Tropical stovetop shellfish steam with pineapple-ginger pt 1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Head cabbage |
| 1 | medium | Red onion |
| ½ | pounds | String beans or roma beans; stems picked |
| 2 | mediums | Garnet yams |
| 18 | Littleneck clams; scrubbed and | |
| ; rinsed, up to 24 | ||
| 18 | Mussels; debearded and | |
| ; scrubbed, up to 24 | ||
| 18 | Jumbo head on prawns; (U-15 are nice), up | |
| ; to 24 | ||
| 1 | Batch Bajan Green Seasoning; (recipe follows) | |
| 2 | tablespoons | Butter |
| 2 | Banana leaves; up to 4 | |
| 2 | Fresh bay leaves; up to 3 | |
| 4 | Sprigs thyme | |
| 4 | Scallions; chopped, whites and | |
| ; greens | ||
| 1 | large | Spanish onion; coarsely chopped |
| 1 | medium | Green bell peppers; seeded and chopped |
| 1 | teaspoon | Scotch Bonnet pepper; seeded, and chopped |
| 3 | Garlic cloves | |
| 2 | teaspoons | Fresh thyme leaves |
| 1 | teaspoon | Black pepper |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Chopped parsley |
| 2 | teaspoons | Minced rosemary |
| 2 | teaspoons | Minced sage |
| 1 | teaspoon | Fresh minced marjoram |
| 2 | tablespoons | Lime juice |
| 4 | tablespoons | Tamari |
| 2 | tablespoons | White wine vinegar |
| 4 | \" quarter sized\" slices of fresh ginger | |
| 2 | tablespoons | Canola oil |
| 1 | tablespoon | Kosher salt |
| 1 | cup | Diced pineapple |
| 3 | cups | Long grain brown rice |
| 2 | cups | Pineapple juice |
| 3 | cups | Water |
| 1 | Lime; sliced into medium | |
| ; thin wheels | ||
| 1 | Sprig thyme | |
Directions
TROPICAL STOVETOP SHELLFISH
BAJAN GREEN SEASONING
PINEAPPLE-GINGER RICE
Puree medium fine in food processor. Reserve until needed.
PINEAPPLE-GINGER RICE:
In a heavy pot, sizzle the ginger in the oil for a minute. Add the salt, pineapple and the rice and stir with a wooden spoon to coat. Add the juice and water and bring to a rolling boil. Reduce heat.
Top with lime slices and the thyme sprig. Reduce to very low heat, cover and allow to steam for 30 to 40 minutes or until perfect. Turn off heat and leave covered until ready to serve.
METHOD FOR THE SHELLFISH STEAM: Prepare the vegetables.
Slice the cabbage and peeled onion into thin wedges (1¼ to 1 ½ inch thick at the widest part). It's okay to leave the cabbage and onions attached at the core. Snip the stem ends from the beans.
Peel the yams and slice into ½ inch thick rounds. Discard ends Set up steamer.
You have 2 options to accommodate 6 to 8 people. You can use 2 large (10-12 inch) steamers stacked, either steel or bamboo or arrange individual portions on 4 inch bamboo steamers and stack them Fill steamer pan at least 2 ½ inches with water.
Line steamer baskets with a single layer of banana leaf (or alternative).
Layer some cabbage, yam, onion pieces and clams. Spoon on 2 to 3 tablespoons of Bajan Seasoning. In a medium bowl, toss the shrimp, mussels and beans with 1 ½ cups of Bajan Seasoning. Layer the shrimp, mussels, and beans attractively over the first layer.
continued in part 2