Tue | May 23, 2017

'Tis the season for seafood

Published:Thursday | December 22, 2016 | 12:00 AM
Shrimp and Mac Salad.
Black bean and teriyaki baked snapper.
Lobster Alfredo.
Smoked marlin dip with crackers.
Grilled shrimp cocktail
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With the holidays fast approaching and our homes filling up with friends and relatives, there is no better time to exercise your culinary creativity and wow the palates of your loved ones.

Seafood is one of the best ways to elevate your Christmas meals. Whether it is a whole fish as the centrepiece of your Christmas table, or shrimp cocktail to start the meal, seafood is the ingredient to bring your holidays entertaining to new heights. Our friends at Rainforest Seafoods have made your meal planning for the festive season easy by sharing some seafood recipes were for your Christmas dinner. All recipes created by Rainforest Seafoods corporate chef, Evrol Ebanks.

 

Appetisers

 

Smoked salmon dip

Mixed grill seafood platter

 

Main Course

 

Black bean and teriyaki snapper

 

Side Dishes

 

Jamaican Lobster Alfredo

Shrimp and Mac Salad

Jamaican Lobster Alfredo

Shrimp and Mac Salad

 

Ingredients

 

12oz medium Rainforest Seafoods Cooked Shrimp

24oz cooked elbow macaroni

2 slices pineapple

1 small onion (diced)

1 small red pepper

2oz raisin

2oz cherries, broken into small pieces

4oz Ranch dressing

Salt and pepper to taste

 

Method

 

1. Place all the ingredients in a large bowl and combine. Place in the refrigerator and allow to chill.

Serves 4

 

 

 

Lobster Alfredo

 

Ingredients:

 

1lb Rainforest Seafoods Jamaican Lobster Meat

6oz unsalted butter

2lb dry pasta

2 cloves garlic (minced)

1 cup white wine

1/2tbsp fresh basil (chopped)

1/2tbsp oregano

1 onion (diced)

4oz mushroom (sliced)

2qt heavy cream

8oz Parmesan cheese

Salt and pepper to taste

 

Directions:

 

1. Saute Rainforest Seafoods Jamaican Lobster Meat using butter, garlic and wine. Add vegetables and cook over medium heat for 3 mins.

2. Pour in cream and cheese. Continue to heat until bubbly.

3. Cook pasta and drain well. Add pasta to cream sauce. Stir for one minute until thickened. Serve immediately.

Serves 2

Smoked Marlin Dip

 

Ingredients

 

1lb Rainforest Seafoods Smoked Marlin

1tbs olive oil

1/4 cup celery (chopped)

1 tbsp Parsley (chopped)

1 tbsp Onion (chopped)

1 tbsp lemon juice

1/4 cup cream cheese

1/4 cup mayonnaise

1/2 tsp Scotch Bonnet (chopped)

National Bakery Crackers or Hardough Bread

 

Method

 

1. Cut Rainforest Seafoods Marlin into small pieces. Place in cup of food processor. Add all other ingredients and chop until incorporated to smooth consistency.

2. Move to bowl.

3. Cover and place in refrigerator to chill.

Serve with your favourite National Crackers or toasted National Hardough bread.

Serves 4