Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 2 tablespoons of jerk seasoning
- 1 Scotch bonnet pepper, seeded and minced
- 2 cloves of garlic, minced
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Skewers (if grilling)
Step-by-step instructions:
1. In a large bowl, combine the olive oil, jerk seasoning, minced Scotch bonnet pepper, minced garlic, honey, lime juice, salt, and pepper. Mix well.
2. Add the shrimp to the bowl and toss to coat evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat your grill or grill pan to medium-high heat. If using skewers, thread the shrimp onto the skewers.
4. Grill the shrimp for 2-3 minutes per side, or until they are pink and cooked through.
5. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 6 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 170
Fat: 7g
Carbohydrates: 7g
Protein: 20g
Sodium: 420mg
Sugar: 5g
Substitutions for ingredients:
- If you can't find Scotch bonnet peppers, you can use habanero peppers instead.
- If you don't have jerk seasoning, you can make your own by combining dried thyme, allspice, cinnamon, nutmeg, garlic powder, onion powder, salt, and black pepper.
Variations:
- You can use chicken or pork instead of shrimp.
- You can add diced pineapple to the marinade for a sweet and spicy flavor.
Tips and tricks:
- Be careful when handling Scotch bonnet peppers, as they are very spicy. Wear gloves if possible.
- If using wooden skewers, soak them in water for 30 minutes before using to prevent them from burning on the grill.
Storage instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the shrimp in a pan over medium heat and cook until heated through.
Presentation ideas:
Serve the shrimp on a platter with a sprinkle of chopped cilantro and lime wedges on the side.
Garnishes:
Chopped fresh cilantro
Pairings:
This dish pairs well with rice and beans, grilled vegetables, or a simple green salad.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Green salad
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush them with a little bit of oil before grilling.
- If the shrimp are overcooking, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
- Wash your hands and any utensils or surfaces that come into contact with raw shrimp to prevent cross-contamination.
Food history:
Jerk seasoning is a traditional spice blend from Jamaica that is used to flavor meat, fish, and vegetables. It typically includes allspice, thyme, garlic, and Scotch bonnet peppers.
Flavor profiles:
This dish is spicy, sweet, and savory, with a hint of citrus from the lime juice.
Serving suggestions:
Serve the shrimp as an appetizer or as a main course with rice and beans or grilled vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Jamaican