JAMAICAN JERK SHRIMP Recipe A POPULAR QUICK AND SIMPLE APPETIZER RECIPE THAT IS VERSATILE AND PERFECT FOR EVENTS OR SIT DOWN DINNERS. SERVE AS FINGER FOOD WITH OR WITHOUT COCKTAIL SAUCE OR SALSA, OVER GREENS OR WITH RICE.
1 pound extra-large shrimp, tail on, deveined and cleaned
1 tablespoon coconut oil
1 tablespoon lemon juice
½ cup shallots, chopped
1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground pepper
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon salt
½ cup soy sauce
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
3 medium scallions, chopped
2 Scotch bonnet chilies, chopped
2 garlic cloves, chopped
1 tablespoon five-spice powder
1. In a food processor, combine the onion, scallions, chilies, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste.
2. While the food processor is on, add the soy sauce and oil steadily.
3. Peel shrimp, leaving tails on; devein and clean in a bath of vinegar or lemon with water.
4. Drain and dry with paper towel. Place in a large bowl. Sprinkle jerk seasoning over shrimp and mix well. Let marinate for about 5 minutes.
5. Heat tablespoon of coconut oil in a large skillet over medium heat. Add shrimp and cook while stirring occasionally. Remove the shrimp from heat and set aside.
6. Add shallots and lemon juice to skillet. Cook for about 3 – 5 minutes while stirring.
7. Add shrimp back to skillet. Stir to incorporate with shallots mixture. Cook for 1 – 2 minutes longer and serve immediately
Source website African-and-Caribbean-Recipes.pdf
