Rainforest Seafoods presents collaborative recipes using locally manufactured marinades Grace Cock Soup Mix and Walkerswood Sauces with their fish and seafood

Enjoy!

Rainforest Lobster Salad

Ingredients:

2lbs Rainforest Seafoods Lobster

4oz Walkerswood curry paste

4oz Red pepper julienned

4oz Red onion julienned

6oz Escallion julienned

5oz Celery chopped

15oz Red grapes cut in half

1 cup Mayonnaise

1 tsp Cracked pepper

3oz Olive oil

2oz Fresh cilantro chopped

Salt to taste

3 large Limes freshly squeezed

Method:

Cut and devein lobster tails. Remove meat from shells, wash and place in bowl

Dice meat into cubes. Add salt and pepper, lime juice and olive oil, season well

Place skillet over medium heat.

Add olive oil

2 oz escallion

5oz celery

4oz Walkerswood Curry Paste

Sauté

Add diced lobster

Cook, then set aside for cooling

Combine the lobster, mayonnaise and rest of the seasoning in a bowl

Arrange meat in a bed of lettuce with a slice of cucumber and wedges of tomato

Rainforest Shrimp and Corn Soup

Ingredients:

1lb Rainforest Seafoods Shrimp

1 sachet Grace Cock Soup

1/2 tsp salt

8oz pumpkin peeled and diced

2 cloves garlic

10 cups water

2 medium Irish potatoes, diced

1 medium carrot, diced

1 stalk celery, finely chopped

1 small turnip, diced

2 small ears of corn cut into 1-inch pieces

8 oz soft yam, diced

12 pimento grains

3 stalks escallion, finely chopped

1 small bunch thyme

1 Scotch bonnet pepper

Method:

Place a pot with the water and salt on high flame and bring to a boil.

Add all the vegetables in the pot and cook for 5 minutes.

Add Rainforest Seafoods Shrimp and Grace Cock Soup Mix and continue cooking for 15 minutes on a low flame.

Add salt to taste if necessary.

Note: You can substitute the regular Grace Cock Soup Mix for the Grace Cock Soup No added MSG, 25% Reduced Sodium if you prefer.

Rainforest Seafood Festival Steam Fish

Ingredients:

1 Rainforest Seafoods Whole Fish of choice, cleaned and dusted with salt and pepper

2oz butter

1 clove garlic

1 oz Grace coconut milk

1 packet Grace cock soup

1 oz carrot

1oz potato

1oz pumpkin

1oz onion

1/2 oz escallion

2oz ockra

1oz sweet pepper

1 small country pepper cut in two

1sprig thyme

4 pimento seeds

1 pack National crackers

Method.

Heat pan and saute the butter, garlic and pimento seeds for a minute to extract flavours. Place the fish in and add water and cock soup along with the firmer vegetables and coconut milk. Place a lid on and bring flame to medium heat and cook for five minutes. Add remaining vegetables and continue to cook until fish flakes easily, then add your crackers .

Remove from pan, arrange on plates and serve.