OCTOBER 2025
Chef‘s Kitchen
by Richard Brown, Executive Chef
• 1 3/4 lb. • 3 oz. • 2 tbsp • 8 tbsp • 1 cup • 1 cup • 2 tbsp • 2 tbsp • 1 cup • 3 cups • 3 each • 3 tbsp • 1/2 cup • 1/2 cup • 1/2 cup
large shrimp (U-15 is a great size) unsalted butter, room temperature
jerk seasoning
Island Spiced Quinoa Salad with Caribbean Shrimp
olive oil
tri-color quinoa, rinsed well
shrimp broth garlic, minced shallot, minced Appleton rum
Instructions 1. Peel all shrimp (reserve shells) and devein. Place shrimp, in a stainless steel mixing bowl and marinate with 3 Tbsp. olive oil and Jerk seasoning. Cover shrimp with plastic wrap and reserve in refrigerator while preparing the next steps. 2. Place small sauce pot on stove and set to medium high and sauté the shrimp shells with minced garlic and shallots in a small amount of olive oil. Sauté until the shrimp shells begin to turn bright in color. Now add spiced Appleton Rum. Cook the Rum until half by volume has evaporated. Now add water and turn down the mixture to medium low on the stove top and let stock slowly cook. Approximately 20 minutes or until the mixture is approx- imately one cup in total volume. Pull off stove and let cool. Once cooled, then strain through a fine sieve. The result will be a flavorful shrimp stock which will be used to cook the quinoa. 3. Take approximately 2 cups of the shrimp stock which has been strained and bring to a boil in a small sauce pot. Once it reaches a boil, add the tricolor quinoa (which has been rinsed under cold water) and a very small pinch of salt. Reduce the heat to a
water
scallion, slivered
cilantro
strawberries, cut into small wedges black seedless grapes, quartered pineapple, peeled, cut into 1/4” slices, mango, peeled, cut into 1/4” slices, grilled & diced navel orange, freshly squeezed meyer lemon, freshly squeezed grilled & diced
•
• 1/2 cup
• 1/2 each • 1/2 each • 1/2 each • 2 tbsp • 3 tbsp • to taste
lime, freshly squeezed honey or hot honey
coconut, shredded & lightly toasted
salt & pepper
slight simmer and cook quinoa for about 15 – 20 minutes or until the liquid is absorbed. Once fully cooked, remove from heat and place a cover on quinoa pot and let it steep for approximately 5 more minutes. This will give the quinoa time to open up and pop. After 5 minutes, remove the lid and fluff the quinoa with a fork, just like rice, and season with a touch of salt and pepper. Let cool properly and reserve quinoa in refrigerator until ready to assemble salad. 4. Now it is time to make the vinaigrette. Start by mixing the honey, cilantro, all freshly squeezed juices, scallion, 4 Tbsp. olive oil and salt and pepper to taste. Whisk together and reserve in refrigerator. 5. Turn on your Grill if you have one out back or you can also sauté your shrimp if you would prefer. Lightly grill the pineapple and the mango. Cut and reserve. Next it is time to grill the shrimp. Just a few minutes on each side until shrimp is just done. Medium heat or medium high heat is plenty for the shrimp on the grill. Place in a clean bowl and add soft butter and a very little splash of Appleton Rum being careful not to overdo it. Sprinkle a little more salt and pepper if so desired. 6. Mix all fruit with the tricolor quinoa and add half of the freshly made vinaigrette. Check for seasoning being careful not to over season with salt and pepper since the jerk seasoning is usually high in salt content. Place quinoa on a platter and arrange jumbo grilled shrimp over the top spreading the shrimp evenly across the platter. Take the rest of the vinaigrette and drizzle over shrimp and let melt into the quinoa salad. 7. Garnish platter with toasted coconut. This is a healthy recipe that I think you will thoroughly Enjoy.
Serves 6
6
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