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Rec: Jamaican Shrimp. Crunchy, spicy, and downright delicious!
Joined: Dec 11, 2005
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…
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
Other messages in this thread:
- 18314. Rec: Jamaican Shrimp. Crunchy, spicy, and downright delicious! [LINK] [IMAGE] - FloriSandy - 5:37am on 06/04/10 (1)
- I'm so glad this turned out well. It certainly looks good enough to eat! [NT] - Curious1 - 3:27pm on 06/04/10