Couples Resorts offers 4 all-inclusive resorts on Jamaica’s north coast, between Ocho Rios & Negril. As the name implies, it caters to couple only. The key to their success over the years is exceptional service & world class amenities in Jamaica’s most idyllic setting. Just about everything is included. All dining, unlimited premium drinks, 24 hour food service, in room dining, nightly live entertainment, swim up bar, complimentary Wi-Fi, pools, Hobie Cat, waterskiing, windsurfing, kayaking, paddleboards, snorkeling, fully equipped fitness centers, unlimited golf, tennis, complimentary off-site excursions, a trip to Margaritaville & more. They also offer amazing Caribbean cuisine options. You can look forward to world-class dining prepared with the freshest ingredients & Caribbean spices. Foodies can also sit through food presentations and cooking classes. Some call it quality time. Others call it intimacy. In Jamaica, they call it irie —or simply, beautiful.
Couples resorts plan to re-open early summer, in the meantime, we wanted to share some of their recipes for you.
Curried Shrimp Recipe
- 1 lb shrimp
- 3 tbs curry powder
- Salt- pepper to taste
- 4 tbsp corn oil
- 1 clove garlic
- 1 stalk scallion
- 1 sprig thyme
- 1 scotch bonnet pepper
- 1 onion, diced
- ½c coconut milk
- Season shrimp with curry powder, salt and pepper
- Heat pot, add corn oil then garlic clove, scallion, thyme, hot pepper, onion and allow to sauté for a about one minute
- Add shrimp and stir occasionally for a few minutes, then add coconut milk and allow to cook for about five minutes
- Remove and serve
As a bonus, we although thought we would also include Couples Resorts’ Garlic & Dill Grilled Caribbean Lobster & Tuna Recipe
The following ingredients are needed to make the garlic and dill grilled lobster and tuna, with a side of couscous with roasted asparagus and zucchini and blistered cherry tomatoes with a lemon herb oil:
• 1 Caribbean Lobster (Whole or Tail only) – split in half
• 2 each 4 oz pieces of fresh tuna
• 1 small bunch scallion – – chopped
• 2 clove garlic – finely chopped
• 2 tbsp chopped fresh dill
• Juice of 1 Lime
• 4 tbsp olive oil
• salt / freshly ground black pepper
• 1 cup couscous
• 1 cup chicken stock
• 2 tbsp olive oil
• salt / black pepper for couscous
• 1 small zucchini – cut into 1 inch dice
• 1 cup cherry tomatoes
• 1 small red onion
• 2 cloves garlic – roughly chopped
• sprig of fresh thyme
• 4 tbsp olive oil
• salt & freshly ground black pepper for asparagus and zucchini
The first step is to rinse your lobster and tuna with cold water and then pat dry with a paper towel. Then season the lobster and tuna with salt and black pepper.
Next, mix olive oil with the scallion, garlic, lime juice and dill and pour the marinade over the lobster and tuna. Place the bowl in the refrigerator to marinate for at least 30 minutes.
Heat a heavy grill pan up and then cook both the lobster and tuna until done (about two minutes on each side.
For the side dishes, you will need to bring the chicken stock to a boil and mix in the couscous and place the asparagus, zucchini and cherry tomatoes on a baking sheet. Toss in salt and black pepper for seasoning to desired taste and cover the couscous and cook. Pre-heat the oven at 375 degrees and season the vegetables with salt and black pepper. Cook the veggies for 12 minutes or until veggies are “cooked and caramelized on the outside. Once those are ready, mix them in with the cooked couscous.
And to make the lemon herb oil, blend together half a cup olive oil, the zest and juice of one lime, salt and fresh ground black pepper and two teaspoons of mixed fresh herbs (parsley / cilantro / dill) for about 20 seconds.