JAMAICAN SHRIMP
Zesty jerk seasoning is a nice complement to sweet mango in this crowd-pleasing appetizer. Although this delicious dish takes time to prepare, it's conveniently made ahead and refrigerated until ready to serve.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 15-20 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water and salt to a boil. Add shrimp; boil for 3 minutes or until shrimp turn pink, stirring occasionally. Drain and rinse with cold water; transfer to a large resealable plastic bag., In a small bowl, whisk the oil, vinegar, lime juice, jalapeno, honey and jerk seasoning. Pour 3/4 cup marinade over shrimp. Seal bag and turn to coat; refrigerate for 1-2 hours. Refrigerate remaining marinade., Just before serving, drain and discard marinade from shrimp. On a large serving platter, layer with shrimp, mango, onion and lime. Drizzle with remaining marinade.
Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 286mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
JAMAICAN HOT PEPPER SHRIMP
Categories Shellfish Quick & Easy Shrimp Hot Pepper Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.
- Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room temperature, uncovered, about 1 hour. Transfer shrimp with a slotted spoon to a plate or bowl and drizzle some of cooking liquid on top.
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
JAMAICAN SHRIMP PEPPER POT SOUP
Also called callaloo, this dish has many guises and often is made with meats. The dish dates back to the Arawak Indians, who prepared a stew that was kept going on the fire with the addition of new ingredients every day. This version is made simply with shrimp.
Provided by Mary Fillmore
Categories Caribbean
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine okra, spinach, green pepper, minced onion, salt, thyme, marjoram, rosemary, minced garlic, red pepper and chicken stock in large stockpot. Heat to boiling.
- Reduce heat; simmer, covered, 30 minutes.
- Add shrimp and coconut milk.
- Simmer until shrimp are cooked, about 5 minutes.
- Serve garnished with lime slices.
JAMAICAN JERK SHRIMP
Make and share this Jamaican Jerk Shrimp recipe from Food.com.
Provided by Brookelynne26
Categories Caribbean
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare the grill or preheat the broiler.
- Make the sauce: combine all the dry ingredients and mix well. Slowly whisk in the oil, soy sauce, vinegar, orange juice and lime juice. Stir in the peppers, onions and scallions and mix thoroughly. Simmer for about 10 minutes over medium heat.
- Sprinkle the shrimp with salt and pepper and grill or broil until done, a few minutes. Top (or toss) the shrimp with the sauce and serve immediately.
JAMAICAN PEPPER SHRIMP
An easy recipe for spicy jamaican peel and eat shrimp. These make a great appetizer/first course for a barbeque.
Provided by FolkDiva
Categories Caribbean
Time 25m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil, garlic, salt and peppers in dutch oven over medium to medium high heat.
- Add shrimp and stir for 5 minutes.
- Sprinkle allspice into the mixture.
- Add vinegar and cook for an additional 5 minutes.
- Heap finished shrimp on a platter along with lemon wedges and/or your favorite dipping sauce -- and let everyone help themselves!
Nutrition Facts : Calories 703.3, Fat 40.5, SaturatedFat 5.8, Cholesterol 736.2, Sodium 1622.5, Carbohydrate 1.6, Fiber 0.2, Sugar 0.8, Protein 79.3
JAMAICAN CURRY SHRIMP
From "Lucinda's Authentic Jamaican Kitchen" published 2006 I just made this to rave reviews. I did not add extra water and used frozen shrimp. Serve with Kuchella a green mango pickle or a mango chutney.
Provided by No Wheat For Me
Categories Caribbean
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. When it is very hot add the curry powder. Cook, stirring, for 2 minutes. Add the next 6 ingredients. Cook, stirring constantly for 3 minutes. Add the tomato sauce and cook 3 minutes more. Add the water and blend well.
- Add the okra and shrimp. Reduce the heat and cover and cook until shrimp is just cooked through. Serve immediately with rice and a mango chutney.
Nutrition Facts : Calories 166.1, Fat 8.5, SaturatedFat 1.2, Cholesterol 115.2, Sodium 118.8, Carbohydrate 6.3, Fiber 1.8, Sugar 1.7, Protein 16.4
SPICY JAMAICAN SHRIMP SOUP
Make and share this Spicy Jamaican Shrimp Soup recipe from Food.com.
Provided by English_Rose
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan. Fry the vegetables for 1-2 minutes.
- Add the jamaican jerk seasoning and the shrimp.
- Blend the cornstarch with the stock and add to the pan. Bring to the boil, stirring.
Nutrition Facts : Calories 108.8, Fat 3.4, SaturatedFat 0.5, Cholesterol 67.8, Sodium 140.2, Carbohydrate 10.1, Fiber 0.8, Sugar 1.3, Protein 9.9
JAMAICAN PEPPER SHRIMP
Hailing from the Island of Jamaica, this peel and eat shrimp is usually sold on the roadside. It packs a spicy kick thanks to scotch bonnet pepper.
Provided by Jehancancook
Categories Caribbean
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Squeeze ½ of lime over shrimp and rinse. Heat canola oil in a large frying pan over medium heat. Add thyme and pepper, heat for 1 minute. Add garlic and shrimp, stir. Cook for 3 minutes then turn shrimp. Add butter and salt, cook for an additional 2 minute. Squeeze the other half of lime over the shrimp, remove from heat. Sprinkle with scallion to garnish.
STOVE TOP SMOKER JAMAICAN SMOKED SHRIMP KABOBS
This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide. Use pre-made bottled jerk marinade or make your own.
Provided by TxGriffLover
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Simply peel, de-vein and butterfly shrimp, leaving on tails.
- Slice peppers and onion into 1 1/2-inch squares.
- Skewer, beginning and ending with peppers and alternating shrimp, pepper, shrimp, onion.
- Marinate skewers with Jamaican Jerk marinade (I prefer Helen's Tropical Exotic) unrefrigerated for 10-15 minutes.
- Using maple wood chips, smoke on medium heat for 15 minutes, or until shrimp are done.
Nutrition Facts : Calories 232.2, Fat 2.3, SaturatedFat 0.6, Cholesterol 331.3, Sodium 386.2, Carbohydrate 15, Fiber 3.4, Sugar 5.1, Protein 37.8
JAMAICAN HOT PEPPER SHRIMP
I found this recipe on epicurious.com. I needed something that didn't need to be put in the oven and this sounded wonderful. I was a little afraid of the heat, but it was just right. If you like lots of heat, put in more of the habanero/Scotch bonnet chiles. Be careful with those chiles, the smell/aroma really got to me when...
Provided by Jolayne Cooper
Categories Seafood
Time 40m
Number Of Ingredients 9
Steps:
- 1. Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.
- 2. Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room temperature, uncovered, about 1 hour. Transfer shrimp with a slotted spoon to a plate or bowl and drizzle some of the cooking liquid on top.
JAMAICAN PEPPER SHRIMP RECIPE - (3.8/5)
Provided by HomeMadeZagat
Number Of Ingredients 6
Steps:
- Devein shrimp. Rinse with water then squeeze lime juice over shrimp Add water to shrimp and "wash" Pour water off and set aside Blend hot peppers and 3 cloves of garlic (do not use seeds of peppers if you need to reduce heat) Add olive oil and mix Mix hot pepper mix into shrimp and leave to sit for at least 45 minutes Heat pot on medium heat and add butter till melted Add remaining garlic crushed Add shrimp along with any liquid created while marinating Stir and cook for no more than 8 minutes Remove from heat Add chopped green onions Leave to cool.
JAMAICAN JERK SHRIMP AND PINEAPPLE SALAD
From EatingWell: July/August 1995: Sweet, sour and spicy notes produce a captivating blend of flavors here. Don't let the long list of ingredients put you off! Prep time includes 30-minutes marinating time.
Provided by kitty.rock
Categories Pineapple
Time 55m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 18
Steps:
- Bring pineapple juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/3 cup, about 8 minutes. Remove from the heat and whisk in lime zest and juice, oil, garlic, thyme, oregano, cinnamon and allspice. Let cool to room temperature.
- Whisk together jerk sauce and 1/4 cup of the pineapple-juice marinade in a shallow dish just large enough to hold the shrimp. Add shrimp and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes.
- Toss rice and black beans in a large bowl with the remaining marinade. Season with salt and pepper and set aside.
- Preheat grill.
- Remove the shrimp from the marinade. (Discard the marinade.)
- Thread 4 long or 8 short skewers with the shrimp, pineapple and scallions. Grill, turning once or twice, until the shrimp are cooked through, 6 to 10 minutes.
- Arrange a bed of lettuce on a large platter. Spoon the rice-and-bean salad on top. Slide the shrimp, pineapple and scallions from the skewers onto the rice; garnish with lime slices.
- PER SERVING : 477 Calories; 6 g Fat; 1 g Sat; 2 g Mono; 172 mg Cholesterol; 73 g Carbohydrates; 32 g Protein; 7 g Fiber; 387 mg Sodium; 645 mg Potassium. 4 Carbohydrate Servings.
- Exchanges: 3 starch, 1 fruit, 1 vegetable, 3 1/2 very lean meat, 1 fat.
- TIPS & NOTES: Prepared jerk sauce is a hot and spicy sauce used to marinade meat before grilling or roasting. It can be found in the gourmet section or with barbecue sauces in most supermarkets.
Nutrition Facts : Calories 446.6, Fat 5.1, SaturatedFat 0.6, Cholesterol 58, Sodium 269.7, Carbohydrate 83, Fiber 10.2, Sugar 15.5, Protein 18.7
GRILLED JAMAICAN SHRIMP AND PINEAPPLE
Steps:
- In a medium flat dish or resealable plastic bag, combine the garlic, allspice, ginger, soy sauce and pineapple juice. Add the shrimp and red pepper chunks and marinate it for 10 - 30 minutes. (Prepare the rice, if you are making it.) Remove the shrimp and peppers from the marinade, discarding the marinade, and thread the shrimp, peppers and pineapple chunks onto metal skewers, alternating the shrimp, then pineapple chunks, then peppers until all the shrimp and peppers are used. Reserve extra pineapple chunks to serve on the side. Grill or broil the skewers for about 3 minutes per side until the shrimp is cooked through. (Meanwhile, prepare the edamame, if you are making it.) Serve the shrimp, peppers and pineapple over rice.
JAMAICAN CHICKEN AND SHRIMP
Steps:
- 1. Prepare Pasta according to package directions.
- 2. Clean and cut chicken into bite size pieces. Set a side.
- 3. clean and peel shrimp. set aside.
- 4. In a pan put in garlic infused olive oil with bite size chicken pieces. right before they are done add half of the chopped garlic and Jamaican season.
- 5. Once chicken is done, remove from pan.
- 6. Add Shrimp to the pan you just removed chicken from. Just prior to shrimp being finished add rest of garlic and Jamaican season.
- 7. Once shrimp is done add chicken back to pan.
- 8. Once pasta is done, toss chicken and shrimp with pasta, add olive oil and more Jamaican seasoning. Enjoy!
JAMAICAN CURRIED SHRIMP & MANGO SOUP
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion and celery and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, chile (if using), curry powder and thyme; stir constantly for 30 seconds. Add broth (or stock or clam juice), coconut milk and mangoes. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes. Puree 3 cups of the soup in a blender. (Use caution when pureeing hot liquids.) Return the puree to the pot and bring to a simmer. Add shrimp and cook until pink and firm, about 3 minutes. Stir in scallions and salt. TIPS & NOTES Tip: To peel and dice a mango, slice both ends off to reveal the long, slender seed. Set the fruit upright and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Dice into desired size. Note: Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America-it's more likely to be sustainably caught.
JAMAICAN CURRY SHRIMP & SCALLOPS
Easy Jamaican Curry Shrimp and Scallops
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- Peel, devein raw shrimp and season with black pepper, salt and 2 tsp curry powder and set aside
- Slice peppers, scallions, tomatoes, onion and mince the garlic
- Heat cooking oil on High in sauce pan
- Saute peppers, scallions, tomatoes, onion and garlic
- add 1 spring of fresh thyme
- Reduce heat to Medium-High and add coconut milk and Chicken Broth (leaving a little to side and mix with cornstarch, set aside)
- Add two packets of Goya Foods Sazon Culantro y Achiote, hot pepper sauce and curry powder and salt and pepper to taste.
- Add shrimp and saute until shrimp begins to turn pink. During the last two minutes add scallops (lower the heat to Medium)
- Add remaining chicken broth and cornstarch mixture.
- Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened;
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