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FloriSandy

Rec: Jamaican Shrimp. Crunchy, spicy, and downright delicious!


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Joined: Dec 11, 2005

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Posted to Thread #18314 at 5:37 am on Jun 4, 2010

I had contemplated making this to go with the jerk chicken and dirty rice I made for Sunday’s Memorial Day weekend meal but nixed it and ended up buying some coleslaw instead. In retrospect, it would have been a bad accompaniment and after all, I spent five hours making the marinade for the doubled jerk chicken the night before…

My notes:

I halved this recipe using wild jumbo Key West pink shrimp (26-35 ct.) (while I can still buy them….) on sale. The recipe states to leave the tails on and I did, but frankly, I think it’s stupid because you will want to take a big forkful of crunchiness without the bloody tails in there!

I used canola oil as the “salad oil.” The only jerk seasoning I could find at the supermarket was McCormick’s Perfect Pinch Caribbean seasoning and it’s very good and the display advertised it as jerk seasoning.

I cut up an over-ripe mango and decided not to use it. In addition, I think I like the dish without.

After tasting it tonight, I stirred in some more Caribbean seasoning for my taste (some like it hot). I think you should do it to suit your own taste before adding the mango and lime slices before serving and making a beautiful presentation.

Link: Jamaican Shrimp

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_0627.jpg


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