Serve this pretty dish with homemade curried sweet potato chips. Peel 2 sweet potatoes and slice rounds as thinly as possible. Layer them on a cookie sheet and spray with olive oil spray, then sprinkle with coarse salt mixed with a pinch of curry powder. Bake at 425 degrees until they start to brown, about 15 minutes.
12 large shrimp peeled, deveined and cut in half lengthwise
Caribbean jerk seasoning
1 tablespoon olive oil
1 cup diced cherry tomatoes
1/4 cup fresh cilantro, washed and rough chopped
1 jar (11-ounce), best-quality Mexican salsa
Juice of two limes, or to taste
2 scallions, cut on the bias in 1-inch lengths
4 portions red snapper (or flounder, grouper or mahi-mahi)
Prepare the salsa: Coat the shrimp in the jerk seasoning and gently sautZe in a skillet with olive oil until sizzled, but not quite done. Add the tomatoes, cilantro, the salsa and lime juice to taste. Gently heat the mixture through, and set aside while you prepare the fish. Cut scallions and set aside.
Lightly season the snapper fillets with salt and pepper. Broil them for 10-12 minutes depending on the thickness. Or dish with flour and saute in butter until browned and done.
Present the dish like this: Spoon the shrimp-salsa onto warm plates, dividing the shrimp evenly between the plates. Place the snapper on top of the salsa and garnish with bias-cut scallions.
Recipes by chef Henry Dewey, Benkovitz Seafoods
Sunday, April 01, 2001
