Kwame Onwuachi: Tasting Home: Afro-Caribbean Cuisine

No flavor goes to waste in this étouffée — even shrimp shells are used to make the seafood stock. If using shelled shrimp, ask for 6 ounces of shells from the fish counter, or choose a high-quality fresh stock. It's inspired by Kwame's memories of his grandmother Cassie Phillips' definitive version of the dish.

Serves:6 to 8
Active Time:45 mins
Total Time:1个小时30分钟

• 2 pounds shell-on raw medium shrimp
• 4½杯水
• ½ cup unsalted butter (4 ounces)
• 半杯多用途面粉（约2 1/8盎司）
• 1 medium-size yellow onion, finely chopped (about 3/4 cup)
• 2根大芹菜，切碎（约1杯）
• 2 large green bell peppers, finely chopped (about 1 ¼ cups)
• 10 garlic cloves, coarsely chopped
• 1汤匙调味克里奥尔语（如商标Tony Chachere的）
• 1个干湾叶
• 4个百里香小枝
• 半一斤新鲜的蟹肉，精挑细选
• Kosher salt, to taste
• Hot cooked long-grain rice, for serving

1. 皮尔和devein虾;储备炮弹。封面虾保鲜膜，放入冰箱冷藏，直到准备使用。带来4½杯水和保留壳一煮在一个大的平底锅中高。从热量中取出;静置15分钟。应变股票，并丢弃炮弹。抛开4杯虾汤。
   
2. Melt butter in a large heavy saucepan over medium. Whisk in flour; cook, whisking constantly, until light blond, about 3 minutes. Add onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add Creole seasoning, bay leaf, and thyme; cook, stirring constantly, 1 minute. Add stock; cook, stirring occasionally, until slightly thickened, about 30 minutes.
   
3. Add shrimp and crabmeat; cook over medium, stirring occasionally, until shrimp is fully cooked, 3 to 5 minutes. Remove and discard bay leaf and thyme sprigs. Season with kosher salt to taste; serve over rice

虾股票可存放在密封容器中在冰箱中长达2周。

在牙买加，escovitch鱼 - 鱼炒真实，然后用酸菜，切成薄片蔬菜淋上 - 无处不在。在这个版本中，一个大蒜腌形成地壳的鱼厨师，增添风味，并保持甲鱼水润柔嫩，并切成薄片辣椒，红萝卜的腌制纠结，和洋葱使得昏昏欲睡，脆脆的浇头香酥全甲鱼。

Serves:2至4.
Active Time:45 mins
Total Time:45 mins, plus 6 hours for pickling

Pickled Vegetables:

• 2 medium-size yellow onions, thinly sliced
• 2个大胡萝卜，切成细条
• 四分之一杯蒸馏白醋
• 5 large garlic cloves, minced
• 4 teaspoons minced peeled fresh ginger
• 1 fresh Scotch bonnet chile, stemmed, unseeded, and thinly sliced (about 1 tablespoon)
• 2个茶匙新鲜的柠檬汁
• 2茶匙地面五香粉
• 1 teaspoon kosher salt

鱼：

• 1 cup canola oil, plus more for frying
• 20个大蒜瓣
• 2 tablespoons seasoned salt (such as Lawry's)
• 1 tablespoon fresh thyme leaves
• 1片剥离生姜（2英寸）的
• 2整个红鲷鱼，缩放和去内脏（3至31/2磅）
• 2茶匙粗盐

1. Make the pickled vegetables: Combine onions, carrots, vinegar, garlic, ginger, chile, lime juice, allspice, and salt in a large bowl; toss to combine. Cover and refrigerate 6 to 24 hours.
   
2. 使鱼：结合油，蒜，调味盐，百里香，姜在搅拌机;处理直到调匀的糊状物的形式，约2分钟。用一把锋利的刀子，得分鱼皮的网状图案。擦油混合均匀的皮肤和鱼类腔。在一个大的烤板的地方鱼;用保鲜膜盖紧。冷藏约2小时。
   
3. 填写荷兰大型烤箱（足够宽，以适应整个1个甲鱼水平）油与4英寸的深度。热过中等 - 高，直到油到达350°F。鱼撒上均匀地粗盐。夏花鱼种，1的时间，直到焦黄并通过熟，约10分钟后，小心中途转弯做饭的时间。从锅中取出，并转移到盛盘。顶配咸菜。

Serves:1
Active Time:10 mins
Total Time:10 mins

• 1 ounce honey
• 1 ounce hot water
• 2 ounces gin (such as The Botanist)
• 1盎司接骨木花亲切（如尔沃）
• 3/4 ounce fresh lime juice
• 2盎司补药
• Lime wheel, for garnish

1. In a small bowl, stir the honey and hot water until the honey dissolves for the honey syrup. Fill a rocks glass with ice. Add the gin, elderflower cordial, lime juice, and ½ ounce of the honey syrup (reserve remaining syrup for another use — or more cocktails!). Stir to combine, then top with the tonic. Garnish with the lime wheel and serve.