Tuesday, December 9, 2014

Jamaican Shrimp

Makes 10 -12 servings

2 pounds of fresh or frozen large Shrimp.
1/4 cup Salad oil.
3 tbsp. White wine vinegar.
2 tbsp Lime Juice. 
1 fresh scotch bonnet chile pepper or fresh jalapeno chile pepper, seeded and finely chopped. 
1 tbsp Honey. 
2 tsp homemade Jamaican jerk seasoning or bought jamaican seasoning. 
1 medium Mango, peeled, pitted, sliced and halved crosswise. 
1 small red Onion, quartered and thinly sliced. 

  • In large saucepan cook shrimp, uncovered, in lightly salted boiling water for 1 to 3 minutes or until shrimp turn pink. 
  • Drain immediately and cool.
  • Peel shrimp leaving tails. 
  • Place shrimp in heavy plastic bag.
  • For marinade in a screw top jar combine salad oil, whit wine vinegar, lime juice, scotch bonnet or jalapeno chili pepper, honey and the homemade jerk seasoning.
  • Cover and shake well and mix.
  • Pour over shrimp in plastic bag. 
  • Seal bag. 
  • marinate in the refrigerator about 1 hour. 
  • turn bag occasionally. 
  • To serve drain shrimp, reserving marinade.
  • In large bowl layer shrimp, mango, lime slices, and onion, repeating until all is used.
  • Drizzle with reserved marinade

Homemade Jamaican Jerk Seasoning

In a bowl combine 2 teaspoons onion powder, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon ground thyme, 1/2 teaspoon ground all spice, 1/4 teaspoon ground cinnamon and 1/4 teaspoon cayenne pepper 

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