Ingredients: 5-6 "10-15" jumbo shrimp (marinated in jerk sauce for at least 24 hours) 6 tbsp unsalted butter 1 tsp diced garlic 1/8 cup julienne (finely sliced) carrots 1/2 cup coconut rum 3 snapper filets (about 4 inches in diameter) 1/4 cup jerk seasoning 1 cup chopped calaloo (substitute spinach) 4 bammies (cassava cakes)-recipe below 1/3 cup of chopped blanched ackee (unblanched ackee will cause an upset stomach) 2 tsp fresh chopped garlic Salt and pepper (to taste) small pieces of conch 1/2 coconut shell (for presentation)

Methods:

1. Preheat a wok on high. Add 2 tablespoons of butter. Add the jumbo shrimp and 1 teaspoon of diced garlic. Toss them. Add 1/8 cup of finely sliced carrots and continue stirring. Add 1/2 cup of coconut rum. Let it simmer until the shrimp are fully cooked. Plate the shrimp.
2. Heat the wok on high heat and add 2 tablespoons of butter. Add 1 snapper filet. Coat the other 2 snapper filets in jerk seasoning and add them to the wok. Cook until the seasoned filets have a nice crust and the unseasoned filet is a golden brown. Plate the fish.
3. Rince wok with some water. Heat the wok on high heat, add 1 tablespoon of butter and 1 cup of calaloo or spinach. Toss quickly to avoid burning. Cook until just done.
4. In a medium sized frying pan on medium/high heat add 1 tablespoon of butter and 1/3 cup of previously blanched ackee. Add 1 teaspoon of fresh chopped garlic, salt and pepper to taste. Mix well. Add two small pieces of conch and mix again. Continue tossing and stirring until it is cooked.

Bammies (makes 1 dozen)
Ingredients:

2 lbs. Cassava root
1 tablespoon salt (to taste)
Cooking oil as required

Methods:

Grate the cassava and squeeze dry. Pound it smooth in a mortar and pestle, or put in a blender or food processor. Pass the pulp through a sieve or coarse strainer to make cassava meal. Add salt. Heat a 6" skillet or a large griddle with 6" rings on top. Place over high flame and use 1 cup of the cassava for each bammie, pressing it into the pan with a cloth so that it takes the form of the bottom of the pan (or metal ring). Cook for 5 minutes, watching it carefully so it does not burn. Turn with a spatula and cook the other side for another 3 minutes. Remove to a clean plate.

To Plate:

Fill an empty half coconut shell with the ackee and a shrimp on top. Stack the snapper filets with the calaloo in between. Alternate between the two. Place the remaining shrimp and bammies around the plate. Use any left over carrot slices to garnish and add color to top of the snapper filets.