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Delectable Dishes

From tangy to piquant, crunchy to creamy, five of Cayman's most innovative restaurants share mouth-wateringly delicious recipes that embrace island produce to spice up the kitchen and give taste buds something to shout about.

Cayman Style Sauce

  • 8 oz canned peeled tomato
  • 4 oz whole peeled tomato
  • 4 oz yellow onion
  • 2 oz red pepper
  • 2 oz green pepper
  • 1 oz garlic
  • 2 oz Pickapeppa Sauce
  • 1 oz butter
  • 1 tsp scotch bonnet
  • Salt and pepper to taste

Slice tomato, onion, peppers, garlic and scotch bonnet. Mill the tomatoes in the food mill. In a pan add canola oil and sweat the sliced vegetables. Add the milled tomato and Pickapeppa Sauce. Simmer for 15 minutes until it looks like ketchup. Season to taste, finish with butter.

Created by SEVEN, The Ritz-Carlton, Grand Cayman

Curried local coconut & red lentil soup

  • 3 Tbsp coconut oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1 Tbsp curry powder
  • 1 tsp coriander seeds, crushed or ground
  • 1 tsp tumeric
  • 1 cup red lentils, rinsed and drained
  • 4 cups veggie stock
  • 2 lbs fresh local coconut meat
  • 2 tsp salt and black pepper
  • mint and cilantro, chopped.

Heat oil in a large pot, add onion, garlic and spices. Sauté for a few minutes then stir in lentils and stock. Cover and simmer for 30 minutes, until lentils are soft. Place coconut meat in blender and process until smooth, add some soup to combine. Mix with remaining soup, season and garnish with chopped mint and cilantro.

Created by Jessie Ormond, Executive Chef
Jessie's Juice Bar www.jessiesjuicebar.com

Butter-Poached Shrimp With Coconut Lemongrass Cream and Pineapple Relish

Butter-poached Shrimp

  • 15 shrimp, peeled and deveined
  • 6 oz unsalted butter clove of garlic, crushed
  • 1/2 scotch bonnet pepper
  • salt and pepper

Combine all the ingredients in a small pot, on medium heat slowly poach shrimp for 8-10 minutes.

Coconut-lemongrass cream

  • 6 oz coconut milk
  • 1 stalk lemongrass, minced clove of garlic
  • salt and pepper, to taste

Combine all ingredients except salt and pepper in a pan, bring to a boil and cook for 5 minutes, reduce heat and cook for another 10 minutes, reducing liquid by half. Strain and season to taste.

Pineapple Relish

Dice a wedge pineapple, red onion, roasted red pepper and mix with a handful of chopped cilantro. Combine 1 tsp extra-virgin olive oil and 1/2 tsp fresh lime juice with salt and pepper, to taste and mix with diced relish ingredients.

Combine all the ingredients, season and reserve. Garnish with green plantain chip and fresh chives.

Created by Chef Julio
Mise en Place www.catering.ky

Tempura Lobster Tacos with Sweet Chili Mango Sauce

Sweet Chili Mango Sauce

  • 2 egg yolks
  • 1/2 tsp Dijon mustard
  • 40ml vegetable oil pinch salt
  • 20ml sweet chili sauce
  • 50ml mango puree

In a bowl, whisk yolks, mustard and salt, add oil whilst whisking until sauce thickens. Add sweet chili and mango puree, stir until blended.

Crispy Lobster

  • 250g flour
  • 1 tsp salt
  • 250g club soda
  • 125ml ice water
  • 1 egg beaten 70g of lobster tail meat cut in chunks
  • 300ml vegetable oil for frying

Sift together dry ingredients; set aside. Combine wet ingredients in bowl. Add dry ingredients to egg-water mixture; stir briefly, avoid over mixing. Dip lobster chunks in batter, fry until golden and crispy.

Taco Filling

  • Julienne cucumber
  • 1/2 avocado
  • handful of chopped cilantro, mint and Thai basil
  • radish, spring onion and jalapeño, thinly sliced

Warm tortillas then plate. Drizzle sweet chili mango sauce on tortillas. Place cucumber, avocado and herbs followed by tempura lobster. Top with green onions, radish and jalapeño.

Created by JP Gorley, Executive Chef
Lobster Pot www.lobsterpot.ky

Green Mango Salad with Poached Prawns


  • 1 large, under-ripe mango, julienne
  • 1/2 carrot, julienne
  • 1/2 red onion, julienne
  • Fresh cilantro and basil chopped
  • 1/2 cup toasted and chopped peanuts


  • 3 Tbsp fish sauce
  • 3 Tbsp brown sugar
  • 2 Tbsp lime juice
  • 1 Thai green chili, sliced thin

Poach the prawns in salted hot water with lime. Once cooked, put into ice water to stop the cooking. Remove after a few seconds and reserve to the side. Mix the mango, carrot and red onion in a bowl with two tablespoons of dressing. Place salad on a plate, top with chopped peanuts, cilantro, basil and poached prawns.

Created by Chef Dylan Benoit
Mizu Asian Bistro + Bar www.mizucayman.com

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