Bahama Mama Seafood Fritters With Tangy Caribbean Cocktail Sauce Recipes

Steps:

• COCKTAIL SAUCE - Combine all the ingredients for the cocktail sauce, and cover and refrigerate until ready to use.
• FRITTERS - In a large bowl, combine the flour, baking powder, salt and pepper. In a medium bowl, combine the remaining ingredients (expect the oil). Make a well in the dry ingredients, and add the liquid. Stir with a rubber spatula until just combined.
• In a deep, heavy saucepan, heat half of the oil to 375°F/190°C (To test temperature: A small piece of bread dropped into the oil should float up to the surface almost immediately and brown within 45 seconds.).
• Drop the fish mixture by spoonfuls into the hot oil. Deep fry the fritters in batches until golden brown, for about 5 minutes. Transfer to a paper towel-lined plate (to absorb excess oil).
• Peel and slice the plantain lengthwie as thinly as possible. In a deep, heavy saucepan, heat the remaining oil to 375°F/190°C (Try the bread test again.) Carefully place the plantain strips into the hot oil, frying in batches so they do not stick to one another. With a slotted spoon move the strips around for about 1 minute until they become crsip. Immediatgely remove them and transfer to a paper towel-lined plate. Sprinkle with salt while they are still warm.
• To serve, place a Romaine leaf inside a bowl, then top with a couple of the plantain strips. (Placing them against the side of the bowl gives the dish a little height.) Add about 3 seafood fritters. Sprinkle some diced red peppers on top of each fritter.
• Serve with Caribbean Cocktail Sauce on the side.

Steps:

• Mix everything together.
• Pour into a collins glass and serve.

Steps:

• Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink's consistency is slushy.

Steps:

• In a medium bowl, combine all the ingredients. Whisk very well until blended.
• Cover and transfer to the refrigerator for 1 hour.
• When time to serve, garnish with some dill. Makes 1 ¼ cups.

Steps:

• whisk first 4 ingredients in a large bowl.
• make a well in the center.
• add eggs, scallions, scallops, shrimp, red onion, clam juice, ale and jalapeno, stir well to blend preheat oven to 250.
• pour oil into skillet to reach 1 inch, heat over medium-hi.
• working in batches drop batter by heaping spoonfuls into oil, fry about 3 minutes per side remove to a paper towel lined pan and keep warm in oven.
• serve with lemon wedges and tartar sauce.

Steps:

• In a shaker filled with ice Mix the Bacardi and pineapple juice.
• shake well until too cold to hold.
• strain the content into a glass filled with ice.
• rinse shaker and fill again with ice.
• mix the Curacao and cream of coconut and shake until too cold to hold.
• Stain the contents into the same glass and mix.

Steps:

• Mix all ingredients.
• Place into a container with a lid.
• Chill for 4 hours.