapeno pepper diced
1 tb White peppercorns :
crushed
1 tb Coarse salt
2 tb Brown sugar
1 tb Olive oil
1 t Sliced ginger root
2 Starfruit -- sliced crosswise
2 oz Rum
Recipe by: Allen Susser of Chef Allen's, Aventura, FL
STEP ONE: The zest is the colored part of the lemon and lime rind. Use a vegetable peeler to remove it, then chop it finely. STEP TWO: Peel shrimp and butterfly by cutting lengthwise so that shrimp open like a book and lie almost flat. Don't cut them in half. STEP THREE: Combine lemon and lime zest, jalapeno, and white peppercorns and set aside. STEP FOUR: Combine lemon and lime juice with brown sugar in a small saucepan and simme until 3 tablespoons are left. Add the salt and zest mixture. Cook for one more minute and remove from heat. Moisten with 1 tablespoon olive oil and l cool. STEP FIVE: Press the mixture onto both sides of the butterflied shrimp, then sear in olive oil. Cook for one minute, then add the starfruit and ginger. Add the rum, swirl it around in the pan for a few seconds, and serve.
How To make Citrus Crusted Shrimp with Ginger Starfruit A's Videos
Nigerian Pepper Soup Curry with FT | BLACK FOODIE Week | Easy Curry Recipe
Join FT of Lamuren Inc. (@lamureninc) and Yvonne of The Kscope (@thekscope) for this Nigerian Fusion cook-along for BLACK FOODIE Week where FT turns Nigerian Pepper Soup into a rich coconut-infused curry served on jasmine rice.
Pepper Soup spice can be purchased from your local African grocery store or online at mychopchop.ca.
Cook-along with FT using the recipe below and let us know in the comments what you think of this fusion dish!
Pepper Soup Curry with Jasmine Rice
-1 lb Chicken thigh, boneless and skinless and cut into bite-sized chunks
-3 tbsp Olive oil
-Kosher salt
-Black pepper
-3 tbsp Coconut oil
-¼ cup Red onion, diced
-2 cloves of garlic
-A 1-inch piece of ginger, minced
-½ Scotch bonnet pepper
-1 tbsp. Iru (fermented locust beans)
-3 tbsp. Pepper soup spice
-2 Seasoning cubes (Knorr or Maggi)
-1 cup Thai basil (or regular)
-1 cup Cilantro, chopped
-2 Lime leaves
-400 ml Coconut milk
-½ tsp Chicken stock
-1 Red bell pepper
-2 cups Jasmine rice
-1 Lime
-Roasted cashews, for garnish
Cut chicken thighs into cubes (your desired size) and season with salt + black pepper.
Heat up olive oil in a pan on medium heat and brown chicken. It should take 5-7 minutes for your chicken to cook. Set chicken aside.
In a food processor, combine red onion, garlic, ginger, locust beans, and scotch bonnet. You can also mince all these ingredients finely with a knife if you don't have a blender.
Add In 2-3 tbsp of coconut oil to a pan and cook down 3 tbsp of the blended mixture on low-medium heat. Season lightly with salt and pepper.
Cook for about 3 minutes or until moisture from the mixture has evaporated.
Add chicken back into your pan and season with 3-4 tbsp pepper soup spice and 2 seasoning cubes and cook for 2-3 minutes.
Pour in coconut milk + chicken stock.
Add lime leaves and basil and stir.
Taste and adjust seasoning with salt and or Knorr cubes.
Bring to a gentle boil and let simmer for ~15 mins.
Serve on top of freshly cooked jasmine rice with crushed roasted cashews, cilantro, fresh julienned red peppers, and a squeeze of lime juice.
Chef Jeff - Ginger Sea Scallops with Blood Orange Sauce
Chef Jeff makes an appearance on the WBFJ morning show making another incredible dish. You can find the full recipe at
Watch Celebration Season for the perfect BBQ recipes friends and family will love this 4th of July!
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About: TODAY brings you the latest headlines and expert tips on money, health and parenting. We wake up every morning to give you and your family all you need to start your day. If it matters to you, it matters to us. We are in the people business. Subscribe to our channel for exclusive TODAY archival footage & our original web series.
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