Tag Archives: Ainsley’s Caribbean Kitchen

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Coconut Shrimp

Good Ole Coconut Shrimp

The Shrimp…

  • 4 Egg whites    
  • 1 Cup corn starch
  • 2 Cups shredded coconut
  • Salt and black pepper to taste
  • 1 lb Shrimp 25/30’s
  • Oil for frying

Whisk the egg whites in a bowl with a pinch of salt until light and fluffy.

In a shallow bowl or pie plate, season the cornstarch with salt and pepper.  In a second shallow bowl put the shredded coconut making sure to break up the clumps.

Working in small batches dust each shrimp with the seasoned corn starch.  Next dip the shrimp into the beaten egg whites, and finally coat the shrimp with shredded coconut. Place each shrimp on a lightly greased baking sheet making sure not to overlap the shrimp.

Heat the oil to 350, once the oil has reached the frying point fry the shrimp in small batches.  Turn the shrimp when the coconut has turned light brown, and remove the entire shrimp is golden. Drain the cooked shrimp on paper towel.

Serve warm with your favorite dipping sauce.

Spicy Dipping Sauce…

  • 2 Tablespoons sugar   
  • 6 Tablespoons water
  • 2 Tablespoons lime juice
  • 2 Tablespoon fish sauce
  • 4 Cloves garlic, thinly
  • 1 Jalapeno, thinly sliced

Combine the sugar and water and mix until the sugar dissolves.   Add remaining ingredients, set aside for 20 minutes to let the flavors combine.

Enjoy!


Tell Us What You Think!

Please let us know how you like my Coconut Shrimp recipe via our Contact Us page, our Facebook Page, or Instagram.  Oh, and feel free to pair it up with other recipes that I’ve posted such as my Sticky Jerk Salmon recipe or serve it with our Wild Mushroom And Gruyere Tart With Fresh Herb Salad and a salad.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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Montserratian Mini Lime Tarts

Gluten Free Crust…

  • 2 Cups almond flour
  • ¼ Cup coconut oil
  • 3 Tablespoons maple syrup
  • Pinch salt

Preheat the oven to 350.  In a large bowl mix together the almond flour, coconut oil, maple syrup and salt until it makes a soft dough.  If it does not come together easily add more oil and syrup. 

Press the dough into 4 mini tart pans.  Bake for 10 minutes until the tart shells have lightly browned.  Set the baked shells aside to cool.

Graham Cracker Crust…

  • 2 ¼ Cups graham cracker crumbs
  • ½ Cup salted butter, melted
  • 3 Tablespoons sugar

Preheat the oven to 325.  Put the graham cracker crumbs, sugar and melted butter in a small bowl and mix well to combine the ingredients.  Press the mixture into the bottom and up the sides a 9 inch spring form pan. Bake the crust for 10 minutes, remove the crust from the oven and cool completely before pouring the lime filling into the crust.

Lime Filling…

  • 16 Oz cream cheese
  • 1 14 oz can sweetened condensed milk
  • Zest of 1 lime
  • Cup lime juice
  • 2 Tablespoons powdered sugar

Bring the cream cheese to room temperature.  In a large mixing bowl using a mixer combine the cream cheese and 2 tablespoons of powdered sugar.  Next add the lime zest and condensed milk making sure the mixture is smooth and there are no lumps. Finally add the lime juice, mixing until the juice is completely combined.  Pour mixture into prepared crust and refrigerate overnight or for at least 8 hours.

Whipped Cream…

  • ¾ Cup heavy whipping cream, chilled
  • ¼ Cup powdered sugar
  • 1 Lime for garnish

Beat the cream and sugar in a chilled bowl until soft peaks form.  Garnish pie with whipped cream and lime slices.

Enjoy!


Tell Us What You Think!

Please let us know how you like my Montserratian Mini Lime Tart recipe via our Contact Us page, our Facebook Page, or Instagram.  Oh, and feel free to pair it up with other recipes that I’ve posted such as my Sticky Jerk Salmon or Herb Crusted Beef Strip Loin Roast recipes.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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Plantains Wrapped in Bacon

Plantains Wrapped in Bacon

Ingredients…

  • 4 Ripe plantains
  • 1 Lb of bacon
  • Tooth picks

Instructions…

01Preheat the oven to 350 F.

02Make sure you select ripe plantains for this recipe.  Plantains are ripe when their skins are mostly black and they feel soft.  When they are ripe and black, they are sweet.  When they are green or yellow, they are hard and very starchy.  You don’t want starchy.  😉

03Peel the plantains and cut them into 1 inch thick chunks. Cut the bacon slices in half.  Wrap each chunk of plantain with a piece of bacon and secure the bacon with a toothpick.

04Place the plantain pieces on a baking sheet and roast in a preheated oven for 40 minutes.  The bacon should be crisp and the plantain soft and golden.

Enjoy!

Tell Us What You Think!

Please let us know how you like my Plantains Wrapped in Bacon recipe via our Contact Us page, our Facebook Page, or Instagram.  Oh, and feel free to pair it up with other recipes that I’ve posted such as my Jerk Chicken or Tofu or Chicken Curry recipes.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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Black Bean Hummus

Black Bean Hummus

Ingredients…

  • 1 14 Ounce can of black beans
  • A handful of cilantro leaves (about ½ cup)
  • 1 Clove garlic, minced
  • 2 Tablespoons lime juice
  • 1 Tablespoon tahini
  • 1 Teaspoon ground coriander seed
  • 1 Teaspoon salt
  • ¼ Cup extra virgin olive oil
  • 1 Jalapeno (optional)

Instructions…

01Rinse the black beans and place in the bowl of the food processor.

02Add cilantro leaves, minced garlic, tahini, lime juice, ground coriander seed, olive oil and salt. If you like a little heat add a seeded and chopped jalapeno. Process until smooth making sure to scrap the sides of the food processor at least once.

03Serve the hummus with corn chips, and fresh vegetables like cucumber, peppers, carrots and radishes. Or, if you want to have a really healthy meal, try it with my Roasted Cauliflower Salad with Lemon Tahini Dressing!

Enjoy!

Tell Us What you Think!

Please let us know how you like my Black Bean Hummus recipe via our Contact Us page, our Facebook Page, or Instagram.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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Butter Rum Cake

Nicole’s Butter Rum Cake

The Cake…

  • ½ Cup chopped walnuts
  • 1 ½ Cups granulated sugar
  • ½ Cup butter
  • 3 Tablespoons plus ½ Cup vegetable oil
  • 1 ¾ Cups all purpose flour
  • ¼ Cups cornstarch
  • 4 Teaspoons baking powder
  • 1 Teaspoon kosher salt
  • 1 3.4 oz box instant vanilla pudding (yes, really!)
  • ¾ Cups whole milk
  • 4 Eggs
  • ¾ Cups dark rum
  • 1 Tablespoon vanilla

Preheat the oven to 325 F, generously grease and flour a 10 cup Bundt pan. Sprinkle the chopped nuts on the bottom of the prepared pan and set aside.

In a large bowl combine all the dry ingredients: flour, cornstarch, baking powder and salt.

In another bowl whisk together the wet ingredients: Eggs, milk, rum, vanilla extract and ½ cup vegetable oil.

Cream the sugar and butter until pale and fluffy. Slowly add the dry ingredients along with 3 tablespoons of vegetable oil. Mix on medium-low speed until the mixture looks like sand, about 1 minute. Add the pudding packet and beat on medium speed until combined. Pour the egg mixture into the dry ingredients, mix on medium speed until thoroughly combined. Make sure to scrap the sides of the bowl. The batter should be smooth, and it will be thin.

Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, until a tester inserted into the middle of the cake comes out clean.

10 Minutes before the cake is finished baking start making the Rum Syrup.

Rum Syrup…

  • ½ Cup butter
  • ½ Cups water
  • ¾ Cups granulated sugar
  • 1 Teaspoon salt
  • ½ Cup dark rum

In a saucepan with high sides combine butter, water, sugar and salt. Cook over medium heat until the butter has melted and the sugar has dissolved. Bring to a boil lower the heat and cook for 5 minutes. Keep an eye on the syrup because it will boil over. Remove the syrup from heat and slowly stir the dark rum.

Let the Butter Rum Cake rest for 10 minutes and turn it out to loosen it from the pan. Return the cake to the pan and slowly pour 1/3 of the rum syrup over the bottom of the cake. Use a skewer to poke small holes in the cake to help the syrup seep into the cake, let the cake sit for 10 minutes. Invert the cake onto the serving platter and slowly pour the remaining rum syrup over the cake, making sure to do it slowly so the syrup is absorbed and does not run down the sides of the Butter Rum Cake.

Enjoy!

Tell Us What You Think!

Please let us know how you like my Butter Rum Cake recipe via our Contact Us page, our Facebook Page, or Instagram.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.