Tue | Jun 15, 2021

No lobster, no problem

Published:Thursday | May 3, 2012 | 12:00 AM
Sous chef at Sandals Royal Caribbean Resort and Private Island, Junior Mowat. - Contributed photos
With lobster off the table for the next few months, shrimp is the perfect substitute.
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If you are a lobster lover and you request your favourite legged crustacean while dining out over the next two months, you may be out of luck. Lobster season is officially closed from April 1 to June 30.

The Ministry of Agriculture and Fisheries has advised that spiny lobster in storage, which has been declared to the licensing authority, may be sold, exported or processed between April 1 and 21. However, after April 21, lobster will take a leave of absence and anyone with lobsters or spiny lobster parts or products in their possession will be prosecuted.

But according to senior sous chef at Sandals Royal Caribbean Resort and Private Island, Junior Mowat, there is no need to hold off on the seafood festivities. He has the perfect alternative to keep your penchant for seafood tastefully stimulated. Grab your apron and get cooking because this recipe is safe to try at home and perfectly legal.

Garlic peppered shrimp

1lb large peeled deveined shrimp

Salt pepper to taste

3 finely chopped garlic cloves

4tbs butter

1tsp chopped ginger

1 Scotch bonnet pepper chopped

1 medium onion chopped

1tbs chopped scallion

1tsp fresh thyme

A pinch of allspice

1/2 cup white wine

Method

Season shrimp with salt and pepper, set a side for 10 minutes.

Heat butter in a large frying pan over medium heat, add chopped garlic, onion, ginger, scallion then add shrimp; sauté for about two to three minutes then add fresh thyme.

Glaze with white wine and simmer for one minute then serve.

Until lobster reappears, you have a lot of time to try this and other fantastic seafood recipes, so gather the fresh vegetables and the white wine and let your taste buds rejoice all no-lobster season long.