CHEF SAM'S PEPPA SHRIMP CEVICHE OVER PLANTAIN MASH
Chef Sam (Samantha Davis) is a new culinary sensation in New York City. Although she was born in California, she sees herself as 100 per cent Jamaican as her parents are both from the island.
Her mom is from Malvern in St Elizabeth and her father is from Montego Bay. Chef Sam is a Grace Foods ambassador and she created quite a stir in New York recently at the Grace Jamaican Jerk Festival with her cooking demonstrations.
At 'Taste of Tennis' hosted by tennis celebrity Serena Williams recently, she mesmerised food lovers in attendance with her mouth-watering peppa shrimp ceviche over plantain mash.
The recipe was inspired by the shrimp sellers in Middle Quarters in her mother's home parish of St Elizabeth. She visits Jamaica frequently, and when she arrives, she lists the four foods she must immediately have as stew peas, bammy, fried fish and, of course, pepper shrimp. Here is her recipe:
1 pound shrimp, peeled, deveined, cut into 4-5 small pieces
5 cloves garlic, smashed
5-6 stems of thyme
3-4 Scotch bonnet peppers
1 yellow onion, rough chopped
1 red onion, finely diced
1 handful cilantro, chopped
1 tbs vegetable oil
2 cups distilled white vinegar
2 cups water
1 tbs pimento, smashed
1 tbs paprika
1 tbs annatto
3 ripe plantain
3 green plantain
1. In a large stock pot place the vegetable oil, and when hot toss in garlic, and yellow onion.
2. When onion become translucent, add peppers. Let cook for 2-3 minutes.
3. Next, add the water and vinegar.
4. Then add the thyme and pimento to the pot. Bring to a boil over medium heat. When it reaches a boil, reduce to simmer.
6. In another pot, fill with water and season with salt.
7. Peel the skin off of the green plantain and add to water.
8. When it comes to a boil, test the plantain with a fork to see if it is soft and cooked all the way through.
9. Peel the ripe plantains and place on a baking sheet sprayed with cooking spray.
10. Roast for 12-15 minutes until soft and brown.
11. Combine both the warm green and ripe plantains in a large bowl and mash. Do not completely mash as you want to keep some texture.
12. Take the shrimp that has been peeled, deveined and cut, and place in a bowl.
13. Pour in vinegar and water stock created earlier. Stir the shrimp in and let cool for about an hour.
14. When cool, stir in cilantro and red onion. Add more hot sauce to your liking. Serve the ceviche over top of the mashed plantains.