member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Jamaican Shrimp


    Source of Recipe


    Internet

    List of Ingredients




    2 lbs. fresh or frozen large shrimp in shells (fresh is best)
    1/4 cup salad oil
    3 tbsp. white wine vinegar
    2 tbsp. lime juice
    1 jalapeno pepper, seeded, finely chopped (use scotch bonnet peppers if you want)
    1 tbsp. honey
    2 tsp. Jamaican Jerk Seasoning (recipe follows)
    1 medium mango, peeled, pitted, sliced, halved crosswise
    1 small lime, halved lengthwise and sliced
    1 small red onion, quartered and thinly sliced

    In large saucepan, cook fresh or frozen shrimp, uncovered, in lightly salted boiling water for 1 to 3 minutes until shrimp turns pink. Drain and cool. Peel shrimp, leaving tails intact; devein. 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, jalapeno pepper, honey and 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 till all are used. Drizzle reserved marinade atop.

    Jamaican Jerk Seasoning:
    2 tsp. onion powder
    1 tsp. sugar
    1 tsp. ground thyme
    1 tsp. salt
    1/2 tsp. ground allspice
    1/4 tsp. ground cinnamon
    1/4 tsp. ground red pepper

    Recipe




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |