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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, 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
    1. 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; de-vein. Place shrimp in a heavy plastic bag. At this point, you can seal the bag and chill for up to 24 hours.

    2. For marinade, in a screw-top jar combine salad oil, white wine vinegar, lime juice, jalapeƱo 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.

    3. 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

     
     

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