This recipe is not how curry shrimp is traditionally presented in the Caribbean — it's not in a roti or a stew, for example. Instead, it's a simple elevation, with flavors that are concentrated and ...

Juice of 1 fresh limeWhat To Do: 1. In a small bowl, combine allspice, ginger, thyme, garlic powder, onion powder, salt, black pepper, and cayenne pepper; mix well. 2. Place shrimp on skewers, if ...

4 cups water 1 cup chopped scallions 4 garlic cloves, crushed 3 fresh thyme sprigs 3 fresh Scotch bonnet or habanero chilis, halved and seeded 1 tablespoon salt 1 teaspoon black pepper 10 whole ...

1. Thinly slice onion, bell pepper, habanero (remove seeds and membrane if desired), garlic, celery, and carrot; halve potatoes. Tie thyme with butcher’s twine. Peel and devein shrimp; remove tails ...

Q I read your column religiously and have a collection of your recipes. I am a longtime patron of Calypso in Pompano Beach. Whenever I go it’s an inner struggle on whether to order the grilled conch ...

Spray a Dutch oven with nonstick spray and heat pan over medium-high heat. Add onion, red pepper, carrot, jalapeno pepper, ginger and garlic. Cook, stirring frequently, until onion is tender, about 4 ...

Melt the butter in a hot skillet. Whisk in the spices. Add the drained shrimp and stir until each shrimp is coated in the butter mixture. Fry in the pan until the shrimp turns pink. Remove from the ...

Make Kwame Onwuachi's Trinidadian doubles, Gregory Gourdet's Haitian akra, and Brigid Ransome Washington’s Jamaican Black Cake, plus more island specialties. Jodie Kautzmann is an editor, baker, and ...