Spicy Jerk Shrimp

Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.

Heat Scale
Submit Recipe

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 chiles, 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 chile yield different results too.

From curiousnut.com