Trinidad Shrimp Stew with Ginger Rice

Trinidad Shrimp Stew with Ginger Rice

(Makes 2 Servings)

	10 oz shelled & deveined large shrimp		½ cup thinly sliced onion
	1 med tomato, blanched, peeled, seeded, and chopped		1 garlic clove, minced
	1 Tbsp each of chopped chives and lime juice		¼ tsp salt, divided
	1 green chili pepper, seeded and chopped		⅛ tsp ground thyme
	⅛ tsp curry powder	¼ tsp ground ginger	dash of pepper
	½ cup water	2 oz uncooked long-grain rice	1 tsp each vegetable oil & butter
	Directions:
	In a medium glass or stainless steel bowl, combine shrimp, tomato, onion, chives, lime juice, garlic, chili pepper, ⅛ tsp salt, and the thyme and pepper.  Stir to combine and let marinate at room temperature for 30 minutes.  In a small saucepan, combine rice, water, ginger, curry powder, and remaining ⅛ tsp of salt and bring to a boil.  Reduce heat to low, cover, and let simmer until rice is tender -- 15 to 20 minutes.  In a 10-inch nonstick skillet, combine oil and butter and heat until butter is bubbly and hot; pour shrimp and marinade mixture into skillet, cover and let cook over high heat until the shrimp turns pink (about 2 minutes).  To serve, arrange gingered rice on serving plate and top with shrimp.

Irish Rover's Unicorn Pub Shepherd's Pie

Irish Rover's Unicorn Pub Shepherd's Pie
(From: Irish Rover's Unicorn Pub)
(Makes 6 Serivngs)

	2 lbs lean ground beef	1½ cups corn	8 oz beef broth
	1 cup onion, diced	1 cup carrots, diced	1 cup celery, diced
	2 coves garlic, minced	½ tsp nutmeg	salt & pepper to taste
	2 Tbsp butter mixed with 2 Tbsp flour
	2 lbs potatoes cooked and mashed with butter
	Directions:
	Cook ground beef in frying pan until brown.  Add onion, carrots, celery, garlic, salt, pepper, and nutmeg.  Lower heat and cook for 10 minutes or until vegetables are wilted.  Add beef broth and bring to a boil.  Stir in enough of the butter/flour roux to make a thick gravy to bind the filling.  Pour into large shallow baking pan and cool.  The filling should be about 1½-inches deep.  Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes.  Smooth potatoes evenly, brush surface with butter.  Bake at 325ºF for 35 to 40 minutes. The Irish Rovers own a very successful "old country" pub in Calgary, Alberta.  This recipe came directly from Ireland via the Irish Rovers more than 20 years ago.