Deliciously spicy Jerk Shrimp. Don’t you like it?
After Mimi’s pineapple gazpacho, we continued on our Caribbean theme dinner with this delightfully spicy jerk shrimp. It was citrusy, earthy, sweet and spicy, a true flavor explosion in you head. This dish came about because of our last trip to the Caribbean. Now in the post on pickled chipotles I pointed out we are chile heads. One of the ways to know you are a true chile head is when you realize more than half of the souvenirs from that last tropical vacation were hot sauces and spices. Sure enough, when we went to Puerto Rico last year, we stopped by a little spice shop just for grins. In the process of entertaining ourselves we proceeded to buy a myriad of hot sauces and seasonings.
Fun stuff. :) One of the seasonings we bought was some jerk seasoning as we really enjoy Caribbean jerk. Oddly enough, we had yet to try the jerk seasoning. So, considering we were on a Caribbean theme meal, this gave us the perfect opportunity to try it. Everything as delightful and the jerk seasoning went remarkably well with the shrimp accompanied by spur of the moment coconut rice. This is what we did.
- 1 lb shrimp (26 – 30 count)
- 1 Tbsp. light brown sugar
- 1 Tbsp. sea salt (or to taste)
- 1 tsp. freshly ground pepper
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 limes, juiced
- 2 oranges juiced
- 2 Serrano peppers (you should actually use scotch bonnet of habanero peppers but we didn’t have any)
- 1/2 onion, minced
- 4 Tbsp jerk seasoning
- cilantro, chopped, for garnish
In a bowl, add the jerk seasoning
and whisk together
Pour into a medium saucepan
Heat over medium high heat. Add the onions
and the diced Serrano peppers
Bring to a simmer and simmer for about 10 minutes. Remove from heat and allow to cool. Once cooled, pour into a large mixing bowl and add shrimp.
Given the amount of citric acid, do not let this sit for over 15 minutes or you will have an unusual ceviche. :o After allowing it to marinade for 15 minutes, place shrimp on a grilling rack.
Place under a broiler and broil for 4 – 5 minutes or until done. In the meantime, while the shrimp are cooking, heat the marinade over medium high heat.
When the shrimp are done, remove from broiler. Place a ring of easy, peasy coconut rice (recipe fond here) in the middle of a plate
Arrange shrimp around the coconut rice
Spoon marinade over shrimp
Finish with chopped cilantro
Serve & enjoy!