Spicy Jerk Shrimp

Last month, I made some Jerk Chicken.

Whole chicken thighs Jerk Chicken.

I ran into a small problem. I needed to test taste the marinade. I can’t very well cook a whole chicken thigh just to take one bite. I can’t tear a piece of raw chicken either. I had some tofu in the fridge but opening one whole box just to test one bite? No thanks. Eggs? That’s a little weird. Rice? No can’t do. I looked in my freezer. Shrimp? Yes yes yes. Like it’s calling me.

I took one out… yes ONE piece of shrimp… and ran it under cool water. In no time, it thawed. I dipped it in the marinade and cooked it. I let Mr. V taste half of the shrimp (it’s a big shrimp guys). His face lit up upon that one bite.

“Shrimps for lunch?”

“No. Chicken for lunch.”

His smile turned into a seriously confused face. “Ok….”

“Anymore shrimp?”

“Nope.”

“Can I finish this piece?”

“Nuh uh.”

I think I just made the top 10 of the worst moments in his life.

I promptly ate the other half of the shrimp (before he fights me for it) and wished immediately that I had made jerk shrimp instead.

Ever since that day, the jerk shrimp has been haunting me. A real jerk that shrimp. When people’s imagination go wild, they start to see or hear things. I, on the other hand, start to taste jerk shrimp. Who put shrimp in my water? Then, I start to see jerk shrimp everywhere. In my noodles. In the mirror. It was a torturous haunt to say the least. I had to put a stop to this haunting nonsense.

And so I made Jerk Shrimp. My message? I’m going to cook you if you don’t stop haunting me. It was my destiny to be a jerk shrimp ghost buster. A very delayed destiny, that is.

Beautifully seared plump & juicy shrimp marinated in an easy to make jerk marinade that is super flavorful with a hot kick. Great for appetizer fights over the last piece of jerk shrimp and perfect for who can have the most share of jerk shrimp competition meals. Aaah, yes. My kind of food.

Love spicy grill-ish or sear-ish stuff? You’re going absolutely go nuts for this Cajun Fish Tacos. Delicious smoky seared Cajun fish with rich creamy avocado cilantro sauce & spicy tangy pico de gallo all wrapped in warm tortilla.

Also, if you haven’t already, please check out my last post Potato Eggplant Kurma curry. Silky smooth, ultra thick & rich. A great depth in flavor with only vegetables but use meat if you like. So delicious & addictive.

 

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Spicy Jerk Shrimp                        Serves 6

what you need:

36 oz large raw shrimp, peeled with tail left on

Jerk Marinade: (Makes 1 1/2 cups)
1 small onion
3 garlic cloves
1″ ginger
3 green onions
3 dry cayenne chilies, deseeded
2 1/2 tsp allspice
2 1/2 tsp thyme
1/2 tsp ground cinnamon
1/2 tsp nutmeg
3 whole cloves
3 bay leaves
1 1/2 tbs brown sugar
1 1/2 tbs soy sauce
1/2 tsp black pepper
2 tbs lime juice
1 1/2 tbs oil
1 tsp salt

directions:

1. In a blender, add the ingredients for the jerk marinade and blend until smooth.

2. Test taste the marinade by dipping one shrimp and frying it until it’s cooked. Adjust seasoning if necessary.

3. Once you’re happy with the taste, pour the marinade over the shrimp and let marinate for 30 minutes.

4. Heat a large pan over medium high heat and add a thin coat of oil. Once the pan is hot, sear the shrimp (2-3 minutes each side depending on size) in batches. Do not overcrowd or they’ll start steaming instead. If burnt bits start to accumulate on the pan, just scrape off and remove them.

Note:

This jerk shrimp is moderately spicy. Decrease or increase accordingly. Different types of chili yield different results too.