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Read by Michael Flamel
A Taste of the Tropics: A Valentine to Remember
Every winter, when the Boston chill settles in, Gail and I find ourselves escaping to warmer shores. Last year, we made our way to Saint Martin, landing just in time to celebrate Valentine’s Day on the island. Gail had pulled off a surprise—reservations at a charming restaurant by the sea, where the scent of ocean breezes mixed with the rich aromas of Caribbean spices.
That night, we feasted on jerk-spiced grilled shrimp with mango salsa, paired with coconut rice and tropical fruit salad. The flavors danced with the rhythm of the waves, reminding us how special it is to share a meal with someone you love. Back in Boston, we’ve found a local restaurant that serves this dish, bringing a little Caribbean sunshine into our cold winters.
If you’re looking to bring a bit of the tropics to your Valentine’s Day—or any romantic dinner for two—this jerk-spiced grilled shrimp with mango salsa is the perfect way to add a little spice and fun to the evening.
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Jerk-Spiced Grilled Shrimp with Mango Salsa
Recipe 1: Jerk-Spiced Grilled Shrimp with Mango Salsa
Origin Story: A Caribbean Love Story in Every Bite
Jerk seasoning, a hallmark of Caribbean cuisine, has roots that trace back to the island of Jamaica. The combination of spices, heat, and smokiness creates an unforgettable flavor that perfectly complements the natural sweetness of shrimp. When paired with the bright, juicy notes of mango salsa, this dish offers a harmony of heat and sweetness, much like a Caribbean love story.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soups
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp jerk seasoning (store-bought or homemade)
- 1 tbsp olive oil
- 1 lime, juiced
- 1 tbsp honey
For the Mango Salsa:
- 1 ripe mango, diced
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced (optional for extra heat)
- 2 tbsp fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper, to taste
Instructions
- Marinate the Shrimp: In a large bowl, combine the jerk seasoning, olive oil, lime juice, and honey. Toss the shrimp in the mixture until well-coated. Let it marinate for 15-20 minutes while you prepare the salsa.
- Prepare the Mango Salsa: In a medium bowl, mix the diced mango, red onion, bell pepper, jalapeño (if using), cilantro, and lime juice. Season with salt and pepper to taste. Set aside in the fridge to let the flavors meld.
- Grill the Shrimp: Heat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers and grill for about 2-3 minutes per side, until they’re cooked through and have a nice char.
- Serve: Plate the shrimp and top with a generous spoonful of the mango salsa. Serve alongside coconut rice and tropical fruit salad for a complete Caribbean-inspired meal.
Serving Suggestions:
Coconut Rice: Cook jasmine rice with coconut milk and a pinch of salt for a creamy, fragrant side.
Tropical Fruit Salad: Combine fresh pineapple, papaya, and kiwi for a refreshing complement to the shrimp.
Beverage Pairing:
Rum Punch or Fresh Coconut Water: A classic rum punch is perfect to wash down the heat of the jerk seasoning, or opt for fresh coconut water for a light, refreshing option.
Cuban Black Bean and Sweet Potato Bowl
Recipe 2: Cuban Black Bean and Sweet Potato Bowl
Origin Story: A Flavorsome Journey to Havana
Cuban cuisine is known for its bold and rich flavors, combining Spanish, African, and Caribbean influences. The combination of black beans and sweet potatoes offers a hearty and nutritious meal that reflects the heart and soul of Havana. Paired with plantain chips and a refreshing mojito, this bowl transports you straight to the bustling streets of Cuba.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Soups
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 red onion, chopped
- 1 garlic clove, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 cup vegetable broth
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Instructions:
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, and cumin. Spread them on a baking sheet and roast for 25-30 minutes, or until they’re tender and caramelized.
- Prepare the Black Beans: In a skillet, heat a little olive oil over medium heat. Sauté the red onion and garlic until softened, about 3 minutes. Add the cumin, chili powder, and black beans, stirring to coat the beans in the spices. Pour in the vegetable broth and let it simmer for 5 minutes, allowing the flavors to meld.
- Assemble the Bowl: Divide the roasted sweet potatoes and black beans into bowls. Top with avocado slices, fresh cilantro, and a squeeze of lime juice.
Serving Suggestions:
Plantain Chips: Serve crunchy plantain chips on the side for a crispy element.
Avocado Slices: Creamy avocado balances the spices in the dish perfectly.
Beverage Pairing:
Mojito or Ginger-Lime Sparkling Water: A classic Cuban mojito with fresh mint and lime makes for a refreshing accompaniment. For a non-alcoholic option, ginger-lime sparkling water adds a zesty fizz.
Whether you’re celebrating a tropical Valentine’s Day or just looking to spice up a winter dinner, these recipes offer a delicious escape to the Caribbean. With flavors that will transport you to the islands, you won’t need a plane ticket—just a couple of plates and a little imagination! ❖
