Directions

Preheat oven to 350°F.

Scale, gut and clean snapper. Peel and slice onion. Rub 1 tsp Caribbean Food Delights Seasoning Salt and 1 Tbsp Fresh Thyme on and inside each snapper. Place 1/3 cup of okra and 1/4 of the sliced onions in the gut of each snapper.

Put the seasoned snapper in a baking pan. Add a Tbsp of butter on each snapper, spread the remaining onions over the snapper and place one whole scotch bonnet pepper on top. Cover and bake for 20 minutes.

Serve with rice.

Directions

Preheat oven to 450° F. Place clams on baking tray and cook for 3 minutes until clams open slightly. Pry shells open and discard top. Loosen clam completely and leave in bottom shell.

Preheat broiler. Mix the bread crumbs, garlic, oregano, parsley in a bowl. Add olive oil. Add chicken stock until mixture is wet.  Add salt to taste if necessary.

Pack each clam shell with the bread crumb mixture and seal the edges. Place on baking sheet with 1/2 cup of water to keep clams moist.  Broil for 5 minutes until bread crumbs are golden brown.

Serve with linguine and butter.

Directions

Heat coconut oil in shallow frying pan. In a bowl, mix flour, corn starch, cayenne pepper. Add egg and cold water. Stir to make a batter. Place shredded coconut in another bowl. Hold shrimp by tails and dip into batter, then coat with shredded coconut. Fry the shrimp on each side for 20 seconds or until golden brown.

Serve with Thai Chili Sauce.

Directions

Mix Caribbean Food Delights Curry Powder, onions, ginger powder, garlic and salt together.  Rub into goat meat and marinate overnight.

Heat oil in large pot over medium heat. Put marinated goat into pot with sprig of thyme and one whole scotch bonnet pepper. Stir 1 cup of water in bowl the goat was marinating and reserve. Cover, reduce heat and simmer for 3 hours, stirring occasionally, or pressure cook for 30 minutes.  If necessary, add reserved water. Add diced potatoes the last 15 minutes of cooking.  Serve with rice and vegetables.