Jamaican Shrimp with Mango Relish
INGREDIENTS:
2 lb Fresh or frozen large shrimp
-in shells
1/4 c Salad oil
3 tb White wine vinegar
2 tb Lime juice
2 Limes; thinly sliced
1 Jalapeno pepper; seeded and
-chopped (subject to one's
-personnal Scoville factor)
1 tb Honey
2 ts Jamaican Jerk seasoning (see
-note)
1 md Mango; pitted & sliced
1 sm Red onion; quartered &
-sliced
2 lb Fresh or frozen large shrimp
-in shells
1/4 c Salad oil
3 tb White wine vinegar
2 tb Lime juice
2 Limes; thinly sliced
1 Jalapeno pepper; seeded and
-chopped (subject to one's
-personnal Scoville factor)
1 tb Honey
2 ts Jamaican Jerk seasoning (see
-note)
1 md Mango; pitted & sliced
1 sm Red onion; quartered &
-sliced
(My Note -
Recipe was made with Walker's Wood Jerk, my personal favorite. I would put it 2 Tbs. but again, it is subject to one's Scoville factor)
In a large saucepan cook shrimp, uncovered in lightly salted boiling warer, 1-3 min, drain immediately. Peel, leaving tails intact, devein. Place shrimp in a heavy plastic bag and chill foor up to 24 hours. (This section is for the purists among us -
I'm sure you can use P&D shrimp from any major foodstore).
For marinade, in a screw top jar combine oil, vinegar, lime juice, pepper, honey & jerk. Cover & shake well to blend, pour over shrimp and chill for one hour.
To serve, drain shrimp and reserve marinade. In a large bowl or serving platter layer shrimp, lime, onion and mango, repeating until all are used. Drizzle reserved marinade over, serve with a good negro cerveza & enjoy!
mfreie@ix.netcom.com (Michael Freie)
CHILE-HEADS ARCHIVES
Recipe was made with Walker's Wood Jerk, my personal favorite. I would put it 2 Tbs. but again, it is subject to one's Scoville factor)
In a large saucepan cook shrimp, uncovered in lightly salted boiling warer, 1-3 min, drain immediately. Peel, leaving tails intact, devein. Place shrimp in a heavy plastic bag and chill foor up to 24 hours. (This section is for the purists among us -
I'm sure you can use P&D shrimp from any major foodstore).
For marinade, in a screw top jar combine oil, vinegar, lime juice, pepper, honey & jerk. Cover & shake well to blend, pour over shrimp and chill for one hour.
To serve, drain shrimp and reserve marinade. In a large bowl or serving platter layer shrimp, lime, onion and mango, repeating until all are used. Drizzle reserved marinade over, serve with a good negro cerveza & enjoy!
mfreie@ix.netcom.com (Michael Freie)
CHILE-HEADS ARCHIVES