Morant Villas - Jamaican Shrimp |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 10 |
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Years ago, I traveled frequently to the southeast side of Jamaica while installing some equipment there. The food there was always fresh and dependent on what was caught that day or available at the local Market. Read more . This shrimp recipe is from the head chef at the Morant Bay Villas, a native Jamaican resort hotel. This can be a very hot dish, so adjust the peppers to your liking. Ingredients:
2 lbs. fresh large shrimp in shells |
1/4 cup salad oil (can use evoo) |
3 tbsp white wine vinegar |
2 tbsp lime juice |
1 scotch bonnet peppers |
1 tbsp. honey |
2 tsp jamaican jerk seasoning |
(recipe follows, it's the same as one already posted by zena.... small world) |
1 medium mango, peeled, pitted, sliced, halved crosswise |
1 small lime, halved lengthwise and sliced |
1 small red onion, quartered and thinly sliced |
jamaican jerk seasoning |
2 tsp onion powder |
1 tsp sugar |
1 tsp ground thyme |
1 tsp salt (i use sea salt now) |
1/2 tsp ground allspice |
1/4 tsp ground cinnamon |
1/4 tsp ground red pepper |
Directions:
1. Cook the Shrimp: -
2. In large saucepan, in lightly salted boiling water, cook fresh shrimp uncovered for 1 to 3 minutes until shrimp turns pink.
3. Drain and cool.
4. Peel shrimp, leaving tails intact; devein.
5. Place shrimp in a heavy plastic bag. (Note: if preparing the shrimp in advance, you can seal the bag and chill for up to 24 hours.)
6. For the marinade: -
7. In a screw-top jar, combine salad oil, white wine vinegar, lime juice, scotch bonnet pepper (careful here, here's where you control the heat of this dish), honey and Jamaican Jerk seasoning.
8. Cover and shake well to mix; pour over shrimp in plastic bag.
9. Cover and chill for 1 hour, turning bag occasionally.
10. Serving: -
11. Drain the shrimp reserving the marinade.
12. In a large serving bowl, layer the shrimp, mango, lime, and onion slices. Repeat this until all the shrimp are used.
13. Drizzle with reserved marinade.
14. Serve with rice or the more typical Jamaican rice and peas.
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