Ajeen Beckford Creamy Garlic Shrimp Recipes

AJEEN BECKFORD SOUR CREAM MUFFINS

Steps:

• 1. Cream the butter and sugar until light and fluffy. Add the eggs. Beat well.
• 2. Sift the dry ingredients together.
• 3. Stir in the dry ingredients and sour cream, alternately, into the butter mixture. Stir in the vanilla.
• 4. Portion and bake at 350°F until light brown and set, approximately 20 minutes.
• 5. Allow muffins to cool briefly before removing from the pan.
• NOTE: Other fruits and nuts may be added for variety. Add approximately 4-6oz (1 cup) fresh or frozen drained fruit to the batter. Popular products are; blueberries, dried cherries/cranberries, candied fruits, pecans.
• Streusel Topping.
• 1lb 8oz.
• 8oz (250g) cake/pastry flour.
• ¼ oz cinnamon.
• 4oz (125g) brown sugar.
• 4oz (125g) sugar.
• 8oz (250g) whole butter, cold.
• 1. Combine all dry ingredients. Cut in the butter until the mixture is coarse and crumbly.
• 2. Sprinkle on top of muffins or quick breads prior to baking.
• NOTE: topping will keep for several weeks in the refrigerator.

AJEEN BECKFORD CARAMEL SAUCE

Steps:

• Combine the sugar, water and lemon juice in a heavy saucepan. Bring to a boil, stirring to dissolve the sugar. Cook the syrup to the caramel stage. Toward the end of cooking, turn the heat to very low to avoid burning the sugar or letting it get too dark. It should have a golden colour. Occasionally wash down the sides with a brush to dissolve any sugar granules.
• Remove from the heat and let cool five minutes.
• Bring the heavy cream to a boil. Add a few ounces of it to the caramel.
• Stir and continue to add the cream slowly. Return to the heat until all the caramel is dissolved.
• Let cool completely.
• Stir in the milk into the cooled caramel sauce.

JAMAICA'S AJEEN BECKFORD ROASTED CORN CHOWDER

Steps:

• Roast the corn in their husks in a 400°F oven for 45 minutes. Cool, remove husks and cut off the kernels.
• Sweat the vegetables in the butter.
• Add the béchamel and bring to a simmer.
• Add the corn kernels and simmer for a further 20 minutes. Add potatoes and thyme. Simmer until the potatoes are tender.
• Add the cream. Check seasoning and add Tabasco if needed.

AJEEN BECKFORD BASIC BLENDER VINAIGRETTE

Steps:

• Place the garlic in the blender and set on low. Pulse to chop the garlic. Add the mustard, vinegar, salt and pepper. Blend for 15 to 20 seconds. With the blender running, add the oils in a slow steady stream taking about 20 seconds. Then blend for 20 seconds longer until emulsified.
• Change the basic vinaigrette by adding different herbs, sun-dried tomatoes or pesto.
• Try using a little lime juice and honey for a honey-mustard vinaigrette.
• Ajeen Beckford Distinguished Jamaican Chef.

AJEEN BECKFORD CREAMY GARLIC SHRIMP

Steps:

• In sauce pan, melt butter add garlic and sauté for 1 minute.
• Add shrimp and sauté until shrimp are slightly pink.
• Add salt, pepper, onion, parsley, cilantro, and tomatoes.
• Cook for 2 minutes.
• Add cream and cook on medium heat for 5 minutes.
• Serve hot.
• Enjoy.