© 2013 REMCooks.com

Jerk Shrimp

© 2013 REMCooks.com
© 2013 REMCooks.com

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.

© 2013 REMCooks.com
© 2013 REMCooks.com

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.

Ingredients

  • 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
© 2103 REMCooks.com
© 2103 REMCooks.com

Instruction

In a bowl, add the jerk seasoning

© 2013 REMCooks.com
© 2013 REMCooks.com

brown sugar

© 2013 REMCooks.com
© 2013 REMCooks.com

salt

© 2013 REMCooks.com
© 2013 REMCooks.com

olive oil

© 2013 REMCooks.com
© 2013 REMCooks.com

soy sauce

© 2013 REMCooks.com
© 2013 REMCooks.com

orange juice

© 2013 REMCooks.com
© 2013 REMCooks.com

lime juice

© 2013 REMCooks.com
© 2013 REMCooks.com

and whisk together

© 2013 REMCooks.com
© 2013 REMCooks.com

Pour into a medium saucepan

© 2013 REMCooks.com
© 2013 REMCooks.com

Heat over medium high heat. Add the onions

© 2013 REMCooks.com
© 2013 REMCooks.com

and the diced Serrano peppers

© 2013 REMCooks.com
© 2013 REMCooks.com

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.

© 2013 REMCooks.com
© 2013 REMCooks.com

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.

© 2013 REMCooks.com
© 2013 REMCooks.com

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.

To Serve

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

© 2013 REMCooks.com
© 2013 REMCooks.com

Arrange shrimp around the coconut rice

© 2013 REMCooks.com
© 2013 REMCooks.com

Spoon marinade over shrimp

© 2013 REMCooks.com
© 2013 REMCooks.com

Finish with chopped cilantro

© 2013 REMCooks.com
© 2013 REMCooks.com

Serve & enjoy!

© 2013 REMCooks.com
© 2013 REMCooks.com
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27 thoughts on “Jerk Shrimp”

  1. Looks delicious! I like that you added onion and peppers to your marinade. Jerk shrimp are a favorite of mine…especially in the summer cooked on the grill.

  2. Writing from Australia you would probably believe that most of us know but little about jerk seasoning: we do the ‘Asian bit’ more than the Caribbean/Mexican :) ! I know that jerk seasoning is available at every supermarket tho’ and this seems very appealing – so the recipe has been bookmarked :) ! Oh, lovely plating!!

  3. Hi Richard, I had never heard of jerk before. At least not as food ;-) This looks and sounds very tasty! I had to smile at the picture of the hot sauce collection :-) Something like that might happen when we enter a cheese shop, or one with kitchen tools…

    1. Hi, Stefan. Jerk (as in food) is a Caribbean method of cooking (similar to smoking meat) that originated in Jamaica. The food is highly seasoned with a jerk rub and cooked over an open pit. The original manner in which it was cooked was to cut certain trees/saplings a certain length, not to cure the wood but lay the green wood over an open pit, season the pork or chicken heavily with a jerk rub heavily spiced with scotch bonnet chiles, and put the meat directly on top of the wood. You get an indirect heat and the smoke flavor of the wood comes through in the meat. It’s bold, spicy and incredibly flavorful. Over time the technique has changed and jerk seasoning started appearing on seafood and other dishes that were impractical to smoke/cook over an open pit.

        1. No problem, I certainly know what that’s like. When initially the post generated much less likes and comments than usual, I was worrying there was something wrong again.
          Anyway, I thought you and the Baby Lady would really like the spicy pork belly, so I was wondering what you’d say about my recipe.

    1. Thanks, Peggy. This is a delightful dish. Sorry about the delay in replying but life got little busy and we popped down to Grand Cayman Island for a little vacation. :)

    1. Hi, Kathryn. Thanks for the nice compliment. Just got back from the Grand Cayman Island with more hot sauces and a little jerk sauce, as well, so the spice collection is groaning. :)

        1. You were having way too much fun. ;) Also, you can order it all online. :) We just got back from Gand Cayman Island with some more hot sauces to go with the collection. I do love the Caribbean. :)

  4. Hello Richard Love Love Love it.Jerk Shrimp wowwee I love spicy foods and you just hit the nail on the head .I love how you plated it with the rice and put the shrimp around it.I am surprised you don’t try to get your own cooking show you are good.Soon I will posting my jerk cuisine and its going to be good.

    1. Hi, Nicole. We’re glad you liked this recipe. It’s definitely got a kick and a lot of flavors, just up your alley. :) I’m looking forward to seeing your jerk recipes. It definitely is one of my favorite cuisines. :)

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