ANGUILLA...ISLAND PARADISE!

Last night's stop was in Anguilla. After extensive research, i have learned that the word "Anguilla" is from the Latin that translates, roughly, "small island out in the middle of the ocean where you can drink really cool drinks with those small umbrella thingies".

I began with an appetizer that can be found at a resort and spa called Rendezvous Bay...except I changed it a little bit. I wish i could say I changed it on purpose using my culinary skills to improve it. The truth is, I was so tired that i accidentally put the shrimp in the mixer, instead of using it as a garnish. The good news is, it worked. Also in the blender went 2 coarsely chopped scallions, 2 large cucumbers peeled and diced, a quarter cup of yogurt, a half cup mixture of basil, mint and cilantro, a half inch piece of peeled ginger, 1 chopped garlic clove, and 3 tablespoons of olive. Mix this for about a minute. Then, dice a half cup of melon...I used cantaloupe...Add this to the mix, along with 3/4 teaspoons of kosher salt, 1/4 teaspoon freshly ground pepper, 1/4 teaspoon of hot sauce, and 8 large shrimp peeled and cooked in a little olive oil. Chill and serve with a garnish of fresh herbs you may have left over. Like i said, even if you accidentally add the shrimp to the mixer, this still makes a nice appetizer. Yum yum!

The main course was curry shrimp. I peeled and diced 2 medium potatoes, and 1 large onion. I also chopped 4 cloves of garlic. These went into a large pot with half a cup of water, a quarter cup of canola oil, a teaspoon of curry powder, a teaspoon of kosher salt, a teaspoon of hot sauce ,half a teaspoon of dried thyme leaves, half a teaspoon of sugars ,and half a teaspoon of ground pepper. This was simmered on medium heat for 20 minutes, stirring occasionally. If the potatoes are still hard, heat some more. Then, I added a pound of large shrimp, and stirred. At this point, I put a lid on the pot so that the shrimp would cook through. I ended up adding more oil a couple of times, so that nothing stuck to the bottom of the pot. The result was delicious!

The choice of libation is entirely up to the reader...though I do suggest something with rum in it.



CUCUMBER GAZPACHO WITH SHRIMP AND MELON:

2 Large Cucumbers, peeled, seeded and diced
2 Scallions
1/2 cup Mixture of Basil, Cilantro, and Mint
1/2 inch piece of Ginger
1 Garlic clove
3 tablespoons Olive Oil
1/4 cup Plain Yogurt
3/4 teaspoons Kosher Salt
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Hot Sauce
1/4 pound Large Shrimp
1/2 cup Melon

CURRY SHRIMP:

2 Potatoes
1 Large Onion
4 cloves Garlic
1/2 cup Water
1/4 cup Oil
1 teaspoon Curry Powder
1 teaspoon Salt
1 teaspoon Hot Pepper Sauce
1/2 teaspoon Thyme Leaves
1/2 teaspoon Sugar
1/2 teaspoon Black Pepper
1 pound Peeled Large Shrimp