A Taste of Travel: Couples Ocho Rios -- Ocho Rios, Jamaica

by Paris Permenter & John Bigley

As its name suggests, this resort is for couples only. Immensely popular, this all-inclusive makes vacation fun easy. It is also admirable for its promotion of off-property attractions through free excursions for guests. Travelers can enjoy an excursion to Dunn's River Falls, a shopping trip in Ocho Rios, or a sunset cruise, all part of the all-inclusive offerings.

The resort includes four restaurants. Especially notable are Bayfront, an Italian restaurant perched on the water's edge with a beautiful view and serenaded by the water's lap against the shore, Calabash Café for Jamaican dishes, and Le Gourmet, a fine dining restaurant just off the lobby featuring French-inspired cuisine.

Couples' chefs have won many culinary awards. This year the resort walked away with 21 medals and awards in the Jamaica Cultural Development Commission's Culinary Arts Competition including two gold medals, four silver, 10 bronze, and five special awards including Chef of the Show.

Couples has a large white sand beach with a full menu of watersports offerings. For those seeking a total tan, a boat carries travelers out to a small island specially set aside for nude sunbathing where you can enjoy plenty of sun as well as a dip in the pool and a swim up bar.

Jamaican Pepper Shrimp, Couples Ocho Rios

2 pounds jumbo shrimp, unshelled
6 cloves garlic, finely chopped
3 whole scotch bonnet peppers or hot chili peppers
2 limes, juiced
1 onion, finely chopped
4 tomatoes, peeled and chopped
1 escallion, finely chopped
1 tablespoon pepper wine
Fresh ground black pepper and salt to taste
2 tablespoons olive oil

Sauté garlic, onion, hot peppers, escallion for one minute in hot olive oil. Stir in lime juice, tomatoes, salt and pepper and cook for five more minutes. Add the shrimp and pepper wine and cook five to six minutes more, stirring constantly until shrimp is done. Serve warm with a finger bowl and a bowl for shells.

Chef's tip: Best served with a Red Stripe beer to cool the heat.

Callaloo and Crab Soup, Couples Ocho Rios

1 pound fresh callaloo or spinach leaves, washed and shredded
1 onion finely chopped
2 garlic cloves finely chopped
5 ounces okra, sliced
1 scotch bonnet pepper or hot chili pepper, seeded and chopped
1 escallion or chive finely chopped
1 fresh thyme sprig
2 tablespoons butter
3 cups chicken stock
1 cup coconut milk
8 ounces crab meat
Salt and pepper to taste

Heat butter over moderate heat. Sauté onion and garlic for about three minutes until soft. Add pepper, chives, thyme, and okra and cook for five more minutes. Stir constantly.

Stir in callaloo and cook for three minutes, stirring to cook leaves evenly. Pour over coconut milk and stock. Bring to boil then simmer for 30 minutes. Stir in crab meal, season with salt and freshly ground pepper to taste and cook five more minutes.

Serve immediately in warm bowls or coconut shells for special effect. May be garnished with crab claws, thyme sprig, escallion, etc.