JAMAICAN JERK SHRIMP IN FOIL
This one speaks for itself. Spicy shrimp in a jerk seasoning cooked in foil.
Provided by JOHN MITSCHKE
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat a grill for medium-high heat.
- Combine soy sauce, vinegar, onion, olive oil, green onions, thyme, habanero peppers, sugar, nutmeg, allspice, and cloves in a food processor; blend for about 15 seconds to make the jerk seasoning.
- Shape foil into a bowl. Add shrimp and pour in enough jerk seasoning to cover. Place the foil bowl on the grill. Seal the top, leaving a small opening. Grill until pink, stirring occasionally, about 10 minutes. Pour shrimp into a medium bowl.
- Heat the remaining sauce in a small saucepan over medium heat, 2 to 3 minutes. Spoon sauce over shrimp.
Nutrition Facts : Calories 299.2 calories, Carbohydrate 15.3 g, Cholesterol 172.6 mg, Fat 16.2 g, Fiber 3.1 g, Protein 23.6 g, SaturatedFat 2.9 g, Sodium 3814 mg, Sugar 6.7 g
SWEET AND SPICY JERK SHRIMP
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
- Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
- Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
- Roast in the preheated oven until shrimp are opaque, about 15 minutes.
- Sprinkle with cilantro and serve with brown rice and lime wedges.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 61.1 g, Cholesterol 258.9 mg, Fat 9.4 g, Fiber 5.9 g, Protein 31.4 g, SaturatedFat 1.5 g, Sodium 647.5 mg, Sugar 30.4 g
JERK SEAFOOD PACKS
Make and share this Jerk Seafood Packs recipe from Food.com.
Provided by Sugarmagnolia_fl
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Light grill.
- In a food processor, pulse the cilantro with the scallions, garlic, thyme, ginger, chile, allspice and nutmeg until coarsely pureed.
- Blend in the olive oil, tomato paste and vinegar. Season with salt and pepper.
- Transfer 6 tablespoons of the puree to a large bowl. Add the mussels, cockles/clams and tomatoes and toss to coat.
- Tear off four 20-inch-long sheets of extra-heavy-duty foil.
- Mound half of the seafood in the center of each of 2 foil sheets. Add the shrimp in a layer on the seafood. Cover with 2 remaining sheets of foil; fold up the edges all around to seal.
- Grill the hobo packs over a hot fire for about 6 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a large rimmed platter. Open the packs carefully, pour the eseafood into shallow bowls.
- Serve with garlic bread.
Nutrition Facts : Calories 408.1, Fat 14.1, SaturatedFat 2.3, Cholesterol 236.5, Sodium 874.5, Carbohydrate 16.5, Fiber 2, Sugar 3.7, Protein 51.7
JERK PRAWN & COCONUT RICE BOWLS
With just four ingredients and a matter of minutes you can cook up a filling coconut rice bowl with king prawns - simple, speedy, nice and spicy!
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 8m
Number Of Ingredients 4
Steps:
- Heat 1 tbsp flavourless oil in a large frying pan. Add the prawns and the jerk seasoning, and cook for 1-2 mins. Drain the beans, reserving 3 tbsp of the chilli sauce.
- Add the beans to the pan along with the reserved sauce and the coconut rice. Fry for 3-4 mins, then season with salt to taste and spoon into two bowls to serve.
Nutrition Facts : Calories 531 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 29 grams protein, Sodium 2.6 milligram of sodium
JERK FISH
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a blender or food processor combine jerk sauce, water, onion, thyme, scallion, pepper and sherry, if desired, and puree until smooth. Pour the mixture into a glass or ceramic baking dish. Place fish in the marinade and coat well. Refrigerate for 2 hours.
- Prepare grill. Remove fish from marinade and pat dry. Grill 5 to 8 minutes on each side, until fish flakes easily with a fork. Serve with rice and additional jerk sauce, to taste.
CARIBBEAN JERK SHRIMP
This is a quick and simple recipe that is as appropriate for a tailgate party as it is to serve your boss or in-laws. Serve as a finger food with or without cocktail sauce. Or for a sit down dinner, serve over greens with an Asian style dressing, or with a stir fry of veggies prepared the same as the shrimp in a separate skillet or wok and cooked about 10 minutes on slightly lower heat.
Provided by Stoblogger
Categories Very Low Carbs
Time 10m
Yield 1 pound, 4 serving(s)
Number Of Ingredients 3
Steps:
- I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined, tails can be either on or off.
- The most important thing to remember with this recipe is to completely thaw the precooked, frozen shrimp in a colander. When most of the water drains off, pat dry the shrimp as much as possible with paper towels. (Or start with fresh, peeled, deveined shrimp, precooked. A lot of grocers will steam them at no extra charge.).
- Turn your burner on medium high (almost high) and set your large non stick skillet or wok over the burner. When skillet begins to get really hot, but NOT smoking, quickly add the melted butter and shrimp.
- Sprinkle on the Caribbean Jerk Seasoning to taste. It's hot and spicy so be careful if you don't like the heat.
- Keep the shrimp moving in the pan, glazing the shrimp with the hot butter and spices.
- Cook just until hot and slightly browned. (only about 3 minutes or even less depending on the heat of your skillet).
- You can also make these in the broiler or on the grill after tossing the shrimp in melted butter, sprinkling on Caribbean Jerk Seasoning and spreading them on a broiler pan or open grill. Broil for only 2 to 3 minutes, watching closely.
Nutrition Facts : Calories 222, Fat 13.5, SaturatedFat 7.7, Cholesterol 203, Sodium 249.7, Carbohydrate 1, Protein 23.2
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