Tropical Stovetop Shellfish Steam with Pineapple-Ginger Pt 1

Tropical Stovetop Shellfish Steam with Pineapple-Ginger Pt 1 Ingredients

TROPICAL STOVETOP SHELLFISH	3 Garlic cloves
1 sm Head cabbage	2 ts Fresh thyme leaves
1 md Red onion	1 ts Black pepper
1/2 lb String beans or roma beans;	1 tb Salt
2 md Garnet yams	1 tb Chopped parsley
18 Littleneck clams; scrubbed	2 ts Minced rosemary
; rinsed, up to 24	2 ts Minced sage
18 Mussels; debearded and	1 ts Fresh minced marjoram
; scrubbed, up to 24	2 tb Lime juice
18 Jumbo head on prawns; (U-15	4 tb Tamari
; to 24	2 tb White wine vinegar
1 Batch Bajan Green Seasoning;	PINEAPPLEGINGER RICE
2 tb Butter	4 " quarter sized" slices of
2 Banana leaves; up to 4	2 tb Canola oil
2 Fresh bay leaves; up to 3	1 tb Kosher salt
4 Sprigs thyme	1 c Diced pineapple
BAJAN GREEN SEASONING	3 c Long grain brown rice
4 Scallions; chopped, whites	2 c Pineapple juice
; greens	3 c Water
1 lg Spanish onion; coarsely	1 Lime; sliced into medium
1 md Green bell peppers; seeded	; thin wheels
1 ts Scotch Bonnet pepper;	1 Sprig thyme

Instructions for Tropical Stovetop Shellfish Steam with Pineapple-Ginger Pt 1

Puree medium fine in food processor. Reserve until needed. PINEAPPLE-GINGER RICE: In a heavy pot, sizzle the ginger in the oil for a minute. Add the salt, pineapple and the rice and stir with a wooden spoon to coat. Add the juice and water and bring to a rolling boil. Reduce heat. Top with lime slices and the thyme sprig. Reduce to very low heat, cover and allow to steam for 30 to 40 minutes or until perfect. Turn off heat and leave covered until ready to serve. METHOD FOR THE SHELLFISH STEAM: Prepare the vegetables. Slice the cabbage and peeled onion into thin wedges (1 1/4 to 1 1/2 inch thick at the widest part). Its okay to leave the cabbage and onions attached at the core. Snip the stem ends from the beans. Peel the yams and slice into 1/2 inch thick rounds. Discard ends Set up steamer. You have 2 options to accommodate 6 to 8 people. You can use 2 large (10-12 inch) steamers stacked, either steel or bamboo or arrange individual portions on 4 inch bamboo steamers and stack them Fill steamer pan at least 2 1/2 inches with water. Line steamer baskets with a single layer of banana leaf (or alternative). Layer some cabbage, yam, onion pieces and clams. Spoon on 2 to 3 tablespoons of Bajan Seasoning. In a medium bowl, toss the shrimp, mussels and beans with 1 1/2 cups of Bajan Seasoning. Layer the shrimp, mussels, and beans attractively over the first layer. continued in part 2

Main Ingredient: PineappleCuisine: Uncategorized

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