A quintessential Bahamian zesty tomato-based comfort dish that is typically served
over rice, mashed potatoes and enjoyed throughout the year.
8-11 pieces per lb. (454g) jumbo shrimp or prawns, peeled and deveined
8-10 Jumbo Sea Scallops
2 cups mussels, cleaned and rinsed
1 Tbsp (15 mL fine sea salt
2 tsp (10 mL) lemon pepper seasoning
¼ cup olive oil, divided
½ medium onion, sliced
½ cup bell peppers ea. yellow, orange, and green
1 Bottle Island Gurl Foods Bahama Steamed Sauce
2 Tbsp (30 mL) Italian parsley, diced for garnishing or
¼ cup (60 mL) micro greens for garnishing
1. Season shrimp, scallops with salt and lemon pepper seasoning on both sides. Heat a large skillet with oil over medium-high heat, cook the shrimps on both sides for 2-3 minutes per side until opaque, remove set aside on a plate.
2. Add scallops to the skillet, sear on each side for 1 minute per side, transfer to the plate with shrimps.
3. Add 2 Tbsp oil to the skillet and heat over medium heat. Add onions, peppers and cook for 3 minutes. Add Bahama steam sauce, mussels, cover with a lid and let steam for 5 minutes or until mussels open, discard and closed mussels.
4. Add the shrimps, scallops to the skillet and mix or toss in the sauce. Add parsley, adjust seasoning, if necessary, remove from heat. Serve over rice or Caribbean mashed potatoes.