Coconut Shrimp Soup
Soups for summer meals are not that abundant.
There are the cold summer soups like Gazpacho but we were looking for something different. Even though its served hot it’s still a refreshing soup that goes well with summer parties.
Ingredients:
1/2 lb of shrimp, peeled- 1/2 teaspoon of toasted coriander seeds
- 1/2 piece of shredded fresh ginger
- sprig of basil, finely chopped
- 1 cup coconut milk
- 1 cup of chicken stock
- 1 sprig of lemon grass
- 3 cloves of garlic
- lime zest of 1/2 of a lime
- 1/4 Jalapeno pepper seeded
Bring all the ingredients to a boil except for the shrimp and basil. Simmer for 15/20 minutes. Add shrimp and cook for 3 minutes. Garnish with basil and serve. This recipe says it serves 2 but we feel its more like 4 when served as a soup before a meal.
Made by Sally and Bob for Jim and Judy’s Barbeque dinner 2009. Recipe comes from a cookbook called “Don’t Stop The Cook, a complete guide to Carribean Food Recipes”.
Jerk Swordfish Kabobs
This was a side dish that Sally and Bob brought to the Jamaican Dinner at Mike and Maureens 2/7/09.
Port Antonio Jerk Swordfish Kabobs (A genuine Jamaican Recipe)
The Jerk Sauce and Marinade
- 4 jalapenoor scotch bonnet peppers, seeded and minced
- 2 tbs fresh thyme leaves
- 1 medium onion
- 1/2 tsp ground nutmeg
- 1/2 cup red wine vinegar
- 6 green onions diced
- 1/2 tsp ground allspice
- 1/4 cup vegetable oil
- 1 tsp black peppercorns crushed
- 1/4 tsp ground cinnamon
- 3/4 cup soy sauce
- 1/2 tsp ground cloves
- 1/4 cup brown sugar
For the Kabobs
- 1 1/2 lbs swordfish steaks, cubed
- 1 green pepper, chunked
- 1 red pepper, chunked
- 1 large onion cut into chunks
- 2 cups fresh pineapple, cubed
Combine all the Marinade ingredients in a large food processor with a steel blade and process for about 15 seconds until blended pretty smooth. Set aside. Make kabobs on skewers alternating swordfish, peppers, onions and pineapple. Set in shallow pan deep enough to cover with marinade. Refrigerate for 6 hours then turn and leave for another 3 hours. Preheat your grill to get pretty hot then grill about 7 minutes on each side.
We got this recipe from our cookbook titled “Don’t Stop the Cook – A complete guide to Caribbean Food Recipes”.
Festival Rice Salad
This is the salad dish Sally and Bob brought to the Jamaican Dinner at The Wert’s House on February 7th, 2009! Not your conventional salad of greens and veggies but more of a salad made from fresh Island ingredients. It was a refreshing way to start a meal.
Recipes from the Past
Early on in our club we use to pass out the recipes we prepared. We also would post them on our website. We haven’t done it for a while but when we did there was quite a list of proven recipes developing. This was part of our old website but I just wanted to show it as a history timeline. 
The website went online in the middle of 1999 but Sally and I joined through Pat Vanarts the year before that. Mike and Maureen came in shortly after us. In November of 2000 The Rinkers along with Jim and Judy Wert came on board. At this point we had five couples in the group but in 2003 Pat and Dan Vanarts pulled out leaving it to be the four remaining couples still getting together . Here is a list of recipes from dinners dating back to 1999. As you will see we have tried a lot of different things and had many great parties! The links to the recipes will open in a new window. Just close it to come back to the Recipe page.
The list of Past Recipes can be found here! Or click the link at the top for Past Recipes.
