US Virgin Island Cuisine

The US Virgin Islands consist of the four main islands of St. Thomas, St. John, St. Croix and Water Island and many smaller islands. It is the only part of the United States where traffic drives on the left. The US Virgin Islands are located in the Caribbean Sea and the Atlantic Ocean, about 50 miles east of Puerto Rico.

Sweetie Shrimp & Chicken Penne
Ingredients
10 16-20-peeled and deveined shrimp tail on
2 5-ounce chicken breast cut into 1″ wide strips
10 ounce uncooked penne pasta
1 small head broccoli cut into spears
6 baby portabello mushrooms sliced 1/4 thin
4 tablespoon olive oil
2 tablespoon fresh chopped garlic
Salt and pepper to taste
1 cup white wine
4 tablespoon Caribbean Specialty Foods Sweetie Pepper sauce
½ cup of chicken stock or water
Method
Boil water and cook pasta until desired tenderness.
In a large sauté pan, heat oil on high. First add chicken and brown all sides. Add garlic, mushrooms and broccoli and sear. Add white wine and reduce by half.
Add chicken stock and reduce by half. Add Caribbean Specialty Foods Sweetie Pepper Sauce and salt and pepper to taste.
Strain pasta and toss together serve in a pasta bowl and top with freshly grated Romano cheese. Serve with your favorite wine.
Almond Tree Snapper with Lemon herded Butter
Ingredients
8 ounce Snapper Fillet
Pinch of black pepper
Pinch of salt
1 cup lightly salted almonds
2 cup fine breaded crumbs
1 cup all-purpose flour
2 eggs beaten
3 tablespoon butter
Method
Rinse the fish fillet and pat dry and season the Snapper on both sides with salt and black pepper.
Grind the almonds and bread crumbs to a fine powder in a food processor, running the machine in short bursts. Do not over grind or the mixture will become oily.
Place the mixture in a shallow bowl, the flour in another bowl and the eggs in a third bowl. just before serving, melt the butter in a large frying pan, over medium heat.
Dip each side of the fish in the flour first shaking off excess, then in mixture, then almond bread crumbs, then pan fry until golden brown and crusty for about 2 minutes per side, then drain and transfer to plate and sprinkle with lemon herb butter.