Antigua and Barbuda Recipes

Spicy Mango and Avocado Salad

Ingredients
2 large mango, cubed
2 large avocados, cubed
2 limes, juiced
1/4 cup red onions, thinly sliced
1-2 Tbsp jalapeno, (mild-hot)
salt
pepper

Directions
In a medium bowl, combine all ingredients together. Season with salt and pepper.
Serve room temperature or slightly chilled – the flavors are more intense at room temperature.

Source: Global Table Adventure, by Sasha Martin, http://globaltableadventure.com/recipe/recipe-spicy-mango-and-avocado-salad/

Sweet and Sticky Caribbean Shrimp

Ingredients
1/2 cup guava jelly
1/4 cup ketchup
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon dark brown sugar
Juice of 2 limes
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon ground black pepper
Kosher salt, to taste
1 teaspoon cornstarch
2 tablespoons unsalted butter
2 pounds frozen peeled and deveined shrimp, thawed, tails removed
1/2 cup chopped fresh cilantro
2 green onions, chopped
Rice, black beans, and sliced avocado, to serve (optional)

Directions
In a medium-sized bowl, whisk together the guava jelly, ketchup, minced garlic, soy sauce, brown sugar, lime juice, seasonings, and cornstarch. Set aside.
Melt the butter in a skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the hot skillet and cook until opaque, about 1-2 minutes per side. Remove the shrimp from the pan and set aside.
Pour the combined sauce ingredients into the hot pan. Allow to boil and then reduce to a simmer, stirring occasionally, until thickened, about 5 minutes. Return the shrimp to the pan and toss to coat. Cook an additional 2 minutes over low heat. Top with cilantro and green onion and serve with rice, black beans and avocado, if desired.

Source: Host the Toast, by Morgan, http://hostthetoast.com/sweet-sticky-caribbean-shrimp/


Caribbean Cole Slaw

Ingredients
1-2 tablespoons Dijon mustard or to taste
2-4 Tablespoons Combination Honey and/or Brown Sugar
½ Jalapenos pepper minced about 1 Tablespoons or more adjust to taste
2 tablespoons red wine vinegar, or freshly squeezed lemon juice
1 teaspoon minced garlic
1 teaspoon Caribbean hot sauce adjust to taste
2 Tablespoons extra-virgin olive oil
6 cups cored and shredded Napa Savoy, green and/or red cabbage
1 Large Ripe Mango peeled , sliced or Julienne
1 cup shredded carrots
2-3 diced scallion more or less
White pepper to taste
1/4 cup minced parsley leaves
1/2 cup nuts almonds, sun flower seeds more or less nut
Salt to taste

Directions
Combine all the dressing ingredients in a jar or bowl; the hot sauce, mustard, white pepper, garlic, vinegar, lemon, Jalapeños pepper, and olive oil : Shake like crazy -to emulsify for about 2 minutes. Set aside. Be sure to shake it before each use.
Arrange Cabbage, Coleslaw, Carrots, scallons, mago in a bowl.
Add dressing to salad and toss to coat right before serving.Sprinkle with parsley and almonds
You may chill at this point. Serve when ready

Source: By ImmaculateBites, https://www.africanbites.com/caribbean-cole-slaw/