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The Stuttering Chef

Spring Rolls Jamaica Style

Angel hair pasta, also called capellini, served with shrimp and a lemon cream sauce with herbs and parmesan.

Ingredients

1 cup onion peeled and small dice
3 tbsp of garlic
3 tbsp of ginger, remove skin and finely chopped
1 cup of brown sugar
1 cup of vinegar
2 quart of ketchup
2 cup of soy sauce
5 leaf pimento
3 tbsp of pimento seed, toasted and finally grind
2 stick of cinnamon
1 tsp of grated nutmeg
1 cup of jerk sauce
salt and pepper to taste

Procedure

  • Make warm deep pot and start to saute onion, garlic and ginger.
  • Add sugar and allow to cook until sugar is melted.
  • Add vinegar to mixture and allow to cook until vinegar is about to reduce
  • When ready add ketchup, soy sauce, and rest of ingredient bring to a boil
  • Reduce heat and allow to simmer.
  • Sauce should continue cook for another 1 hour.
  • Taste to season if desired add salt and pepper
  • Strain and sauce and allow to chill
  • Place under refrigeration until ready to be used.


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About Us

Chef Conroy Arnold grew up in Wait-a-Bit, Jamaica, where he developed his love of traditional island cuisine. After earning degrees from SUNY and the Culinary Institute of America, he honed his skills at world-renowned restaurants including New York’s famed three-star Nobu. Now Conroy is the head chef at Christopher's Restaurant at Hermosa Cove Resort in Ocho Rios.

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