APPETIZER:
Calaloo and Crawfish Bisque,
Courtesy of Chef Osmond Brown, Regional Executive Chef
COUPLES RESORTS, NEGRIL

Ingredients: (makes 10-15 servings)
2 small onions (finely diced)
3 cloves of garlic (chopped)
2 stalks scallions
8 oz calaloo
3 oz Irish Potato (medium diced)
1 oz celery (medium diced)
1 tsp. dry pimento (crushed)
spring of thyme
bay leaf
salt & pepper to taste
1/4 cup of brandy
1/4 cup dry sack
16 oz crawfish stock
1 cup heavy cream
1 cup coconut milk
3 tbs. butter (for sautéing)
roux for thickening (optional)

Method:
Sautee all vegetables, then flame with brandy & dry sack
deglaze pan with fish stock bring to a boil and lower flame, simmer for 30 minutes, puree calaloo with stock and strain simmer again for another 15 minutes adding coconut milk thicken with roux if necessary add heavy cream and salt and pepper as needed, then serve.
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MAIN COURSE:
Shrimp in Coconut Cream Sauce
Courtesy of Executive Chef Tim Wood
COUPLES OCHO RIOS

• 1lb large shrimp 21/25, peeled & deveined, pre-cooked
• 4 med. red-skin potatoes, diced and blanched
• ½ cup chopped onions
• 3 tablespoon olive oil
• 1 tablespoon curry powder
• 3 garlic cloves, minced
• ½ cup diced tomatoes
• 1 cup coconut milk/cream
• 2 teaspoon paprika
• 2 stalks scallion, chopped fine
• 1 teaspoon thyme leaves
• 1/16th  Scotch Bonnet pepper, chopped finely (when handling wear food service gloves)
• ½ cup walnuts (optional)

METHOD:

·  Warm oil on medium heat.
·  Add potatoes and sauté over low heat until just barely tender, stirring constantly.
·  Then add onions, scotch bonnet and scallion and let that sauté until onions are transparent.
·  Add garlic, paprika, parsley and curry powder.
·  Continue to cook over *low* heat for 3 minuets, stirring constantly.
·  Add the coconut cream, thyme and tomatoes, and cook for 3 minuets on medium heat - stir often, to prevent coconut milk from drying out.
·  Finally, add the shrimp and cook for another 5 minuets (until shrimp is tenderly cooked)

Serve immediately with white steamed rice
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DESSERT
Creole Cheese Cake
Courtesy of Executive Sous Chef Misja Ruijs
COUPLES RESORTS NEGRIL

Cake Ingredients (makes 2, 8-inch cakes):
2 lb cream cheese
5 oz granulated sugar
2 eggs
10 oz sour cream

Bottom crust Ingredients:
8 oz cracker crumbs
6 oz butter
5 oz sugar

Method:
For the Crust:
Melt the butter and combine with the crumbs and sugar.
Place two 8 inch rings on a baking sheet and line them with plastic wrap.
Press the crumb mixture on the plastic to form the bottom of the cheese cake.

For the cheese cake mixture:
Put the cream cheese in a mixing bowl and mix it until smooth (scrape down the sides of the bowl).
Add the granulated sugar and mix until combined.
Add the eggs one by one, when combined add the sour cream.
Make sure to scrape down the sides to make a smooth mixture.
Divide the mixture over the two rings and level the top.
Place the baking sheet in the oven (120*C) and poor water around the rings in the baking sheet.
Bake the cheese cakes for about two hours; they will still be soft when taking them out of the oven.
Cool them in the refrigerator until completely cooled (at least 4 hours or overnight).