Jamaican Shrimp Food

JAMAICAN SHRIMP

Jamaican Shrimp image

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

Ingredients

3 quarts water
1 teaspoon salt
2 pounds uncooked medium shrimp, peeled and deveined
1/3 cup olive oil
1/4 cup white wine vinegar
3 tablespoons lime juice
1 jalapeno pepper, seeded and finely chopped
4 teaspoons honey
3 teaspoons Caribbean jerk seasoning
1 medium mango or 2 medium peaches, peeled and cubed
1 small red onion, thinly sliced and separated into rings
1 medium lime, quartered and sliced

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 PEPPER SHRIMP

Jamaican Pepper Shrimp image

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

Ingredients

5 lbs shrimp (left in shells)
2 garlic cloves (minced or thinly sliced)
1 cup cooking oil
2 teaspoons salt
2 scotch bonnet peppers (seeded and sliced....wear gloves!)
2 tablespoons vinegar
3 jamaican allspice seeds (crushed or ground)

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 JERK SHRIMP

Jamaican Jerk Shrimp image

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

Ingredients

1 tablespoon ground allspice
1 teaspoon dried basil
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1 tablespoon light brown sugar
1 tablespoon salt
1 teaspoon freshly ground pepper
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup cider vinegar
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeeze lime juice
2 scotch bonnet peppers, minced (may use habanero peppers)
1 small onion, minced
3 scallions, thinly sliced
2 lbs shrimp, peeled and deveined

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 RECIPE

Jamaican Pepper Shrimp Recipe image

Stewed in a flavorful aromatic broth loaded with onion, garlic, allspice, thyme, and Scotch bonnet peppers, this Jamaican roadside snack can now be made right in your kitchen.

Provided by Jillian Atkinson

Categories Appetizers and Hors d'Oeuvres Snacks

Time 1h10m

Yield 4

Number Of Ingredients 14

Ingredients

3 Scotch bonnet chile peppers (about 3/4 ounce; 20g)
1 pound (455g) large shell-on shrimp, preferably head-on, rinsed
Half of 1 medium (8-ounce; 225g) red bell pepper, stemmed, seeded, and finely diced
Half of 1 medium (8-ounce; 225g) yellow onion, finely diced
4 sprigs fresh thyme
3 medium garlic cloves, minced
1 tablespoon (15ml) annatto oil or neutral oil such as vegetable oil
1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight, plus more if needed
1 1/2 teaspoons (6g) annatto (achiote) powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cups (355ml) water
2 tablespoons (30ml) distilled white vinegar
6 allspice berries

Steps:

Wearing latex gloves, prepare Scotch bonnet peppers; preparation will depend on your heat tolerance. For very spicy heat, stem and chop or slice peppers, keeping seeds and white pith; for medium heat, stem and seed peppers, then chop or slice; for mild heat, leave peppers whole, including stems.
In a medium bowl, add shrimp with Scotch bonnets, bell pepper, onion, thyme, garlic, annatto oil (or neutral oil), salt, annatto powder, garlic powder, and onion powder. Stir to combine well. Cover with plastic and refrigerate at least 30 minutes and up to overnight.
Using a gloved hand, scrape aromatic vegetables and herbs off shrimp and set shrimp aside in a clean bowl. Add water to vegetable marinade, then pour mixture into a stainless-steel skillet large enough to hold shrimp in a single layer.
Bring to a simmer over medium heat, add allspice berries, then cover and cook at a simmer for 15 minutes.
Add vinegar, turn heat to medium-low, and add shrimp to the skillet in a single layer. Cover and cook for 2 minutes.
Turn off heat, uncover, and stir until shrimp are just cooked through and no longer translucent, about 2 minutes longer. Season with additional salt, if desired.
Transfer shrimp to a serving plate and let cool slightly. Discard cooking liquid and vegetables. Serve shrimp warm or at room temperature, peeling them at the table.

Nutrition Facts : Calories 271 kcal, Carbohydrate 39 g, Cholesterol 143 mg, Fiber 11 g, Protein 20 g, SaturatedFat 1 g, Sodium 1235 mg, Sugar 19 g, Fat 6 g, ServingSize Serves 4 as an appetizer or snack, UnsaturatedFat 0 g

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