Jerked Shrimp
Source of Recipe
fooddownunder.com
List of Ingredients
1 tsp dried thyme
1 tsp curry powder
3/4 tsp dried sage
3/4 tsp ground allspice
1/2 tsp paprika
1/4 tsp cayenne
(original recipe calls for 1/4 tsp salt)
1/4 tsp sugar (or splenda?)
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 tsp vegetable oil preferably canola oil (or use cooking spray and garlic powder)
1 lrg garlic clove minced
1 lb large shrimp with tails peeled and deveined
lemon wedges for garnishRecipe
* Prepare a medium-hot barbecue fire. Scrap then oil the grill rack or coat with nonstick vegetable spray. If using bamboo skewers, soak them at least 30 minutes in cold water.
* In a small dish combine the herbs and spices. Combine the oil and garlic. Brush the shrimp with the flavored oil (or spray with cooking spray and sprinkle with a bit of garlic powder), then sprinkle with the spice mixture to coat lightly. Let the shrimp stand 30 minutes at room temperature.
* Thread the shrimp on metal or soaked bamboo skewers. Grill, turning once or twice, 3 to 5 minutes, until firm and just cooked through.Serve the shrimp with lemon wedges.
* NOTES : The "jerked" meats and poultry of Jamaica are "hot stuff" to trendy palates. Jumbo shrimp, with its meaty texture, is a nontraditional but definitely delicious variation on the theme. A mix of hot and sweet herbs and spices, the jerk seasoning can be either a liquid marinade or, as is used here, a rub. I especially like the addition of curry powder to the already complex blend of herbs and spices. Any unused spice mixture can be stored, tightly covered, in a cool place for a couple of months.
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