In Middle Quarters, a village on the southern coast of Jamaica, roadside stands serve sweet shrimp simmered in peppery broth. Inspired by this, Bradford Thompson simmers shrimp in a fragrant broth made with lager, chile and fresh ginger, then serves them with avocado and a light mango dressing for a great salad.
More Shrimp Recipes
1 lemon, halved
6 cups water
1 small onion, sliced
2 tablespoons kosher salt
1 Scotch bonnet or habanero chile, halved
1 tablespoon grated fresh ginger
One 12-ounce bottle of lager, such as Red Stripe
2 pounds large shrimp, shelled and deveined
1 mango, peeled and finely diced (1 1/2 cups)
1/4 cup rice vinegar
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1/2 cup canola oil
1 tablespoon chopped cilantro
1/2 teaspoon finely grated lime zest
1/4 teaspoon minced Scotch bonnet or habanero chile
1/4 cup thinly sliced red onion
Salt and freshly ground black pepper
2 Hass avocados, sliced
Lime wedges, for serving
How to Make It
Squeeze the lemon halves into a large saucepan then add them to the pan. Add the water, onion, salt, Scotch bonnet, ginger and beer and bring to a boil. Cover and simmer for 15 minutes. Add the shrimp and cook for 3 minutes, just until pink. Drain the shrimp and spread on a platter. Refrigerate until chilled. Halve the shrimp horizontally.
In a blender, combine 1/3 cup of the diced mango with the vinegar, lime juice and mustard and puree until smooth. With the machine on, add the oil in a thin stream and blend until very smooth. Add the cilantro, lime zest and minced Scotch bonnet and pulse just to combine.
Transfer the dressing to a large bowl. Add the shrimp, red onion and the remaining mango and season with salt and pepper. Toss to coat. Arrange the avocado slices around a large platter. Mound the shrimp salad in the center and garnish with lime wedges. Serve right away.
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