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bbq shrimp

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Gluten Free Seafood

Succulent Oven Jerk Shrimp.

1 Comment on Succulent Oven Jerk Shrimp.

Once again I’m sharing a ‘Jerk’ recipe and I feel compelled to mention as I always do… yes authentic Jamaican Jerk (anything) is a combination of the jerk marinade and the technique of grilling over pimento wood. I am based in Canada and it’s the middle of winter, so it’s all about using the indoor oven as best we can. Save the idiotic comments please.

You’ll Need…

3-4 large shrimp (cleaned)
1 tablespoon Jamaican jerk marinade
2 1/2 tablespoon olive oil (divided)
1 1/2tablespoon honey
1/2 teaspoon black pepper
4-8 sprigs thyme
3 scallions (divided)
1 lemon (juice)
1 tablespoon parsley
1 teaspoon grated ginger
1 clementine (juice)

Important! If doing this recipe gluten free, please read the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the Jerk Marinade you use as most will contain soy sauce and potently other gluten ingredients.

Preheat your oven to 525 F (broil). As the oven comes up to temperature, clean and wash the shrimp (or lobster tails) with the juice of 1/2 the lemon and cool water. Split the shrimp down the middle and devein, but be sure to leave the shell on. Yea, some of you may call these prawns.

It’s time to make the sort of dressing to cover the split shrimp with. In a bowl, combine 1 1/2 tablespoon olive oil, the jerk marinade (yes I used store bought, but you can use the recipe I have on here to make your own), ginger, black pepper, juice of the clementine (or orange juice), 1 scallion chopped finely, honey and black pepper.

In a roasting tray (I used a cast iron pan), drizzly on the remaining olive oil (or line it with foil for easier cleanup after), then lay out the shrimp shell side down and pour the jerk marinade onto the exposed flesh.

Tuck the thyme and remaining scallions between the shrimp, so as it roasts in the oven you’ll get a further herbal perfume in the air. NOTE! You can sprinkle some salt and black pepper (if you want) onto the shrimp before dressing them with the jerk marinade.

Now into the oven for 6-8 minutes, depending on how large the shrimp are that you use.

I had the pan on the middle rack for the first 4 minutes, then the top rack the final couple mins. As soon as I took it out of the oven, I drizzled on the remaining lemon juice and chopped parsley.

Who said you couldn’t do brilliant Jerk Shrimp in the Oven? Feel free to use your outdoor propane or charcoal grill if you prefer. The use of the honey and clementine juice will give it a lovely undertone of sweetness (jerk marinade can be spicy) and citrus.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/


Seafood

Island Style Grilled Shrimp.

Leave a Comment on Island Style Grilled Shrimp.

grilled mango shrimp (10)

If you’re hosting friends this summer for a backyard BBQ, you’ll definitely want to ensure these grilled shrimp takes priority on your menu. A quick bath in a wicked fruity marinade, then we’ll grill them quickly over a propane flame (wood or charcoal works great too) so they fully cooked but still plump and juicy. The natural sugars from the orange and mango juice combined with the slight kick from the hot smoked paprika, will have your family and guests begging for more.

You’ll Need…

1 lb medium shrimp
1/4 cup olive oil
1/4 teaspoon black pepper
1/2 teaspoon hot smoked paprika
1 lemon (zest only)
1/2 teaspoon seas salt
1/4 cup orange juice
2 cloves garlic (crushed)
1 scallion (chopped fine)
4-6 sprigs thyme
1/3 cup mango juice

* Soak about 6-8 bamboo skewers in water for about 2 hrs.

* Learn how to peel and devein shrimp << Video Tutorial.

Peel and devein the shrimp, but try to leave on the tail part, rinse with cool water and get ready to marinate.

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Then in a large bowl mix together all the other ingredients with a whisk, then go in with the cleaned shrimp. Allow the shrimp to marinate for about 10 minutes.. any longer and we risk the acid from the orange juice to start cooking them prematurely.

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I usually use about 4 shrimp per skewer.. holding the thick side of the shrimp and treading it to just below the part of the shrimp where we didn’t peel off the shell (watch the video below). Depending on how large your shrimp are, you can use 3 or 4. Do remember to soak your bamboo skewers in water so they don’t burn easily on the grill. Yes you can always use metal skewers.

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I started with one burner on my propane grill on high to bring it up to temperate, then a minute or two before I placed the shrimp on, I turned it down to low. I like grilling shrimp over a direct flame, but since they cook very quickly…  it’s usually a low flame I employ. You can oil the grill before you start grilling so the shrimp won’t stick to the grate. Yes, I reserved the marinade for brushing onto the shrimp as they cook.

Over the direct flame (low) it will take between 5-6 minutes to cook and not be chewy. Baste with the marinade for the first couple minutes, then stop as we don’t want to put raw marinade over the shrimp when it’s close to being fully cooked. Remember to flip them a couple times.

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The length of time you grill the shrimp will depend on how large your shrimp are, the intensity of the flame/heat and how you prefer your grilled shrimp to be. But using my method above is an excellent guide. Yes, you can grill these off on the stove-top in a greased grill pan with great success (just don’t crowd the pan).

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