1,001 Best Hot and Spicy Recipes (89 page)

3.
Return the fish and shrimp to the pan. Add the cilantro and heat through. Serve with rice and beans.

Yield: 4-6 servings

Heat Scale: Medium

 

3-4 tablespoons (45-60 mL) olive oil
1 pound (454 g) white fish fillets, cut in 3-inch (7.5 cm) pieces
1 pound (454 g) raw shrimp, shelled and deveined
1 small onion, peeled and finely chopped
1 small green bell pepper, stem and seeds removed, chopped
1 tablespoon (15 mL) grated ginger
1 habanero chile, stem and seeds removed, minced (or substitute
3 jalapeños)
2 teaspoons (10 mL) coriander seeds
2 large tomatoes, peeled and chopped
1 cup (236 mL) chicken broth
1 cup (236 mL) coconut milk
½ cup (118 mL) chopped peanuts
1 cup (236 mL) grated coconut
Chopped fresh cilantro

 

1.
In a sauté pan, heat the oil over medium heat. Add the fish and heat for about 2 minutes per side. Remove it from the pan and keep it warm. Add the shrimp and sauté until just pink. Remove it from the pan and keep it warm.

2.
Add the onion, pepper, ginger, and habanero and sauté until the onions are soft. Stir in the coriander, tomatoes, broth, and coconut milk. Simmer the sauce for 15 to 20 minutes. Transfer it to a blender or food processor and purée until smooth.

3.
Return the sauce to the pan, add the peanuts and coconut, and simmer until the sauce is slightly thickened. Return the fish and shrimp to the sauce and heat through.

4.
Garnish with the cilantro and serve.

Yield: 6 servings

Heat Scale: Medium

Seafood reigns supreme on the Caribbean coast of Colombia, and when it is cooked with coconut milk, it yields a delicate, flavorful dish. To avoid overpowering the delicacy of this dish, I suggest serving it with cooked rice and a lightly dressed green salad. (Note: To make thick coconut milk, grate about 1 cup [236 mL] fresh coconut meat into a small bowl and pour 1
¼
cups [295 mL] hot water over it. Allow the mixture to sit for 15 minutes. Press this mixture through a fine sieve, removing as much liquid as possible, and discard the coconut meat. The result should be about 1 cup [236 mL] thick coconut milk.)

 

3 pounds (1.36 kg) red snapper fillets, cut into 6 pieces (or substitute grou- per or any firm, white fish)
1 teaspoon (5 mL) salt
Freshly ground black pepper, to taste
3 tomatoes, peeled, seeded, and diced
1 cup (236 mL) finely chopped onion
2 fresh habanero chiles, stems and seeds removed, minced (or substitute 3 jalapeños)
3 cups (708 mL) coconut milk
1 cup (236 mL) thick coconut milk (see Note)

 

1.
In a large skillet, arrange the fillets and sprinkle them with the salt and pepper. Spread the tomatoes, onions, and habanero chiles evenly over the fish. Pour in the coconut milk and simmer for 10 minutes. Transfer the fish to a warm platter and keep the fish warm. Reserve the remaining coconut milk in the skillet.

2.
Bring the reserved milk to a slow boil and cook it down, stirring, until about 1 cup (236 mL) remains. Add the thick coconut milk and heat through. Pour the mixture through a sieve, onto the fish on the platter. Serve immediately.

Yield: 4 servings

Heat Scale: Medium

 

4 whole fresh coconuts
2 tablespoons (30 mL) butter
1 cup (236 mL) onion, finely diced
2 cloves garlic, peeled and minced
¼ teaspoon (1.25 mL) freshly ground black pepper
2 teaspoons (10 mL) habanero hot sauce
1 tablespoon (15 mL) curry powder (Indian preferred)
5-6 tablespoons (75-90 mL) plus ¼ cup (59 mL) all-purpose flour, divided, plus more as needed
1 pound (454 g) cooked white fish, such as flounder or catfish, flaked
¼ cup (59 mL) mango chutney
¼ teaspoon (1.25 mL) salt
2 tablespoons (30 mL) fresh lime juice
¾ cup (177 mL) diced partially ripe papaya
2-3 tablespoons (30-45 mL) water

 

1.
Preheat the oven to 200°F (100°C).

2.
Saw the tops off the coconuts and reserve the coconut water. Remove the coconut meat from the tops, grate it, and toast it on a baking sheet in the oven, stirring often, until lightly toasted. Set aside. Increase the oven temperature to 350°F (180°C).

3.
In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until they are softened. Add the black pepper, hot sauce, and curry powder and cook for 5 minutes over low heat, stirring constantly so the mixture doesn’t burn. Sprinkle in 5-6 tablespoons (75-90 mL) of the flour and blend thoroughly.

4.
Add 2½ cups (591 mL) of the reserved coconut water and cook, stirring constantly, until the sauce is thick and smooth.

5.
Add the flaked fish, chutney, salt, lime juice, and diced papaya and mix thoroughly but gently. Spoon this mixture into the coconut shells and replace the tops.

5.
Combine the remaining ¼ cup (59 mL) flour and water to make a thick paste. Use this paste to seal the coconuts.

6.
Place the filled coconuts in a large baking dish. Stabilize them by placing them in metal rings (such as tuna fish cans with the tops and bottoms cut out). Bake for 1 hour. Crack open the coconut tops and serve with the reserved toasted coconut and suggested accompaniments.

Yield: 4 servings

Heat Scale: Medium

 

20 large shrimp, cooked, peeled, deveined, and chilled
1⅓ cups (315 mL) hearts of palm, cut into chunks
2 fresh tomatoes, sliced
½ cup (118 mL) sliced green onions
1 fresh habanero chile, stems and seeds removed, minced (or substitute 3 jalapeños)
Bibb lettuce leaves for serving
Juice of 2 fresh limes
¼ cup (59 mL) olive oil
Salt, to taste
Freshly ground black pepper, to taste

 

1.
In a large bowl, toss together the shrimp, hearts of palm, tomatoes, green onions, and habanero.

2.
Arrange the lettuce leaves on 4 plates and mound the shrimp mixture on top. Combine the lime juice and olive oil and drizzle this mixture over the salads. Season with the salt and pepper.

Yield: 8 servings

Heat Scale: Medium

 

2 cups (473 mL) uncooked long-grain white rice
½ cup (118 mL) butter, divided
1 (2-inch [5 cm]) thread saffron
½ teaspoon (2.5 mL) salt
4 cups (.95 L) Classic Chicken Stock, boiling (page 46)
¼ cup (59 mL) chopped pimientos (or substitute red bell pepper)
½ cup (118 mL) cooked tiny green peas
2 tablespoons (30 mL) all-purpose flour
1½ cups (354 mL) milk
1 tablespoon (15 mL) Louisiana-style hot sauce
¼ cup (59 mL) minced onion
2 cloves garlic, peeled and minced
3 tablespoons (45 mL) finely chopped green bell pepper
3 pounds (1.36 kg) lobster, cooked and cubed
1 pound (454 g) medium shrimp, cooked, peeled, and deveined
½ pound (224 g) crabmeat, cooked and flaked
3 oranges, peeled and thinly sliced into circles
2 ripe avocados, peeled, pitted, and sliced
2 grapefruits, peeled and sectioned
16 lime wedges

 

1.
In a saucepan, combine the rice, 3 tablespoons (45 mL) of the butter, the saffron, the salt, and the boiling chicken stock. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 20 minutes. When the rice is tender, stir in the pimientos and the peas and keep the rice warm.

2.
In a large, heavy saucepan, melt 2 tablespoons (30 mL) of the remaining butter over medium heat. Sprinkle in the flour and stir for 30 seconds until it is well blended with the butter, taking care not to burn the mixture. Add the milk and hot sauce and cook, stirring constantly, until the mixture starts to thicken. If the mixture is not smooth, beat it with a whisk. Remove the cream sauce from the heat and set it aside.

3.
In a large skillet, melt the remaining 3 tablespoons (45 mL) butter. Add the onion, garlic, and bell pepper and sauté for 30 seconds.

4.
Add the lobster, shrimp, and crabmeat and toss lightly. Add the cream sauce and heat slowly until the mixture is hot. Serve the creamed seafood over the cooked rice, garnished with the oranges, avocados, grapefruit, and lime wedges.

Yield: 6 servings

Heat Scale: Medium

 

1½ cups (354 mL) water
2 celery stalks, cut into 3-inch (7.5 cm) pieces
½ teaspoon (2.5 mL) pickling spice
½ cup (118 mL) dry white wine
½ teaspoon (2.5 mL) salt
2 pounds (1.1 kg) shrimp, shelled and deveined
1¼ cups (295 mL) diced day-old, good white bread
1¼ cups (295 mL) milk
¼ cup (59 mL) butter
2 cups (473 mL) diced onion
2 cloves garlic, peeled and minced
¼ teaspoon (1.25 mL) freshly ground black pepper
1 teaspoon (5 mL) dried, crushed aji chiles (or substitute New Mexican)
1 teaspoon (5 mL) paprika
½ cup (118 mL) cream
2 tablespoons (30 mL) olive oil
1 cup (236 mL) ground almonds
Hard-boiled egg slices for garnish
Grated Parmesan cheese for garnish

 

1.
In a large pot, bring the water to a boil. Add the celery, pickling spice, white wine, salt, and shrimp, and cook over a medium heat for 3 minutes. Drain the shrimp and reserve 1 cup (236 mL) of the cooking liquid. Pick off any large pieces of the pickling spice that remain on the shrimp.

2.
Soak the bread in the milk for 10 to 12 minutes, then mash the bread until it is smooth.

3.
In a skillet, melt the butter over medium heat. Add the onions and garlic and sauté until the onions are softened. Add the black pepper, crushed chiles, and paprika and mix.

4.
Squeeze some of the milk out of the bread and add the bread and the cream to the onion mixture. Cook for 3 to 5 minutes, stirring constantly, until the mixture is thickened. Mix in the olive oil and the ground almonds and cook for 2 minutes, stirring. If the mixture seems too thick, add some of the reserved shrimp stock to thin it. Add the shrimp and heat through.

5.
Serve the shrimp on warmed plates, garnished with the hard-boiled egg slices and grated Parmesan cheese.

Yield: 6-8 servings

Heat Scale: Medium

 

4 tablespoons (60 mL) olive oil, divided 18 medium shrimp, cleaned, shells reserved
1 sprig parsley
2 onion slices
¼ teaspoon (1.25 mL) thyme
4 whole black peppercorns
4 cups (.95 L) water
½-1 cup (118-236 mL) clam broth
½ teaspoon (2.5 mL) salt
1 cup (236 mL) chopped onion
2 cloves garlic, peeled and minced
2 fresh aji or rocoto chiles, stems and seeds removed, minced (or substitute
yellow wax hot or jalapeños)
2 cups (473 mL) uncooked long-grain white rice
2 tablespoons (30 mL) chopped cilantro or Italian parsley
½ pound (224 g) fresh scallops
14 cherrystone clams, shelled and washed
14 oysters, shucked and washed

 

1.
In a small, heavy saucepan, heat 1 tablespoon (15 mL) of the olive oil over medium heat. Add the shrimp shells and stir them until they turn pink. Add the parsley, onion, thyme, peppercorns, and water. Bring this mixture to a boil. Lower the heat to a simmer, cover, and cook for 30 minutes. Strain the liquid and measure it. Add enough of the clam broth to make 4 cups (.95 L) total. Season with the salt and set aside.

2.
In a heavy skillet, heat the remaining 3 tablespoons (45 mL) olive oil over medium heat. Add the onion, garlic, and chiles and sauté until the onion is softened. Transfer the sautéed mixture to a casserole, leaving as much oil as possible in the skillet; if there isn’t 2 to 3 tablespoons (30 to 45 mL), add more oil. Add the rice and sauté over low heat for 1 minute, stirring frequently. Transfer the rice to the casserole, add the reserved shrimp stock, and bring the mixture to a boil. Reduce the heat to low, cover the casserole, and simmer for 20 minutes, until the rice is tender and the liquid is absorbed. Stir the cilantro, reserved shrimp, scallops, and clams into the rice, cover, and cook for 3 to 5 minutes, until the shrimp is pink. Add the oysters and cook for 1 minute.