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Tuesday’s Taste Tempters 2.5.13

Tuesday’s Taste Tempters 2.5.13

Posted: Tuesday, February 5, 2013 8:00 pm

Today’s recipes come from the cultural cookbook, “Flavors of Belize: The Cookbook” (ISBN: 978-976-8197-56-6/hardcover/$39.95) by Tanya McNab. It is available at

Shrimp in Black Bean Sauce

2 pounds shrimp, peeled, deveined
2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
6 tablespoons olive oil
3 teaspoons garlic, crushed
3/4 cup red onion, diced
1/2 cup green bell peppers, deseeded, diced
2 teaspoons sugar
1 tablespoon soy sauce, to taste
6 tablespoons black bean garlic sauce
1 teaspoon habanero or cayenne pepper, optional
1 cup water, as needed

Salt and pepper shrimp. Sauté garlic in olive oil until aromatic, about 3 minutes. Add shrimp and sauté for 2 to 3 minutes until shrimp is half cooked. Remove shrimp from sauté pan and set aside.
Sauté onions and green bell peppers. Add sugar and black bean garlic sauce, continue to sauté for 2 to 3 minutes adding a little water if neccesary to keep the sauce liquid. Return shrimp to pan, sauté 2 to 3 minutes. Serve over white rice or noodles.

Banana Flambe

2 tablespoons unsalted butter
6 tablespoons brown sugar
4 ripe bananas
1/4 cup Traveller’s dark rum
1/4 cup manjo juice

Peel bananas and cut in 1-inch diagonal slices. Melt butter in a saucepan on medium low and add sugar. Stir gently. Sauté the bananas for 2 minutes and then flame with rum. Add mango juice and bring sauce to a gentle simmer for 3 to 5 minutes.
Serve over vanilla ice cream.

Published in The Messenger 2.5.13

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