Jerk Shrimp Wrap Food

CARIBBEAN JERK SHRIMP

Steps:

• I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined, tails can be either on or off.
• The most important thing to remember with this recipe is to completely thaw the precooked, frozen shrimp in a colander. When most of the water drains off, pat dry the shrimp as much as possible with paper towels. (Or start with fresh, peeled, deveined shrimp, precooked. A lot of grocers will steam them at no extra charge.).
• Turn your burner on medium high (almost high) and set your large non stick skillet or wok over the burner. When skillet begins to get really hot, but NOT smoking, quickly add the melted butter and shrimp.
• Sprinkle on the Caribbean Jerk Seasoning to taste. It's hot and spicy so be careful if you don't like the heat.
• Keep the shrimp moving in the pan, glazing the shrimp with the hot butter and spices.
• Cook just until hot and slightly browned. (only about 3 minutes or even less depending on the heat of your skillet).
• You can also make these in the broiler or on the grill after tossing the shrimp in melted butter, sprinkling on Caribbean Jerk Seasoning and spreading them on a broiler pan or open grill. Broil for only 2 to 3 minutes, watching closely.

JERK SHRIMP WRAPS WITH MANGO SLAW

Steps:

• Make the jerk spice mix. In a bowl, combine brown sugar, paprika, onion powder, ground allspice, ground cinnamon, chipotle powder, ground nutmeg and kosher salt, and thyme.
• Toss the shrimp with the jerk spice mix and let sit while you assemble the slaw.
• In a bowl, whisk together the lime juice, vinegar, agave, 1⁄4 teaspoon salt, and a pinch of pepper. Add the mango, jicama, and onion and toss to combine.
• Heat a cast-iron skillet over medium-high heat. Add the oil and heat for 30 seconds, then add the shrimp and cook until golden brown and opaque throughout, 4 to 5 minutes.
• Divide the shrimp among the lettuce leaves and top with the slaw and cilantro, if using.

JERK SHRIMP FAJITAS

Steps:

• 1. Combine the shrimp, lime juice, garlic, Jerk Seasoning, and 1 T of the olive oil in a small bowl or ziploc bag to marinate.
• 2. Meanwhile, heat the other 1 T olive oil in a large saute pan over medium-high heat.
• 3. Slice the green and red bell peppers and add them to the hot pan.
• 4. Slice the onion and add it to the pan. Stir occasionally.
• 5. As the vegetables are cooking, prepare the condiments as follows:.
• 6. Mix the sour cream, cayenne pepper, and milk together in a small bowl.
• 7. Chop the cilantro.
• 8. Open the jar of salsa and put a spoon in it. :-).
• 9. When the vegetables are nicely browned and a nice fond has developed on the pan, add the shrimp mixture and scrape the pan to deglaze, stirring frequently. Use your beer, wine, or water to add moisture to the pan only if needed. (Otherwise it will get too runny, ick).
• 10. While shrimp is cooking, cover the tortillas with damp paper towels on a plate and microwave for 1 minute.
• 11. When the shrimp are opaque and the liquid is mostly absorbed, remove from heat.
• 12. Scoop fajita filling onto warm tortillas and top with sour cream mixture, salsa, and cilantro. Wrap, burrito style and serve.

JAMAICAN JERK SHRIMP

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.

CHRISTINA'S JERK SHRIMP STIR-FRY

Steps:

• In a large bowl, combine the orange juice, jerk seasoning, lime juice, 3 tablespoons of the oil, soy sauce, and jalapeno. Add shrimp and turn to coat. Cover and marinate in the refrigerator for 10 to 20 minutes.
• Meanwhile, heat 1 tablespoon of oil in a large skillet over medium high heat. Add the broccoli and cook, shaking the pan occasionally, until starting to brown but still a little crisp, 3 to 4 minutes. Transfer to a bowl and set aside.
• Add another tablespoon of oil to the pan, if needed, and add the red pepper and pineapple. Cook, shaking the pan, for 2 to 3 minutes. Add the red pepper and pineapple to the broccoli.
• Return the pan to the heat and add another tablespoon of oil. Add sweet potato and carrot and cook, shaking the pan, until crisp-tender, 3 to 4 minutes. Add to vegetable mixture.
• Heat another tablespoon of oil in the pan. Strain the shrimp and discard the marinade. Put the shrimp in the skillet and cook until pink, about 3 minutes. Return the vegetable mixture to the pan with the shrimp and cook, stirring to combine, until heated through. Season with salt and pepper, to taste, and serve immediately over rice.

JERK SHRIMP WRAP

Steps:

• In a large skillet heat the olive oil over medium heat. Add the shrimp and season with the Jerk seasoning. Cook 3 to 4 minutes or until pink.
• Add the onion and rice, cook until the rice is warm, about 2 minutes. Warm the tortillas. Evenly distribute the rice and shrimp mixture between the tortillas. Top each with lettuce, salsa, cheese, and ranch. Roll up burrito style and cut in half. Serve immediately.

CAJUN SHRIMP WRAPS

Steps:

• Prepare rice according to the package directions.
• In a 12-inch skillet, heat oil over medium-high heat.
• Saute shrimp, onion, garlic, and cajun seasoning for 3 minutes or until the shrimp turn pink.
• Add pasta sauce; stir until heated through.
• Add cooked rice and stir to mix.
• Spoon 1/2 cup filling onto each tortilla; roll up and serve warm.