SHRIMP BAHAMA STYLE WITH PINEAPPLE

24 large shrimp, cleaned, peeled and cooked


1 tablespoon corn flour
½ pint pineapple juice
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vinegar
¼ teaspoon ginger powder
1 small tin of pineapple chunks

How To Cook:

1. Blend corn flour with a little of the pineapple juice.

2. Combine with remaining juice, soya sauce, honey, vinegar and ginger.

3. Cook over a low heat, stirring until thickened.

4. Thread shrimps and pineapple chunks alternately on to skewers and dip into sauce.

5. Grill until slightly golden in color.

BAHAMIAN PEAS AND RICE

Ingredients


1 tablespoon vegetable oil

1 onion, chopped

1/2 green bell pepper, chopped

8 ounces cubed cooked ham

1 tablespoon tomato paste

1 tomato, chopped

2 slices bacon - cooked and crumbled (optional)

8 ounces corned beef, chopped

1 (15 ounce) can pigeon peas, drained

2 sprigs fresh thyme

salt and pepper to taste

1 (10 ounce) can coconut milk

6 cups water

1 teaspoon browning sauce

3 cups uncooked brown rice

Directions

1.Heat oil in a large pot over medium heat. Add the onion, and fry until transparent. Stir in the green pepper, ham, tomato paste, tomato, bacon, corned beef, and pigeon peas. Season with thyme, salt, and pepper. Bring to a simmer.

2.Stir in the coconut milk, water and browning sauce, and bring to a boil. Stir in the rice. Return to a boil, then stir, cover, and reduce the heat to low. Simmer for about 45 minutes, until rice is tender. Stir occasionally.

PAN FRIED GROUPER MARINATED IN BEER

Grouper fillets cut into 'finger' sizes

Beer

Flour

Salt & Pepper

Marinate grouper pieces in beer 1 hour. Dry fish well, pressing between absorbent paper. Roll in seasoned flour and shake off excess flour. Fry in hot oil or other fat to a depth of not more than 1/8". Fry quickly, turning once. Allow approx. 10 min cooking time, depending thickness of the slices. Drain on absorbent paper. Serve with tartar sauce or any fish sauce preferred, and/or lemon slices.