We continue our segment food around the world. Today we are making a stop in the Carribean! Chef Angie has a great recipe for jerk shrimp.
Jerk Sauce: This is hot, so add peppers to your own taste. Don't be too timid!
6 scallions (green part only) thinly sliced
2 large shallots, minced
2 large cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 habanero chili, seeds and ribs removed, minced
1 tablespoon ground allspice
1 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/23 teaspoon fresh thyme leaves, or 1 teaspoon dried
1 teaspoon coarse salt
1 tablespoon brown sugar
1/2 cup fresh orange juice
1/2 cup rice wine vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 olive oil
In a bowl, combine the scallion greens, shallots, garlic, ginger, and chili. Set aside orange juice, both vinegars, and the soy sauce.
Slowly drizzle in the oil, while whisking constantly. Add the scallion mixture and stir to combine. Let rest at least one hour before marinating meat. Makes 2 1/2 cups.
1 pound peeled, deveined, tail on, raw shrimp
Marinate shrimp in jerk sauce no longer than 30 min. Using the grill or a grill pan heat over medium heat and brush with 2 T. olive oil. Place shrimp on pan and cook 1 min. turn shrimp over and continue cooking until meat is completely white and shrimp begin to curl. Do not overcook! Skewer the shrimp onto wooden skewers and arrange on tray. Serve the remaining sauce as dipping sauce to accompany the shrimp. Tastes great served with pineapple.