Caribbean Recipes -- Appetizers

HOT JONKANOO SHRIMP (serves 6)
  • 2 lbs jumbo shrimp
  • 2 tsp Walker's Wood Jonkanoo Hot Pepper Sauce
  • 1 Tbsp red wine vinegar
  • 3 cloves garlic minced
  • 1 lemon cut into wedges
  • 1 bunch fresh parsley chopped fine
  • 2 oz butter
  • dash of salt (or BVI Caribbean Seasoning) to taste
Melt the butter in a large skillet over a low flame. Add garlic and cook lightly. Mix in vinegar, Walker's Wood Jonkanoo Hot Pepper Sauce, and shrimp. Sauté for about 1 minute. Remove and spread coated shrimp in a flat ovenproof dish. Place under a hot grill until sizzling (about 3 minutes). Garnish with parsley and lemon wedges. Serve immediately with rice.
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FIERY GUOCAMOLÉ (serves 4-6)
  • 1 large or 2 small ripe avocados
  • 1 tomato, chopped and drained
  • 1 onion, minced
  • 1/2 lime, juiced
  • 1/2 to 1 tsp Walker's Wood Scotch Bonnet Pepper Sauce (to taste)
Mash avocado and mix in remaining ingredients. Serve with corn chips.
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THE GUNDY BALL DIP
  • 1 lb firm cream cheese
  • 2 Tbsp Walker's Wood Solomon Gundy
  • 1 cup finely chopped fresh parsley
Using a fork, blend cream cheese and Solomon Gundy. Chill until firm. Using hands, shape into a ball, then roll gently in parsley until completely covered. Serve in the middle of a flat dish surrounded by chips.
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BARON SHRIMP COCKTAIL
  • 1 cup mayonnaise
  • 1 tsp Baron Classic Pepper Sauce
  • 2 Tbsp ketchup
  • 1/2 onion, grated
  • 1 tsp vinegar
  • 1 minced garlic clove
  • 1 tsp prepared mustard
  • salt & pepper to taste
Combine all ingredients and blend well. Chill before serving with chilled cooked shrimp.
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HOT HUMMUS SPREAD
  • 8 oz. container of hummus (from the Greek Isles)
  • 1/2 tsp. Baron Classic Pepper Sauce
  • 1/2 tsp. Baron West Indian Hot Sauce
Mix hummus (a delicious Greek spread made mainly from chickpeas) thoroughly with the hot sauces. Serve chilled Hot Hummus Spread on Triscuit crackers or serve with any kind of chips. Delicious and low-fat too!
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