Jamaican Ackee and Shrimp
|1 lb medium raw shrimp|
|16oz can of Ackee, drained, liquid reserved|
|2 tbs butter|
|1 onion, minced|
|2 clove garlic, minced|
|1 tsp marjoram|
|2 tbs dark rum|
|1 cup Ackee- shrimp stock|
|1 tbs Dijon mustard|
|1 tsp hot sauce|
|1/2 cup tomato puree|
|kosher salt and freshly cracked black pepper to taste|
|2 tsp arrowroot|
- Shell and devein the shrimp.
- Drain the Ackee s and add water to make the liquid, up to 2 cups.
- Put the shrimp shells and the Ackee liquid on to cook.
- Simmer until liquid is reduced to 1 cup. Strain and set the stock aside.
- Heat the butter in a heavy frying pan and saute the onion, garlic and marjoram until the onion is tender but not browned.
- Add the shrimp and cook for 2 to 3 minutes.
- Heat the rum, pour over the shrimp and light and let the flame burn out.
- Add the Ackee-shrimp stock, the Ackee’s, the mustard, pepper sauce, tomato puree, salt and pepper to taste.
- Simmer gently until heated through.
- Mix the arrowroot with 1 tbs of water then stir into the shrimp mixture and cook until lightly thickened.
- Pile the shrimp mixture in the center of a warmed platter.
- Serve with rice.