Jamaican Ackee and Shrimp
Ingredients
| 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.
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