This is the first recipe I’m posting in response to Scott’s excitement. I was inspired by a recent trip to one of his favorite restaurants, Bahama Breeze. For an American franchise, this place does an extraordinary job in bringing just enough Caribbean to at least satisfy your palate.
The food is amazing and fresh, with that Caribbean-jerk flavor in most signature dishes. The drinks are tropical and they often have steel drum live music, as well. The prices are great! (They have a nice Happy Hour, too.)
It’s a good thing I ordered this particular dish (or shall I say “bowl”), because Scott never had before, and we both fell in love with it. It’s called Mahi with Shrimp and Lemongrass Sauce. Of course, I had to ask our server if she could get the skinny on this recipe.
Guess what I learned?
Bahama Breeze posts their recipes on line! But, not this recipe. Hmmm. This made me even more determined to recreate it!
According to Scott, I did just that. The only difference is I used cod, which in our opinion is just as delicious!
So, here you have it.
Fish with Shrimp and Lemongrass Sauce
- 2 cups unsweetened coconut milk*
- 8 ounces of clam juice
- juice from 1 lime
- 2 teaspoons minced peeled fresh ginger
- 1 tablespoons lemongrass, minced (optional)
- 2 garlic cloves, minced
- 1/2 Serrano chili, minced (optional for HEAT!)
- 4 teaspoons curry powder
- 1 Tablespoon kosher or sea salt
- 1 ½ Tablespoon sugar (Add sugar only if the coconut milk is unsweetened.)
*You can use the liquid coconut milk that is similar to regular milk for a brothier effect. Or, you can use a coconut milk (in a can) which has a creamier consistency. If your coconut milk is liquid, you will use Half and Half, at the end to make it creamier.
- 4 tablespoons Olive Oil
- 1 large yellow onion, sliced
- 1 red bell pepper sliced
- 1 pint of mushrooms, sliced
- 2 cups sugar snapped peas, ends snipped
- 1 stalk bok choy, chopped
- 1-2 cups edamame (optional)
- 1 lb. mahi or halibut fish cut into 1″ chunks
- 3 cups jumbo shrimp, peeled and deveined
- 4 Tablespoons butter
- 1/2 teaspoon sea salt
- 1 teaspoon paparika
- 1/2 cup of half & half (ONLY if using a liquid coconut milk that is not creamy.)
- 4 tablespoons green onions, thinly sliced
- Basmatti, white, or yellow rice
**You will need a large frying pan, and a medium sized saucepan (8 Quart). You’ll make this recipe in 4 steps. (In this order.) The broth. The veggies. The seafood. The rice. You can use the same frying pan for the veggies and the seafood. And, if your “cooking”” your rice, you can use the same saucepan for the broth followed by the rice. No need to clean the pans between the steps, because everything will be combined in one bowl. (You’re welcome!)
- In 8 oz. saucepan, combine ALL the ingredients. Give it a whisk. Bring to a boil, then lower and gently simmer for 8-10 minutes. Pour into a container and set aside. The broth should thicken a bit while just hanging out. : )
- Coat the bottom of a large frying pan (on medium-high) with just enough olive oil.
- Add the red pepper and onion and stir for few minutes.
- Add the mushrooms (and edamame if using), and stir for another 3 minutes.
- Top with the bok choy, cover with a lid and check it every few minutes until the bok choy is softened.
- Add salt after each step or after everything is cooked.
- Pour everything in a bowl, and get ready to make the seafood!
- In the same frying pan, melt butter over medium-high flame.
- Add the cod and the shrimp.
- Season both with paprika and a little salt, and stir gently for a few minutes.
- Add the broth a little before the shrimp all turns a pale pink. (Be careful NOT to overcook the shrimp!)
- If it is not the desired consistency that you want, you can add half & half or a little flour mixed with water.
- Add green onion.
Simply follow instructions or use ready made! (Remember, you can use the same saucepan that you used for the broth! : )
Now assemble! Rice, veggies, seafood with broth. Sprinkle with more green onion if you’d like.