Caribbean Fungi & Pepper Shrimp Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
2 servings
Ingredients
  • ¼ cup olive oil or canola oil
  • 5 garlic cloves, finely chopped
  • 2 medium onions, finely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon parsley
  • 1 teaspoon fresh thyme leaves
  • 2 teaspoons paprika
  • ¾ teaspoon salt
  • 1 teaspoon brown sugar
  • 3 tablespoons Bacchanal Pepper Sauce, plus more to taste
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons lime juice
  • ¼ cup coconut milk
  • 1½ cups cornmeal
  • 3¾ cups water, divided
  • 1 cup okra, cut into ½-inch pieces, soaked in 2 cups of water
  • 4 tablespoons butter or margarine, divided
  • 1 teaspoon salt, plus more to taste
Directions
  1. Make the fungi: Combine the cornmeal with ¾ cups of water. Stir until saturated and set aside. In a large saucepan, add the remaining 3 cups of water, the okra, 1 tablespoon of butter and salt. Bring to a boil until the okra is cooked (about 5 minutes), then remove and reserve half of the liquid. Stir with a wooden spoon. Add the wet cornmeal mixture into the pan in a slow, steady stream, stirring constantly and adding back the okra water.
  2. Reduce the heat and cook, stirring continuously for about 15 minutes with a wooden spoon until the mixture stiffens. When the mixture breaks clean from the pan, the fungi is finished.
  3. Butter a bowl, turn the mixture into the bowl to shape it, then turn it out into a serving dish.
  4. Make the shrimp: Heat the oil in a large skillet over medium heat. Add the garlic, onions, tomato paste, parsley, thyme, paprika and salt. Cook, stirring occasionally, until the onions are softened, about 5 to 7 minutes.
  5. Add the sugar and pepper sauce. Cook, stirring occasionally, for 2 minutes. Add the shrimp and cook, stirring, until the shrimp are cooked through, about 30 seconds.
  6. Add the lime juice and coconut milk. Bring to a boil over high heat, then reduce the heat and simmer gently, stirring occasionally, for 5 to 10 minutes. Remove from the heat and serve with the fungi.