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Jamaican Shrimp
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    Jamaican Shrimp

  • 2 lb. fresh or frozen large shrimp in shells
  • 1/4 cup salad oil
  • 3 Tbsp. white wine vinegar
  • 2 Tbsp. lime juice
  • 1 Habanero Chile (or jalapeņo pepper), seeded and finely chopped
  • 1 Tbsp. honey
  • 2 tsp. Jamaican Jerk Seasoning*
  • 1 medium mango, peeled, pitted, sliced, and halved crosswise
  • 1 small lime, halved lengthwise and sliced
  • 1 small red onion, quartered and thinly sliced
  • In a large saucepan cook fresh or frozen shrimp, uncovered, in lightly salted boiling water for 1 to 3 minutes or until shrimp turn pink. Drain immediately and cool. Peel shrimp, leaving tails intact; devein (see below for how-to tips). Place shrimp in a heavy plastic bag. At this point, you can seal the bag and chill for up to 24 hours.

    For marinade, in a screw-top jar combine salad oil, white wine vinegar, lime juice, jalapeņo pepper, honey, and the Jamaican Jerk Seasoning. Cover and shake well to mix; pour over shrimp in plastic bag. Cover and chill for 1 hour, turning bag occasionally.

    To serve, drain shrimp, reserving marinade. In a large serving bowl, layer shrimp, mango, lime slices, and onion, repeating until all are used. Drizzle reserved marinade on top. Makes 10 to 12 appetizer servings.

    *Note: To make your own Jamaican Jerk Seasoning, combine 2 teaspoons onion powder, 1 teaspoon sugar, 1 teaspoon ground thyme, 1 teaspoon salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground red pepper.

    From: Better Homes and Gardensicon
    Posted By: ???
    Post Date: December 18-20, 1998

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