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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Pepper is small in quantity and great in virtue."
-Plato

The refrigerator light goes on...

Bang, bang, you’re done. Keep some jerk rub in your spice cabinet and you can toss it on shrimp or chicken breasts. A little sweet salsa is easy to make and in 20 minutes you are ready to put on some Jimmy Buffett and chow down.

Storing Fish and Shellfish

After I buy any fish I generally rinse it well in cold water and place it in an air tight container. I then place the container in the bottom of the refrigerator on top of an ice pack (the type that you would use in a cooler). The ice pack will stay frozen for about 36 hours in the fridge and keep the fish cold without freezing it.

I use a round plastic container (like Tupperware or Rubbermaid) that holds a standard steamer basket.  The fish in the ziplock bag goes on top of the steamer basket in the plastic container.  I then place some ice around the fish and seal the container and place it in the bottom of the refrigerator .  The ice melts slowly and drips to the bottom of the container.   

I often buy frozen shrimp but if I am going to use it quickly I will buy thawed shrimp at the market.  I then shell it and store it in a tightly sealed container on ice.  I don’t generally devein shrimp until I am ready to cook it.  

Jerk Shrimp - Coumadin Safe Version

Servings = 2 | Serving size =4 ounces shrimp and 1/4 cup melon salsa

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

Leftovers are great in sandwiches and salads.

Serve with Jasmine Rice or Coconut Rice or Coconut Rice - Low Sodium Version or Jasmine Rice - Low Sodium Version or Brown Rice

AND

Serve with Melon Salsa or Mango Salsa

8 ounces	large shrimp (peeled and deveined)
2 tsp	grapeseed oil or canola oil
1 Tbsp	fresh lime juice
2 tsp	jerk seasoning blend
2	lime wedges
1/2 cup	mango or melon salsa
1 Tbsp	cilantro leaves

Prepare the barbecue (medium heat) if the jerk is to be grilled. If using a grill pan instead of using a grill, preheat oven to 400°F and place the grill pan inside.

Place the shrimp, grapeseed oil, lime juice and jerk seasoning blend in medium bowl. Let marinate at least ten minutes.

Thread shrimp onto metal or soaked wooden skewers.

Grill on the barbecue or grill pan for about 2 minutes on the first side and then turn. Cook until opaque in the center. Brush frequently with marinade. Total cooking time will be about 5 - 7 minutes.