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caribeat recipes

Caribbean Cuisine - Food That Makes You Happy!

We come from the region that offers some of the tastiest, most diverse, and happiest food in the world!

CariBeat, in partnership with Chief and other leading Caribbean brands, is pleased to offer the following recipes.

Trini Chinese Style Fried Chicken

 

INGREDIENTS 

  • 2 Leg & Thigh Quarters
  • 4 tbsp Chief Brand Ginger Soy Sauce
  • 3 tbsp Rice Wine
  • 1 tbsp Sugar
  • 1 tbsp Chief Brand Chinese Seasoning
  • 1 1/2 tbsp Vegetable Oil
  • 1 tbsp Sesame Oil
  • ~3 cups Vegetable Oil, for frying
  • 2 tbsp Chives, chopped for garnish


INSTRUCTIONS 

  • Place chicken quarters into a medium zip lock bag and place in the ginger soy sauce, rice wine, sugar, and Chinese seasoning powder.
  • Mix well and let marinate overnight or a minimum of 3 hours.
  • Place oil into a medium saucepan to heat to 350 degrees Fahrenheit.
  • Meanwhile, remove chicken from bag and pat dry with napkins. Reserve soy marinade.
  • When oil is heated, place chicken quarters in and fry 5 minutes on each side.
  • Remove from hot oil and let drain on napkins and cool. Using a Chinese chopper, cut chicken into long vertical cuts and place pieces into a small serving platter.
  • Place a small sauté pan over high heat. Pour in the 1 ½ tbsp of vegetable oil and 1 tbsp sesame oil to heat. When extremely hot, pour this hot oil over the cut pieces.
  • Return the same pan to the high heat and add in the reserved marinade. Bring to a boil, cook for 1 minute and then drizzle this sauce over the chicken pieces. Garnish with chopped chives and serve.

Pepper Shrimp

 

INGREDIENTS 

  • 3 tbsp Vegetable Oil
  • 1 Onion, chopped
  • 3 cloves Garlic, thinly sliced
  • 1/4 Scotch Bonnet Pepper, thinly sliced
  • 1/4 cup Carrots, thinly sliced
  • 1lb Deveined Shrimp, 16/20 - Shells on
  • 3 tbsp Chief Brand Ginger Soy Sauce
  • 1/4 cup Ketchup
  • Chief Brand Salt & Black Pepper, to taste
  • 1/2 cup Green Sweet Pepper, chopped
  • 3 tbsp Lime Juice
  • 3 tbsp Chives, chopped


INSTRUCTIONS 

  • Place a wok over high heat.
  • Add the coconut oil and when heated, place in the onions and garlic.
  • Sauté for 30 seconds then add in the scotch- bonnet pepper and carrots.
  • Continue to cook for 1 minute then add in the shrimp.
  • Toss and stir to incorporate all ingredients then add in the soy sauce, ketchup & season with salt and pepper.
  • Stir fry and toss to coat shrimp with the ketchup, ensuring to amalgamate all ingredients well for about 3 minutes.
  • Add in the sweet peppers, lime juice and chives. Stir & cook for additional 2 minutes or until shrimp is cooked through.
  • Taste for seasoning and adjust to suit if more salt and black pepper is needed.
  • Place pepper shrimp into a clean bowl to serve.

TAMGO Chicken Wings

INGREDIENTS 

  • 32 chicken wings
  • 2 cups CariBeat's TAMGO Wing Sauce 
  • 1/2 teaspoon coarse ground black pepper
  • 3 teaspoons kosher salt




INSTRUCTIONS 

  • Preheat oven to 375 degrees and line your baking sheet with parchment paper.
  • In a large bowl toss the chicken wings with the vegetable oil, salt and pepper then line up on the baking sheet in a single layer.
  • Bake until wings are crispy and browned for 50-60 minutes.
  • Remove the wings and add them to a large (clean) bowl and toss them with the barbecue sauce, then bake them for an additional 5 minutes.

Guava BBQ Salmon

 INGREDIENTS 

  • 1/2 cup CariBeat Guava Heat BBQ Sauce
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Black pepper


INSTRUCTIONS 

  • Turn on your broiler and move an oven rack right up close to it. 
  • Season the salmon filets on both sides with salt and black pepper 
  • Add some olive oil to the center of a rimmed baking sheet and spread it around.
  • Place the salmon filets on the oiled baking sheet skin-side down.
  • Brush the top of the salmon with BBQ sauce. You may need to “dollop” rather than “brush” to get the thickest layer. Broil for 3 minutes.
  • Baste with BBQ sauce again. Broil for another 3 minutes.
  • Baste with BBQ sauce one more time. Broil for another 4 minutes, or more, until salmon is fully cooked (it will flake apart easily with a fork).


 



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