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Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season
By Brigid Washington and Nina Compton
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About this ebook
Enjoy these savory, sweet, and always authentic edible treasures.
The recipes in this book highlight seasonal bounties and four major Caribbean flavors, resulting in a basketful of healthy recipes (many vegetarian), which the author refers to as edible treasures.” This innovative cookbook presents a new way to look at the four seasons through four ingredients that are integral to Caribbean flavors and culture but available everywhere. Coconut, ginger, shrimp, and rumeach boast unique health benefits, but are still simple and fundamental ingredients that will take any cook through the year, and especially highlight seasonal ingredients!
The book is divided into four seasons, and each of those is divided into Light Fare,” Mains,” To Sip,” and Sweets.” Recipes include:
Coconut-Spiced Cashews
White Coconut Gazpacho
Rum-Buttered Jerk Wings
Spring Pea and Ginger Risotto
Rhubarb and Ginger Challah
Salsa Verde Coconut Rice
Grilled Strawberry Ginger Shortcake
Garlicky Parmesan Shrimp and Fava Bean Ravioli
Poached Pear Negroni
The recipes in this book highlight seasonal bounties and four major Caribbean flavors, resulting in a basketful of healthy recipes (many vegetarian), which the author refers to as edible treasures.” This innovative cookbook presents a new way to look at the four seasons through four ingredients that are integral to Caribbean flavors and culture but available everywhere. Coconut, ginger, shrimp, and rumeach boast unique health benefits, but are still simple and fundamental ingredients that will take any cook through the year, and especially highlight seasonal ingredients!
The book is divided into four seasons, and each of those is divided into Light Fare,” Mains,” To Sip,” and Sweets.” Recipes include:
Coconut-Spiced Cashews
White Coconut Gazpacho
Rum-Buttered Jerk Wings
Spring Pea and Ginger Risotto
Rhubarb and Ginger Challah
Salsa Verde Coconut Rice
Grilled Strawberry Ginger Shortcake
Garlicky Parmesan Shrimp and Fava Bean Ravioli
Poached Pear Negroni
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Book preview
Coconut. Ginger. Shrimp. Rum. - Brigid Washington
SPRING
Nature’s Opening Act
Light Fare
Rhubarb Ginger Challah
Coconut Quinoa Bean Salad
Coconut, Ginger, and Chia Seed Cluster Granola
Cajun Shrimp & Greek Yogurt Cornbread
Green Mango Salad
Mains
Bi-Color Cabbage Tacos
with Grilled Shrimp & Coconut Green Goddess Dressing
Grilled Shrimp Skewers with Coconut Old Bay Aioli
Szechuan Ginger Stir Fry
Garlicky Parmesan Shrimp & Fava Bean Ravioli with Spinach Almond Pesto
Shrimp Salade Nicoise with Roasted Pineapple Vinaigrette
Shrimp, Ginger, and Scallion Lettuce Wraps
Lobster Sunomono
Creole Bouillabaisse
Spring Pea & Ginger Risotto
Rum Buttered Rockaway
Jerk Wings
Rosemary & Lemon Brick Chicken
To Sip
Bacon, Shrimp, and Jalapeño Bloody Mary
Knight & Bishop
Sweet
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