Above: Chef Nigel Mitchel
CHEF NIGEL MITCHEL leads the kitchen at the famous Dasheene restaurant at the Ladera Resort in St Lucia, and he’s been kind enough to share one of his signature recipes with Caribbean Cookbook.
It’s called Shrimp Dasheene, and it’s a classic example of Mitchel’s sustainable, local style, which attracts diners from around the world.
Here’s the recipe:
Shrimp Dasheene
Ingredients:
5 Jumbo Shrimp
¼ white Onion (diced)
1 tbsp. red, green and yellow Bell Pepper (diced)
1 tbsp. Chives (chopped)
1 pinch grated Ginger
½ cup Grenadine Syrup
1 oz. Coconut Milk
2 tsp. Lime Juice
1 tbsp. Olive Oil
1 tbsp. Blended Seasoning
Salt and Pepper
Method:
Clean shrimp leaving the tail and then butterfly. Add blended seasoning, salt and pepper. In a hot frying pan, add oil and then shrimp. Sautée until half-cooked. Add chopped ingredients, ginger, lime juice and coconut milk. Add grenadine syrup for colour. Let cook . Season to taste.
Bon appetit!
— CJ