Jamaican Soursop Juice

Ingredients:
1 Soursop
3 Cups water
1 Tsp Nutmeg
Sweeten Milk

Instructions:

1. Wash, peel and place soursop in a large bowl.
2. To the bowl, add 1 cup of water and use hands to extract the juice from the pulp. 
3. Strain and return pulp to the bowl.
4. Add remaining cups of water and continue to extract the juice from the pulp. Strain and discard pulp.
5. Add nutmeg and sweeten with sweeten milk.
6. Chill or serve with ice.  

Coconut Curry Shrimp

Ingredients:

31-40 uncooked shrimp, peeled
1 onion,diced
2 green onion, diced
1 garlic clove, diced
1/2 scotch bonnet pepper, diced
1/2 Cup coconut milk
1 Tsp. Salt
1 Tsp. Black pepper
2 Tsp. Jamaican curry powder
2 Tbsp. Vegetable oil

Instructions:

1. Peel, rinse and season shrimp with salt, pepper and one teaspoon of curry powder. Set aside. 
2. In a skillet, heat vegetable oil and burn/fry remaining curry powder for 2 minutes. 
3. Add onion, green onion, garlic and scotch bonnet pepper and sauté for one minute. 
4. Add shrimp and cook for 2 minutes. Then, add coconut milk and cook for an additional 5 minutes.
5. Garnish and serve warm. 

Strawberry Cream Cheese French Toast Casserole

Ingredients:
1 French Bread
6-8 Eggs
10 Strawberries, Sliced
1 Teaspoon Cinnamon powder
1/2 Cup granulated sugar
1 Tablespoon Vanilla extract
1/2 Cup Milk

Cream Cheese:
1 Cream Cheese
1/2 Cup Milk
1/2 Cup Granulated Sugar
1 Tbsp. Lemon juice

Instructions:

1. Cut French bread into bit size pieces.
2. In a bowl, beat together eggs, cinnamon powder, sugar, vanilla extract and milk. Set aside.
3. In a separate bowl, mix together cream cheese, milk, sugar, and lemon juice until you get a creamy texture.
4. Preheat oven to 350 degrees F. and spray/grease baking dish.
5. Place bread mixture in the baking dish and layer strawberries and cream cheese on top. Then place in the oven to bake for 30-35 Minutes.
6. Removed and serve warm.