Caribbean Shrimp
Serves 6 – 8 || Preparation with cleaning 1 hour
2 lbs. cleaned medium sized shrimp (deveined)
1 tsp powdered ginger, + 4 Tb juice of freshly grated
1 tsp allspice
1 – 2 tsp Jamaican curry
2 large garlic cloves, diced (save half for pan)
2 scallion, diced (save half for pan)
Sprigs of fresh thyme, or 1 tsp dried thyme
1 Tbsp honey or lemon syrup
1 Tbsp soy sauce
1 Tbsp coconut oil
**1 Tbsp Jamaican Jerk Seasoning (or hot pepper)
Salt & pepper to taste
2 Tb Jamaican Pickapepper sauce (can be substituted with tamarind or Worcestershire sauce)
¼ cup chopped mint
¼ cup chopped cilantro
Zest of a lemon and an orange
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Wash the shrimp and dry. Mix all the other ingredients together and add to shrimp. Leave to marinade for at least an hour in the refrigerator, better overnight and up to two days. This allows the marinade to soak in, really enhancing the flavors. Never leave seafood on the counter.
In a frying pan, use coconut oil, add the stems of parsley, diced garlic and scallion, more grated ginger and fresh thyme. Add the shrimp a few at a time, removing and replacing as you go along, until all are ready. Do not overcook as you want the shrimp to be firm but moist, and not dried out. At the end place all of the ingredients back into the pan and add any of the remaining marinade. Keep warm. Serve over rice or pasta and sprinkle with parsley or a mixture of mint and cilantro.
** If you can’t find Jerk Seasoning combine 2 tbsp. of each of the following ground ingredients:
Thyme Black Pepper Coconut Oil to moisten
Allspice Garlic Powder
Ginger Onion Powder
Nutmeg Zest of Lime
Cinnamon ¼ cup Juice of lime or vinegar
**If you can’t find allspice add ½ tsp more of the following ground spices: the cinnamon, nutmeg and ginger.
